Bakery muffins are often so sugary they could never pass as a healthy breakfast. These lemon-blueberry muffins, on the other hand, are packed with sweet, juicy blueberries and have much less of the refined sweet stuff. Instead, you get a home-baked morning treat that won’t send you nose-diving into your keyboard later. Bonus: lemon zest and lemon juice make for a brighter, more moist muffin that’s so flavorful you would never guess the recipe is gluten-free and vegan.
Makes 7 muffins
Macros per muffin: 203 calories | 31 g carbs | 9 fat | 1g protein | 17g sugar
¼ cup coconut oil
½ cup applesauce
1 Tbsp. ground flaxseed + 3 Tbsp. water, mix them together and set aside for 5 minutes
½ cup coconut sugar
1 Tbsp. fresh lemon juice
2 tsp. lemon zest
½ cup fresh or frozen blueberries
- Preheat oven to 375 degrees F. Grease a muffin pan with coconut oil or use paper muffin cups.
- In a medium bowl, measure dry ingredients.
- In a small bowl, mix together wet ingredients. Add dry ingredients to wet, and stir until well blended. Gently fold in blueberries.
- Scoop 1/3 cup batter into each muffin cup. Bake for 20 minutes or until golden on top. Cool and enjoy!