Vegan, Gluten-Free Blueberry, Coconut & Lemon Myrtle Muffins
Prep time: 10 mins
Cook time: 20 mins
Serves: 12 muffins
The Lemon Myrtle adds a subtle citrusy flavour and is a exceptional vegan source of calcium and lutein (a carotenoid vitamin that plays an important role in eye health).
- 1 3/4 cups gluten-free all-purpose flour blend
- 3 tsp baking powder
- 1 tbsp ground flax seeds
- 1 tbsp Freeze Dried Lemon Myrtle Powder
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1/2 cup melted coconut oil (plus extra for greasing muffin tin)
- 1/2 cup coconut sugar
- 1/2 cup warm non-dairy milk
- 1/2 tsp vanilla
- 1 tbsp lemon juice
- 1 large ripe, mashed banana
- 3 tbsp unsweetened shredded coconut
- 1 cup blueberries (if using frozen, partially thawed*)
The Lemon Myrtle adds a subtle citrusy flavour and is a exceptional vegan source of calcium and lutein (a carotenoid vitamin that plays an important role in eye health).
- Preheat oven to 375°F
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a large bowl, whisk together the flour, baking powder, flax seeds, lemon myrtle, salt, and xanthan gum.
- In a medium bowl, mix together the coconut oil, coconut sugar, and non-dairy milk.
- In a small bowl, mix together the lemon juice, mashed banana, shredded coconut.
- Add the coconut oil mixture to the dry mixture stir until combined taking care not to over mix. Fold in banana mixture until incorporated. Fold in blueberries.
- Divide batter into the 12 muffin cups. Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
This recipe was originally from Yummy Mummy Club and has been repurposed to include Lemon Myrtle for added calcium. See the original recipe here.
TipsIf you’re thawing frozen blueberries, it might be a good idea to let them sit in a colander in the sink to drain any excess moisture.