Lemon Blueberry Oat Muffins

I love a healthy muffin. I'm a little obsessed with these Banana Bread Protein Muffins, which have been my number one go-to if I'm in a muffin-eatin mood, but OH MY - these Lemon Blueberry Muffins might have surpassed the Banana Muffins by a zest of lemon. Absolutely divine. Mouth watering, flavor bursting, divine.

I think it's the fresh lemon zest, hands down...but those sweet succulent blueberries definitely lend a hand in their delicious-ness, too!

Know what you won't find in these muffins??? Refined white flour, refined sugar, and crop oils. Just real, wholesome, ingredients right here friends! They can EASILY be made gluten free if you use certified gluten free oat flour (Bob's Red Mill makes it).

Lemon Blueberry Oat Muffins

INGREDIENTS

1 1/2 cups oat flour
3 Bob’s Red Mil Egg Replacer Eggs
3/4 cup coconut palm sugar
1/2 cup real butter, softened
1/2 cup unsweetened applesauce
2 tsp baking powder
1 tsp vanilla extract
1 1/2 tbsp lemon zest (about 2 whole lemon skins)
1 1/4 cups fresh blueberries
pinch of salt

Instructions

Preheat oven to 350*
Mix together applesauce, coconut palm sugar, and “eggs” in a large bowl. Add the lemon zest and vanilla extract.
In a separate bowl, mix together the oat flour, salt, and baking powder. Add the dry ingredients to the wet, and stir until moistened.
Add the softened butter and mix until smooth.
Gently fold in the blueberries with a wooden spoon.
Spoon mixture into a greased muffin pan, filling 3/4 full.
Bake for 20-22 minutes, until a toothpick comes out clean.

Notes

Store in an air tight container in the fridge for up to a week. They freeze great too! A micro-plane is extremely helpful for zesting the lemons! I like to warm mine up for a few seconds before eating. :) *Use gluten free oat flour to make these bad boys gluten free!