Lemon Blueberry Muffins (Vegan, Oil-free, Gluten free, & Refined sugar free)

These muffins are delicious, moist, and super easy to make! They are made with mostly pantry ingredients and they are becoming a staple in my house.

Ingredients:

• 2 cups oat flour (Use certified gluten free if desired)

• 1 & 1/2 cups fresh blueberries

• 3/4 cup maple syrup

• 1/2 cup unsweetened applesauce

• 1/4 cup unsweetened plain nondairy milk

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 2 tsp lemon extract

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Directions:

1. Preheat your oven to 350°F and prepare a cupcake pan by lining it with cupcake liners or by lightly greasing the pan.

2. Add your dry ingredients to a large bowl and mix well to combine. Add your wet ingredients, lemon zest, and mix well. Add your blueberries and mix again.

3. Distribute 1/4 cup of the batter in each cupcake liner. It should be enough for a dozen muffins.

4. Bake for 20-25 minutes, times may vary depending on your oven. You can check if they are done by inserting a toothpick in the middle of one of your muffins, if it comes out clean they are finished.

5. Allow to cool completely before serving.