Vegan Blueberry Lemon Oat Muffins….

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This week we are kicking off Summer! Kids are out of school, and constantly singing that Phineas and Ferb song “104 Days of Summer Vacation”…. O please just keep reminding me…. womp womp.

But it has me baking more goodies….

Im revising this post from about a year ago, and changing up the ingredients to make it even cleaner, and yummier!

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This recipe was originally inspired from my cleaner banana bread and a muffin recipe I found in one of my favorite vegan cook books…. but since I bake muffins all the time, i have learned a bit about what all I can add to them!

Since Im now almost strictly vegan, and breastfeeding, im letting my cooking and baking evolve… adding in more fresh//organic ingredients, fatty acids, and protein!

So this is probably more of a breakfast muffin, but its 3 in the afternoon and i just ate 2 of them….. nom nom!

Here we go….

pre-heat your oven to 350 and grease muffin pan with either organic coconut oil or organic Earth Balance (iv used both)

Grab your kitchen aide

Now I just threw all this in, in this order…. no fuss- its just the way I cook ya’ll!

Throw in 1 Cup original unsweetened Almond Milk

juice of 1 fresh lemon

and turn your mixer on low…

then add 1 Cup Whole Wheat Flour and 1 Cup Organic Unbleached Flour

3/4 C Coconut Sugar

1/2 Cup Natural Apple Sauce

Splash of GOOD Vanilla (maybe 2 tsp? I don’t measure this)

3 tbsp. Organic Coconut Oil

1 tsp Baking Powder

1 tsp Baking Soda

1 1/2 Cups Organic Rolled Oats

1 tbsp flax meal AND 1 tbsp chia seeds (optional, but adds more fiber and omega 3’s!)

1/2 Cup organic unsweetened coconut flakes

Then gently fold in about 2 Cups Fresh Blueberries

Now scoop by the spoonful into your muffin cups! Bake for about 20-25mins, or until your house smells delish and fork comes out clean!



Muffins you can feel good about….

Stay tuned ya’ll…. xoxo