Blueberry Lemon Poppy Seed Muffins–Glutenfree
Healthy Lemon Poppyseed Muffins with Blueberries. Clean ingredients make these gluten-free muffins nutritious and delicious.
Servings: 1 dozen
Calories: 198kcal
Ingredients
- 2 ½ cups old fashioned rolled oats
- ½ teaspoon sea salt
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 Tablespoons poppy seeds
- zest from one lemon
- ¾ cups cashews , soaked minimum 1 hour
- 3 large eggs
- ½ cup water
- ½ cup lemon juice freshly squeezed (about 2 lemons)
- ½ cup unsweetened applesauce
- ½ cup honey
- 1 teaspoon pure vanilla extract
- 1 cup blueberries dust with ground oats before adding to batter so they won't bleed.
Instructions
- Soak cashews in filtered water, at least one hour or overnight.
- Preheat oven to 375
- Line muffin tins with non-bleached parchment liners or lightly grease muffin tins.
- Using blender (or food processor), grind the rolled oats until they have become a fine powder. Transfer the to a large bowl and whisk in the salt, baking powder, baking soda, poppy seeds, lemon zest and set aside.
- Drain and rinse the cashews and add to blender along with water and lemon juice. Process until creamy. Add eggs and process again. Add apple sauce, honey and vanilla and process until everything is well incorporated.
- Mix wet ingredients into dry and then gently fold in the blueberries.
- Fill muffin tins...these will not rise too much, so it's OK to fill the tins most of the way....and then bake for 25 minutes or until toothpick comes out clean.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 344mg | Fiber: 3g | Sugar: 15g