Blueberry Lemon Muffins [vegan]

Name: Blueberry Lemon Muffins [vegan]
Prep time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] / or 1 organic egg; 125g plain flour [US 1 cup]; 125g wholemeal spelt flour [US 1 cup]; 125g golden caster sugar [US 2/3 cup]; 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]; 60ml vegetable oil [US 1/4 cup]; 125ml almond milk [US 1/2 cup]; 125g fresh blueberry [4.4 oz]

Published on January 26, 2019 | In American | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
- Yield
- 12
- Difficulty Level

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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.

Disclaimer: this page contains affiliate links.

Dairy-Free, Egg-Free, Soya-Free, Vegan

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Ingredients

1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] / or 1 organic egg
125g plain flour [US 1 cup]
125g wholemeal spelt flour [US 1 cup]
125g golden caster sugar [US 2/3 cup]
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]
60ml vegetable oil [US 1/4 cup]
125ml almond milk [US 1/2 cup]
125g fresh blueberry [4.4 oz]

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, 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.