Lemon berry muffins

These Lemon Blueberry Muffins are the perfect combination between sweet and sour. Vegan, sugar and gluten free, these muffins make a healthy and satisfying breakfast. You can use whatever berries are in season or whatever you have in the freezer.

Ingredients

Makes 12 muffins

1 package hOMe Grown Living Foods Sunflower Chia Bread and Bun mix

1 cup sweetener of your choice (organic erythritol is one of our favourites)

2 tsp baking powder

1 tsp sea salt (we love Antarctic Aquifer fine ground sea salt from Gathering Place)

½ tsp vanilla powder

2 cups nut or seed mylk

¼ cup melted coconut oil

1 lemon, juice & zest

1 cup berries, fresh or frozen

Mindful preparation

1. Preheat oven to 350 °F and line or grease muffin pan

2. Mix dry ingredients

3. Add wet ingredients and stir until just combined

4. Fold in berries

5. Spoon batter evenly into the prepared muffin pan

6. Bake 35-40 mins and allow to cool

Have these lemon blueberry muffin for breakfast or dessert and enjoy the sweet taste without a sugar crash.