lemon & blueberry breakfast muffins (gluten free & plant based)

zesty lemons add a lovely fragrant dimension to these gluten free & plant based breakfast muffins that you can prepare for the week ahead, in your oven or airfryer!

makes 6 muffins

Ingredients

90g oats

70g gluten free self raising flour (I use this brand!)

30g chia seeds/ flaxseeds

0.5 teaspoons of bicarbonate of soda

a pinch of salt

1 teaspoon of ground cinnamon

zest of half a lemon

120ml oat milk

60g sunflower/ coconut oil

70g sweetener of choice (I used coconut sugar here)

a large handful of blueberries (I used frozen and they worked perfectly fine)

Method

Mix together the dry ingredients in one bowl. Then mix together the wet ingredients before combining everything together. Let the batter sit for 5 minutes for the chia/ flaxseeds to thicken. The batter is fairly hearty and thick!

Scoop out the batter and distribute evenly into 6 muffin cases.

Bake at 160c for 18-20 minutes until golden brown. I baked mine in my tiny airfryer and they turned out perfectly!

Allow to cool and enjoy!

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