Vegan and Gluten-free Blueberry Lemon Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender blueberry muffins made entirely without eggs or dairy, sweetened with maple syrup and lemon. These are naturally gluten-free and work for breakfast or an afternoon snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tablespoon Bob's Red Mill Organic Flaxseed Meal + 3 tablespoons water
- 1/2 cup almond milk (or preferred dairy-free milk)
- 1 tablespoon lemon juice
- 1/2 cup unsweetened applesauce
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons tahini (or cashew butter or melted coconut oil)
- 2 tablespoons lemon zest (about 2 lemons worth)
- 2 cups oat flour*
- 1/2 cup almond flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries**
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 132mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 61mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.