Lemon Blueberry Muffins (Vegan, Oil-free, Gluten free, & Refined sugar free)
These muffins are delicious, moist, and super easy to make! They are made with mostly pantry ingredients and they are becoming a staple in my house.
2 cups oat flour (Use certified gluten free if desired)
1 & 1/2 cups fresh blueberries
3/4 cup maple syrup
1/2 cup unsweetened applesauce
1/4 cup unsweetened plain nondairy milk
1 tbsp lemon zest
1 tsp vanilla extract
2 tsp lemon extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat your oven to 350°F and prepare a cupcake pan by lining it with cupcake liners or by lightly greasing the pan.
Add your dry ingredients to a large bowl and mix well to combine. Add your wet ingredients, lemon zest, and mix well. Add your blueberries and mix again.
Distribute 1/4 cup of the batter in each cupcake liner. It should be enough for a dozen muffins.
Bake for 20-25 minutes, times may vary depending on your oven. You can check if they are done by inserting a toothpick in the middle of one of your muffins, if it comes out clean they are finished.
Allow to cool completely before serving.