Flourless Vegan Lemon Blueberry Blender Muffins…a healthy, clean eating Vitamix recipe using only 5 whole food ingredients and they’re vegan, gluten-free, dairy-free, grain-free, flourless, egg-free, paleo-friendly and contain no refined sugar.
These Flourless Vegan Lemon Blueberry Blender Muffins are my submission for the February theme for The Recipe ReDux and are really easy to make.
“Break Out of Breakfast Boredom: Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!”
I mix these up in a Vitamix which takes less than 5 minutes and the cashews and coconut milk gives the batter a creamy texture.
And with only 5 clean, whole food ingredients they are perfect for a satisfying breakfast to keep you full all morning.
Store-bought muffins are filled with highly processed and GMO ingredients:
S.A.D. (Standard American Diet) Little Debbie Blueberry Muffins Ingredients:
Ingredients: Water, Flour Bleached Enriched (Wheat Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Sugar, Soybeans Oil, Blueberries, Corn Syrup High Fructose, Eggs Whites, Milk Non Fat Dry, Emulsifiers (Sorbitan Monostearate, Propylene Glycol Monostearate, Sodium Stearoyl Lactylate, Polysorbate 60, Mono and Diglycerides), Eggs, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Flavors Natural & Artificial, Wheat Gluten, Salt, Sorbic Acid, Xanthan Gum, Guar Gum (source)
FoodFacts.com Rating: “F”
They contain highly refined white sugar and salt, bleached flour, GMO dairy (eggs, milk), other GMO ingredients (soybeans oil, high fructose corn syrup), artificial flavors and preservatives.
Homemade versions aren’t any better, with typical ingredients like these: 8 tbs butter, 1 cup sugar, 2 eggs, 2 cups white flour, 1/2 cup milk, 2 1/2 cups blueberries.
They are made with ingredients that are common in a S.A.D. (Standard American Diet), like white flour and white sugar and they aren’t vegan or gluten-free.
This healthier version is made with only 5 whole food organic ingredients, and they’re vegan, gluten-free, dairy-free, flourless, grain-free, egg-free, paleo-friendly and contain no refined sugar.
Want more healthy breakfast recipes? Check out Gluten-Free Vegan Chocolate Chip Banana Muffins, Gluten-Free Vegan Biscuits, Coconut and Pecan Granola with Goji Berries or my Clean Eating eCookbook with and over 140 healthy, clean eating recipes just like this one that you will love!
5 Fast Facts About Almonds (Almond Flour):*
- helps to regulate cholesterol and blood pressure
- energy booster
- loaded with calcium and fiber
- 1/4 cup contains 8 grams of vegan protein
- high in anti-oxidants
5 Fast Facts About Coconut Milk:*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Lemons:*
- extremely alkaline to the body
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
5 Fast Facts About Blueberries:*
- packed with vitamin C at 25% RDA
- excellent source of dietary fiber
- high in anti-oxidants
- help to boost immunity
- can enhance brain health and improve memory
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: What to expect: Because these are “flourless” or grain-free, they will not have the same “light” and “fluffy” texture as traditional muffins with flour, butter, eggs, etc. They will be compact and dense, but they hold together well and have the same delicious lemon-blueberry flavor without all the unhealthy ingredients to go with it.
Tip #2: You will need to have a can of full-fat coconut milk that has already been in the refrigerator at least overnight, and will be only using the full-fat part. I ~always~ keep at least 1 – 2 cans of coconut milk in the back of my refrigerator so I don’t have to wait when I need it for a recipe like this one.
Tip #3: I used frozen blueberries to make these and gently toss them in almond flour to minimize the amount of “bleeding” and turning the entire muffin a blueish color. This step is optional.