15 May Healthy Blueberry Lemon Muffins
These Healthy Blueberry Lemon Muffins are the best breakfast options to make ahead, grab and go for a busy morning. This easy muffin recipe is not only paleo, gluten free, but also has the most fluffy, soft and moist texture. Made with a few simple ingredients, these healthy muffins need to be on your bake list!
I don’t know about you, but I get random cravings when seasons change.
To be honest, I was never a huge fan of lemon when it comes baked goods. But this time, I’ve got the cravings.
Especially this is me talking about those juicy blueberries brightened up by zesty lemon flavor.
Why I love these Healthy Blueberry Lemon Muffins
Where have I been? Blueberry and Lemon are made for each other!
The lemon flavor compliments these sweet blueberry muffins with a tangy and zesty flavor. It makes these blueberry muffins taste so bright.
Fluffy and soft texture
These muffins are made with coconut flour which is gluten free and paleo friendly. They come out so fluffy and soft.
I don’t usually work with coconut flour because they tend to absorb lots of, almost too much moisture in baking. But thanks to the almond butter and ripe bananas, this recipe come out so moist.
Sweet and Tangy
In addition to the sweet and juicy blueberries paired with tangy lemon zest, these muffins are sweetened by ripe bananas.
Yes. No refined sugar.
Two large ripe spotty bananas elevates the sweet flavor as well as the soft texture.
Healthy Paleo and Gluten Free Breakfast Option
Only a few simple ingredients, these healthy blueberry lemon muffins are made with whole foods ingredients like bananas, almond butter, blueberries and lemon zest.
They are the most perfect paleo and gluten free on-the-go breakfast for your busy mornings.
How to make Healthy Blueberry Lemon Muffins
You may know that I love using sweet potatoes in my baked goods.
Surprise! This blueberry lemon muffin recipe doesn’t have sweet potatoes.
You only need SIX ingredients for this amazing muffin recipe:
1. Frozen Blueberries (duhh)
2. Lemon zest
3. Spotty bananas
4. Smooth Almond Butter
5. Coconut four
Sweetened by fruits
You can always go sweeter.
These healthy blueberry lemon muffins are sweetened by bananas. One of my favorite natural “sweetener” when it comes to baking, smoothies, or toasts.
But if you have a bigger sweeter tooth, adding 1/4 cup maple syrup will do the magic.
No oil required
Banana and almond butter are my favorite combination. Either on a piece of toast, on top of my oatmeal or in a muffin.
I’m not picky.
Instead of any baking oil like coconut oil, I used almond butter only. It not only adds the nutty flavor but also acts as the fat in baking this blueberry lemon muffin recipe.
Coconut Cashew Cream Icing
I also made my favorite cashew coconut icing to top it off.
It is the easiest thing ever! And it tastes like hea-ven.
The only two ingredients you need:
– 1/2 cup coconut cream
– 1/2 cup soaked raw cashews or cashew butter
– 2-3 tbsp maple syrup (optional)
Pulse everything together in a food processor, leave it in the freezer for 10 – 15 minutes to harden. Then they are ready to be added to these blueberry lemon muffins.
Or you can eat it straight out of the blender? (Asking for a friend)
You can always omit the maple syrup if you don’t have as much of a sweet tooth. I think the natural sweetness of coconut and cashews are actually quite satisfying on their own.
Now scroll down for the full recipe and directions! These easy and healthy blueberry lemon muffins are going to be a crowd pleaser in your household. Especially if you have picky little eaters, they are going to love these Lemon Blueberry Muffins, too.
These muffins are perfect, whether you are making a breakfast for your family or enjoy it as a quick afternoon snack with a cup of tea. Quick and Easy to make. Paleo and gluten free. Fluffy and Moist. These blueberry lemon muffins will hit all the buzzwords on your palette.
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
- 2 eggs
- 2 large ripe bananas
- 1/2 cup smooth almond butter
- 1/2 cup coconut flour
- 1 1/2 tsp baking soda
- 1/2 cup frozen blueberry
- 1 tbsp lemon zest
- 1/4 cup maple syrup
- Preheat oven to 375degrees. Oil muffin pan, or line with paper liners.
- In a mixing bowl, mash the ripe bananas. Then whisk the eggs, almond butter and maple syrup (if using any), and the zest from one lemon together until smooth.
- Add coconut flour, baking soda and whisk again until smooth. Then fold in frozen blueberries. Spoon the batter into the prepared muffin cups, filling them 3/4 full.
- Bake 20 - 23 minutes in the oven. A toothpick inserted into the center of a muffin should come out clean.
- Let it completely cool before adding the coconut cashew cream frosting. ENJOY!
- For Cashew Coconut Cream Icing, check the post above.
Amount Per Serving: Calories: 202 Total Fat: 12.4g Saturated Fat: 2.5g Cholesterol: 53mg Sodium: 217mg Carbohydrates: 18g Fiber: 6g Sugar: 6.7g Protein: 7g