Lemon Blueberry Muffins are gluten free and delicious for breakfast or as an afternoon snack.
Add all the wet ingredients starting with bananas and ending with the flax eggs to a HIGH powdered food processor/ blender.
Add all the wet ingredients starting with bananas and ending with the flax eggs to a HIGH powdered food processor/ blender.
Mix wet ingredients well until banana is invisible.
Mix wet ingredients well until banana is invisible.
Add dry ingredients to wet mixture. Those dry ingredients start with oatmeal and end with salt.
Add dry ingredients to wet mixture. Those dry ingredients start with oatmeal and end with salt.
Combine wet with dry ingredients in blender and mix to batter.
Combine wet with dry ingredients in blender and mix to batter.
Fold blueberries into batter
Fold blueberries into batter
Spray muffin tin with coconut oil or your favorite cooking oil.
Spray muffin tin with coconut oil or your favorite cooking oil.
Add batter to fill approximately 12 muffins.
Add batter to fill approximately 12 muffins.
Bake in preheated oven @375 for approximately 20 minutes. All ovens cook differently. Use the toothpick testing the center.
Bake in preheated oven @375 for approximately 20 minutes. All ovens cook differently. Use the toothpick testing the center.
Cool in pan before removing muffins.
Cool in pan before removing muffins.
A healthy version of lemon poppyseed muffins!