Easy Gluten-Free Blueberry Lemon Muffins
These 30-minute blueberry lemon muffins are gluten-free and packed with nutritious ingredients like Greek yogurt and ground rolled oats. The muffins are easy to make, kid-friendly and can also be made in a blender. It’s the little things!
Ingredients
- 2 bananas mashed
- 2 eggs whisked
- 2 tbsp coconut oil melted
- 1/2 cup maple syrup
- 1 tsp vanilla
- lemon zest from one lemon
- 1 cup Greek yogurt
- 2 cups gluten-free rolled oats ground
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- Dash of salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven on bake to 400 degrees
- Grease or line a 12-cup muffin tin
- In a large bowl, combine all wet ingredients (except the blueberries) with a whisk or electric handmixer, set aside
- In a medium bowl, whisk together dry ingredients
- Combine wet and dry ingredients gently (fold in)
- Gently fold in blueberries
- Scoop about 3/4 cup of the mixture into each muffin cup
- Bake at 400 for 19-20 minutes
Video
Notes
You can make these either in a blender or in bowls as described above!
Tried this recipe?Let us know how it was!