Description
A zesty, moist muffin combining tangy lemon, warming crystallized ginger, and fresh blueberries, made with wholesome homemade oat flour. Naturally gluten-free, vegan-friendly, and perfect for breakfast or snacks.
Ingredients
2 ½ cups homemade oat flour
3 teaspoons baking powder
½ teaspoon salt
Optional: dashes of ground cinnamon, cayenne pepper, and ground ginger
½ cup fresh lemon juice (about 2-3 lemons)
½ teaspoon lemon zest
¾ cup almond milk (unsweetened)
2 very ripe bananas, mashed
1 tablespoon chia seeds
1 tablespoon flax seeds
1 cup fresh blueberries
Slivered almonds, for topping
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together oat flour, baking powder, salt, and optional spices (cinnamon, cayenne, ginger powder).
In another bowl, mix lemon juice, lemon zest, almond milk, and mashed bananas until smooth.
Pour wet ingredients into the dry mixture. Stir until just combined (avoid overmixing). Fold in blueberries and a handful of slivered almonds.
Divide batter among prepared muffin cups, filling each 2/3 full. Top with remaining slivered almonds.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Use certified gluten-free oats for a certified GF option.
Adjust spices to personal taste; add a pinch of salt if omitting cayenne.
For non-vegan version, substitute chia/flax eggs with 1 egg per 1 tbsp seeds.
Store in an airtight container at room temperature for up to 3 days or freeze for 3 months.
- Prep Time: 20
- Cook Time: 20
- Category: Trend Recipes
- Method: Baking
- Cuisine: American