Lemon Chia Blueberry Muffin
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This is another muffin recipe we have adapted from Shalane Flanagan and Elyse Kopecky. The girls outdid themselves with this one. We modified these muffins a bit and we loved the results. This muffin is reminiscent of the standard lemon poppy seed muffin, but a whole lot healthier. You won’t feel cheated with this muffin!
MAKES: 12 Servings
PREP/COOK TIME: 45 minutes
INGREDIENTS
1/2 cups oat flour
1 1/2 cups almond flour or almond meal
1 1/2 cups rolled oats
3 tablespoons chia seeds
1 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs
1 cup grated yellow or white carrots (about 2)
1/3 cup maple syrup
Zest of 1 lemon
1/4 cup lemon juice
1 teaspoon vanilla
1/4 cup almond oil
1 cup fresh or frozen blueberries
DIRECTIONS
Position a rack in the center of the oven. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray.
In a large bowl, combine the oat flower, almond flour, oats, chia seeds, baking soda and salt.
Toss the blue berries with a tablespoon of oat flour(this helps ensure the blueberries do no sink to the bottom of the muffin). Set aside.
In a separate bowl, whisk together the eggs, carrots, maple syrup, lemon juice, lemon zest, vanilla, and almond oil. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). Stir in the blueberries.
Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffins are golden on top and a knife inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool completely on a wire rack.
NOTE: Store leftover muffins in an air tight container in the refrigerator for up to a week. You can also freeze them. Wrap them each, individually in plastic wrap then seal in a plastic bag. They will last for at least a month.
