I am always looking for healthy, nutrient rich and balanced foods for grab and go family fuel in the mornings. We are reducing the amount of wheat and gluten in our diets as we have found our bellies feel better off Gluten, a protein found in wheat and wheat products. I am a big fan of anything lemon, so I experimented and came up with these yummy, hearty muffins. I hope you enjoy!
1 cup Whole oats, ground in food processor
1/2 cup Whole oats
1 cup Almond meal
1/4 cup chia seeds
Tsp baking powder
1/2 tsp baking soda
Pinch sea salt
Zest of one lemon
1/4 cup lemon juice
1/3 cup maple syrup
1/4 cup avocado oil
1 cup almond or coconut milk
1 cup wild blueberries (I use frozen organic)
Grease a muffin tin- recipe makes 24 Muffins. Preheat oven to 350 degrees.
Mix oats, almond flour, baking soda, powder, salt and chia seeds in large bowl. Add the lemon zest to dry mixture and mix dry mixture with a spoon.
In a medium bowl, combine maple syrup, avocado oil, and lemon zest. Stir well to blend. Add lemon juice, egg and milk and mix well. Pour this into dry ingredients and stir well. Finally, fold in the blueberries and mix to evenly distribute blueberries in batter.
Pour batter into muffin tins, filling 3/4 full. This makes 12 Muffins. Bake for 18-20 minutes. Remove from oven and allow to cool in tins before removing Muffins.