Lemon Blueberry Muffins

These muffins do not disappoint! They are a much healthier version of the pastries you will find

in any coffee shop and they travel well, so you can bring them on-the-go! These muffins are

limited in sugar and there is no oil used. You could easily add some chia or flax seeds to them

too to add in some extra protein.

Prep Time: 15 min.

Cook Time: 15 min.

Yield: 12 muffins


1 1/2 cup apple sauce (unsweetened)

1/2 cup raw sugar

2 ripe bananas

1 teaspoon vanilla

2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 tablespoon plant-based milk of choice

2 cups whole wheat flour (or pastry flour)

1 cup rolled oats

1 cup fresh blueberries

1 lemon (zest and juice)


Preheat oven to 350

In a large mixing bowl add applesauce and sugar and mix well.

Add the bananas and mash with potato masher until smooth.

Add in the plant-based milk, vanilla, zest of whole lemon, and the juice of whole lemon and mix well.

Add in the baking soda, salt, cinnamon, rolled oats, and flour and stir to combine well.

Fold in fresh blueberries.

Prep muffin tin by greasing it or placing paper cups individually.

Portion out batter evenly into cups and place on baking rack.

Cook for 25 minutes or until tops are browned.

Place on cooling rack and serve or store for traveling. They will freeze too!

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RecipesEmily BensonComment