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Blueberry Lemon Muffins [vegan] by The Flexitarian - Annabelle Randles ©

Blueberry Lemon Muffins

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
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast & Brunch, Healthy & Easy Muffin Recipes, Snacks, Vegan Desserts
Cuisine American
Servings 12 muffins
Calories 190 kcal

Equipment

2 mixing bowl
12-hole muffin tin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 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
  • zest of 1 lemon
  • 2-3 overripe bananas [250g / 8.8 oz]
  • 2 Tbsp lemon juice
  • 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.
    1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] / or 1 organic egg
  • In a large bowl, mix together flours, sugar, baking powder, baking soda, salt, ground nutmeg, and lemon zest.
    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, zest of 1 lemon
  • In a separate bowl, mash bananas with a fork. Whisk in lemon juice, chia egg, vegetable oil, and almond milk.
    2-3 overripe bananas [250g / 8.8 oz], 2 Tbsp lemon juice, 60 ml vegetable oil , 125 ml almond milk
  • Add the dry ingredients to the wet ingredients and mix until well combined. Carefully fold in the blueberries.
    125 g fresh blueberry
  • 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

Find this recipe online:

Blueberry Lemon Muffins

https://theflexitarian.co.uk/recipe-items/blueberry-lemon-muffins-vegan/