Lemon Blueberry Muffins
This recipe omits refined sugar in favor of naturally sweet bananas, blueberries, and applesauce. To make these muffins gluten-free, we use a mixture of oat flour and coconut flour, but you can use whichever flours you have on hand.
Ingredients
Wet ingredients
- 2 (280 grams) bananas, mashed
- 1/2 cup (113 grams) vanilla or coconut yogurt
- 1/2 cup (135 grams) applesauce
- 1/2 cup unsweetened almond milk or coconut milk
- 1 egg
Dry ingredients
- 3/4 cup (110 grams) oat flour
- 3/4 cup (110 grams) coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Mix-ins
- 16 ounces fresh blueberries or 1 cup organic frozen blueberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the wet ingredients. Mix well.
- Add the dry ingredients into the bowl and mix well.
- Using a spatula, gently fold in the blueberries and lemon zest.
- In a paper-lined or greased mini muffin tin, pour in the muffin batter until the tins are ⅔ full.
- Bake for 22 to 24 minutes, until the tops of the mini muffins turn golden brown. If using a full-sized muffin tin, bake for 35 to 40 minutes.
- Let cool and try not to eat them all in one sitting.
Notes
Excerpted from First Bites: A Science-Based Guide to Nutrition for Baby’s First 1,000 Days by Evelyn Rusli and Arianna Schioldager. © 2023 Evelyn Rusli and Arianna Schioldager. Published by Countryman Press | W.W. Norton & Company, Inc. Credit: Caer, Inc.