Lemon-Blueberry Breakfast Muffins

I have always been so obsessed with the refreshing combination of lemon and blueberry, but who knew that could extend to a breakfast muffin! This was a fun, recent creation I came up with as I was trying to get creative for my children's school meals. It's nutritious, energizing, and a fun take on traditional oatmeal, especially for little ones. It's perfect for busy mornings and even fits right into a bento box for school lunches. Super simple, one bowl recipe. 

Lemon Blueberry Breakfast Muffins

Prep Time: 10 mins. | Cook Time: 32 mins. | Total Time: About 40 mins. 

Serves 12 

Ingredients:

3 cups Old Fashioned Oats 

1 tsp. Baking Powder

3/4 tsp. cinnamon

1/2 tsp. turmeric*

1/4 tsp. sea salt 

1/2 tsp. vanilla extract

1 1/2 cup Oatmilk (or other non-dairy milk) 

1 cup mashed, ripe bananas (About 2 small bananas) 

1/4 cup maple syrup

2 tbsp. ground flaxseed

1/2 cup fresh or frozen blueberries

Zest from 1 lemon 

Coconut oil (to coat baking pan)* 

Directions

Preheat oven to 350°F and coat muffin pan with coconut oil OR line with paper or reusable muffin cups. 

While the oven is preheating, in a large bowl, combine dry ingredients together, mixing well. Leave out the berries. Allow at least 5 minutes to rest. 

Then, add the wet ingredients into the same bowl, again mixing well. 

Fold in the berries. 

Transfer to muffin pan, filling the cups to the top with batter. 

Bake 28-32 minutes, until the tops are set and edges are browned. Oven times may vary. Leave in slightly longer if you want firmer muffins. 

Cool on wire rack for 5 minutes. Best served warm, but can be stored in an airtight container and refrigerated for up to 5 days. 

Tips

Turmeric is optional, but is flavorless and I added it for it's lengthy health benefits. 

Coconut oil is also optional, as you can opt for any cooking oil, spray, or alternative for your pan. I used it as I opted for unlined cups to reduce waste and make clean up easier. It's flavor is dull, but does complement the recipe. 

This recipe is naturally vegan/plant-based, refined sugar free, flour free, and nut free (unless you use the coconut, though that is a tree nut), however, you should always read labels on your ingredients if any of the above is of a concern to you or your health and lifestyle. 

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This is a new go-to for on-the-go breakfasts, after school snacks, and even lunches in our household. It's light and refreshing, but also a nutritious alternative to other grab-and-go snacks for children and busy adults alike. It's so simple to make, which makes it a stress-less recipe to involve the little ones in. I hope you enjoy it and if you have any questions or feedback, please feel free to comment down below.  

xo, Nicci

DISCLAIMER
This is a personal blog written by me, Nicole Johnson. All opinions are my own and are in no way meant to diagnose, treat, prevent, or cure disease. Full disclaimer can be found here: DISCLAIMER – Wholesomely Nicci