I love surprising the kids on days that I wake up early, with the smell of something delicious baking in the oven. These muffins fill the house with the smell of lemons and blueberries, making it easy to hop out from under the covers on cold dark mornings. On those mornings that we are all up and have the time, these are also fun to make together. The kids love helping to measure out, pour, and mix the ingredients. Even though it gets a bit messy when the kids are involved, this recipe is egg free (no risk of salmonella), so I let them both have a spatula with batter... after they help clean up!
Since I am always thinking about nutrition and trying to get as much good stuff into my family as possible, I swapped out refined flour for more nutrient dense oat flour and flax meal, making these muffins not only soul nourishing, but gut nourishing. Both oats, flax seeds, and blueberries are all great sources of fiber, which is critical to gut health for a number of reasons.
Benefits of fiber:
-Reduces the risk of several types of cancer
-Reduces the risk of heart disease and type II diabetes
-Moves contents through the GI tract, helping you stay regular
-Binds to and removes cholesterol and toxins from the body
-Helps with blood sugar control
-Promotes satiety and helps with weight management
Blueberries are also an excellent source of antioxidants, helping to fight inflammation in the GI tract and throughout the body. And best of all, when you make your own muffins, there are no crazy additives, GMO ingredients, gluten, trans fats, or refined sugar, like you find in store bought muffins and other convenience breakfast foods.
Note: If you are feeling adventurous or don't have blueberries, this recipe is very versatile. Raspberries are delicious in this recipe as are chopped apples. You can also add a handful of nuts or dark chocolate chips for a little something extra.
Here’s the recipe!
1 cup unsweetened almond milk
2 tablespoons lemon juice (about 1 lemon worth)
2 teaspoons lemon zest (about 1 lemon worth)
1/3 cup melted coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup GF AP flour
3/4 cup oat flour (GF if sensitive)
1/4 cup flaxseed meal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups frozen or fresh blueberries
Coconut sugar, for sprinkling on top
Pre-heat oven to 350F. Line or grease your muffin tin.
Mix dry ingredients in a large bowl.
Whisk together wet ingredients and stir into dry until just incorporated.
Fold in blueberries.
Spoon into muffin tin and sprinkle coconut sugar over the top.
Bake for 15-20 minutes.