Loaded Berry Lemon Muffins

Well hello, new favorite muffins. 

Baking trial runs can be tricky - not as much room to play and it's definitely more of a science! For this reason I literally jump for joy when I get it right on the first try (it doesn't happen often) :) But it did with these!

I'm loving the combination of berry and lemon - one of my favorite smoothie recipes also brings these two together. 

These muffins will keep you feeling full without weighing you down. They are refined-sugar free and soy free. Also low in calories, yet nutritionally dense! 

Hope you love them as much as I do! 

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Loaded Berry Lemon Muffins 

Makes: 15-17 muffins 

Prep Time: 10-15 minutes

Cook Time: 20-25 minutes

Total Time: 30-40 minutes 

Ingredients

Wet Ingredients

2 TBSP water

1 TBSP ground flax seed

1 cup unsweetened, plain almond milk

1 TBSP lemon juice

1 TBSP lemon zest (from ~1/2 lemon)

1/4 cup non-dairy yogurt (I used a plain, unsweetened almond-based yogurt)

1 ripe, spotty banana, mashed

1 tsp pure vanilla extract

1/4 cup maple syrup

Dry Ingredients

1/2 cup sprouted spelt flour*

3/4 cup whole wheat pastry flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1/2 tsp ground cinnamon

1/2 cup rolled oats

1/2 cup coconut sugar

1/4 cup raw walnuts, chopped (optional)

1 1/2 cups fresh or frozen berries (I used a combo of blueberries and raspberries)

Method

Pre-heat your oven to 350 degrees F. Prepare 2 muffin tins** with parchment liners.

In a large bowl, mix ground flax seeds together with water. Allow to sit for 5 minutes to thicken.

Add lemon juice to measuring cup containing almond milk. Allow 5 minutes to curdle milk and create a 'buttermilk' like flavor.

Once the flax mixture has thickened, add remaining wet ingredients to the bowl: lemon zest, non-dairy yogurt, mashed banana, vanilla, maple syrup, and almond milk.

Next, prepare to add dry ingredients individually to the bowl (I recommend using a sift or fine mesh strainer!). Add the flours 1/2 cup at a time, stirring after each addition. Sift in the baking powder, baking soda, salt, cinnamon. Add in the coconut sugar and rolled oats (no need to sift). Be sure to stir until just combined. Lastly, fold in the berries and walnuts (if using).

Using an ice-cream scoop or large spoon, fill muffin tins 3/4 full. This will make around 15-17 muffins. Feel free to sprinkle the tops lightly with rolled oats.

Bake in 350 degree oven for 20-25 minutes, or until a toothpick can be cleanly inserted in a center muffin. I found mine needed around 22-23 minutes.

Allow to cool for 10 minute before removing from pan. Cool completely before removing wrappers to eat!

These are best when fresh! Store at room temperature in a sealed container for 2-3 days. Store in the freezer for up to 2 months!

Notes:

*If you don't have spelt flour on hand, you can find it at most health food stores or sections. You can also sub an additional 1/2 cup whole wheat pastry flour for this recipe. 

**If you only have 1 muffin tin, you can re-use your first tin after it cools, no problem! 

Nutrition:

Serving Size: 1 muffin  Total Calories: 121  Total Fat: 3 g  

Sodium: 61 mg  Potassium: 155 mg  Total Carbohydrate: 22 g

Fiber: 2 g  Sugar: 12 g  Protein: 2 g