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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