Blueberry Flax Muffins with Oat Bran and Lemon Zest

Components

(1) 180 g or 1/2 cup oat bran
60 g or 1/2 cup flaxseed meal
Half a cup (60 grams) of whole wheat flour (or flour without gluten, if desired)
1/4 cup (50 g) coconut sugar or an other sugar that is suitable for diabetics
One tsp baking powder
One-half tsp baking soda
1/4 tsp salt
half a teaspoon of cinnamon powder
one lemon’s zest
Greek yogurt or half a cup (120 ml) of unsweetened applesauce
Two big eggs
One tsp vanilla essence
A half-cup (120 ml) of almond milk (or any other type of milk)
One cup of fresh blueberries, plus a few more for a garnish
One tablespoon of lemon juice (additional lemon taste optional)

1. Turn on the oven to preheat.

Set your oven’s temperature to 350°F (175°C) to start. Grease the muffin tin lightly to stop the cups from sticking, or line it with paper liners. This stage guarantees that your muffins will bake throughly and come out of the tin with ease.

2. Combine the dry ingredients.

The following dry ingredients should be whisked together in a large mixing bowl:

Bran made from oats
meal made from flaxseed
flour made from whole wheat
sugar made from coconuts
powdered baking
baking soda
Salt
crushed cinnamon
Zest of lemons
The lemon zest lends a crisp citrus flavor that balances the blueberries, and the combination of oat bran and flaxseed meal is a fantastic supply of fiber and omega-3 fatty acids.

3. Get the moist ingredients ready.

Beat the eggs in a different medium-sized bowl until they are light and foamy. Add the almond milk, vanilla extract, and unsweetened applesauce (or Greek yogurt) after that. At this point, add the lemon juice if you’d want it to taste even stronger. The muffins are kept soft and fluffy by the moisture from the applesauce or Greek yogurt.

4. Mix the Ingredients, Wet and Dry.

Using a wooden spoon or spatula, gradually incorporate the wet mixture into the dry ingredients. Because overworking the batter might lead to denser muffins, be sure to whisk lightly to prevent overmixing. For the finished product to have a light texture, the batter should only be lightly blended with some lumps remaining.
Next, carefully mix the fresh blueberries into the batter, being sure to distribute them evenly. Save some leftover blueberries to use as a topping for the muffins afterwards.

5. Stuff the Muffin Tin.

Using a spoon, pour the batter into each muffin tray, filling it to about 3/4 of the way. This allows the muffins to rise and form a lovely dome. For a visually striking display and an additional taste explosion, place a couple more blueberries on top of each muffin.

6. Cook

The muffins should be baked for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the core of a muffin comes out clean, after placing the muffin tray in the preheated oven. Because baking times could differ based on your oven, make sure to check the muffins after 18 minutes.
After baking, let the muffins cool for approximately five minutes in the muffin tin before moving them to a wire rack to finish cooling. This keeps them from cooling with their bottoms getting wet.

7. Clear and Store

Enjoy these blueberry flax muffins with oat bra and lemon zest right out of the oven, or keep them refrigerated for up to three days in an airtight container. They make a great on-the-go healthy snack or go great with a morning coffee. Freeze the muffins for up to two months if you want to keep them longer. Just reheat in the microwave to savor a warm, freshly baked flavor later.

Success Advice

Suggestions for Toppings: Before baking, sprinkle some ground flaxseeds or oats on top of each muffin for some crunch. This improves look as well as texture.
Make It Gluten-Free: Use a gluten-free flour mix in place of the whole wheat flour for people who are sensitive to gluten. If needed, make sure the additional ingredients—like oat bran—are gluten-free by certification.
Sweeteners that are Good for Diabetes: Although coconut sugar has a mild caramel flavor and a lower glycemic index than conventional sugar, you can achieve an even lower sugar content by using alternative sweeteners like erythritol, stevia, or monk fruit sweetener.