Lemon Blueberry Muffins
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk or soy milk
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup coconut sugar or regular sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup plain vegan yogurt
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- Juice and zest of one lemon
- 1 cup fresh or frozen blueberries
Preparation
Preheat the oven to 425°F (220°C) and prepare a muffin pan by either spraying with non-stick spray or lining with muffin liners. Set aside.
In a bowl, combine rolled oats and almond milk (or soy milk). Allow them to soak for 20 minutes.
In a separate bowl, mix whole wheat pastry flour, coconut sugar (or regular sugar), baking soda, baking powder, and salt.
To the dry ingredients, add plain vegan yogurt, unsweetened applesauce, apple cider vinegar, lemon zest, lemon juice, and the soaked oats. Mix well to form a thick batter.
Gently fold in the blueberries.
Using a cookie scoop or spoon, evenly divide the batter into the prepared muffin tin.
Place the muffins in the preheated oven and bake at 425°F (220°C) for 5 minutes.
While keeping the muffins in the oven, reduce the heat to 350°F (175°C) and continue baking for an additional 18 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let the muffins cool before enjoying.