Blueberry Lemon Muffins [vegan]

Moist and fruity you can enjoy these vegan blueberry lemon muffins for breakfast, snack or dessert. Also as they do not contain any nuts they make the perfect treats for school lunch boxes.

Moist and fruity you can enjoy these vegan blueberry lemon muffins for breakfast, snack or dessert. Also as they do not contain any nuts they make the perfect treats for school lunch boxes.

The nutmeg, lemon, and bananas give them wonderful flavours and aromas. Perfect baking opportunity to use any overripe bananas lying in your fruit bowl which are one of my favourite ingredients for vegan baking.

If you prefer a non-vegan option, you can replace the chia egg with an organic egg and the almond milk with some organic milk.

These blueberry lemon muffins will freeze so you can also make a batch ahead.

I used If You Care – Large Baking Cups made from unbleached totally chlorine-free (TCF) greaseproof FSC paper. They are totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams. They are also fully compostable at home or in commercial or municipal composting facilities.

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Blueberry Lemon Muffins [vegan]

Moist and fruity you can enjoy these vegan blueberry lemon muffins for breakfast, snack or dessert.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Breakfast, Vegan Desserts

Cuisine American

Servings 12 muffins

Calories 190 kcal

Equipment

• 2 mixing bowls
• muffin tin

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] / or 1 organic egg
• 125 g plain flour
• 125 g wholemeal spelt flour
• 125 g golden caster sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground nutmeg
• 2 Tbsp of lemon juice + zest
• 2-3 overripe bananas [250g / 8.8 oz]
• 60 ml vegetable oil
• 125 ml almond milk
• 125 g fresh blueberry

Instructions

 

• Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
• Prepare chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.
• In a large bowl, mix together flours, sugar, baking powder, baking soda, salt, ground nutmeg and lemon zest.
• In a separate bowl, mash bananas with a fork. Whisk in lemon juice, chia egg, vegetable oil and almond milk.
• Add the dry ingredients to the wet ingredients and mix until well combined. Carefully fold in the blueberries.
• Spoon batter evenly into each muffin paper baking case in muffin tin.
• Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 241mgPotassium: 93mgFiber: 3gSugar: 14gVitamin A: 19IUVitamin C: 4mgCalcium: 37mgIron: 1mg

Keyword blueberry, muffin

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