LOW SUGAR LEMON BLUEBERRY MUFFINS ( DF/GF OPTION)

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HEALTHY LEMON BLUEBERRY MUFFINS (DF/GF option)

Yield: 12

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

It is rare to create a recipe that has low sugar amount, no dairy and no gluten (or little gluten-your choice) and YET is still super moist and bold in flavours! The lemon juice and zest couple very well with the blueberries, and the addition of almond & coconut continues to add nutritious density and delicious flavours to those muffins!One recipe to try with and for the kids. definitely a hit with mine!

Ingredients

THE MUFFIN MIX

• 1/2 cup LIGHT BROWN SUGAR
• 2 Tbsp LEMON ZEST (about 3 lemons)
• 1 cup ALL PURPOSE FLOUR (use GF if you want zero gluten)
• 1 cup GROUND ALMONDS (powder)
• 1/2 tsp SEA SALT
• 2 1/2 tsp BAKING POWDER
• (optional: 1/2 tsp CINNAMON )
• 1/4 cup COCONUT OIL
• 1/2 cup COCONUT MILK
• 2 large EGGS (pasture raised)
• 2 Tbsp LEMON JUICE (1 large lemon)
• 1 tsp pure VANILLA EXTRACT
• 2 cups FRESH BLUEBERRIES

THE CRUMBLE TOPPING

• 1/4 cup GROUND ALMONDS (rough)
• 2 Tbsp BROWN SUGAR
• 1 1/2 Tbsp COCONUT OIL
• 1 Tbsp LEMON ZEST (for after baking!)

Instructions

1. Prepare the crumble toppings. Mix sugar, flour and oil together until it feels like wet sand. Reserve in the freezer while preparing the muffin mix so the mixture can harden and you can crumble it into a sandlike texture.
2. Prepare the muffin mix. Preheat the oven to 450F and prepare a muffin tin with 12 liners, or coat with some nonstick spray.
3. DRY MIX: In a large bowl, mix the sugar and lemon zest together with a rubber spatula to release the flavors. Add in the flours, salt, baking powder, and cinnamon (if using). Combine and toss in the blueberries gently.
4. WET MIX: In a small bowl, combine the oil, milk, eggs, lemon juice and vanilla.
5. Add the wet mix to the dry mix and fold the two together. DO NOT overmix.
6. Distribute the batter evenly into the liners to make 12 muffins.
7. Take the crumble out of the freezer and crumble it in your hands before sprinkling some of it on top of each muffin.
8. Bake for 10 min on high (450F), then drop the oven temperature to 375F and bake for an additional 8 min. Take them out of the oven and sprinkle lemon zest !
9. Let the muffins cool down on a rack and take a bite while still warm! Store at room temperature or in the fridge.

Nutrition Facts

Calories

210.38

Fat (grams)

12.11

Sat. Fat (grams)

6.15

Carbs (grams)

23.51

Fiber (grams)

1.98

Net carbs

21.52

Sugar (grams)

11.88

Protein (grams)

4.52

Sodium (milligrams)

214.67

Cholesterol (grams)

31

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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