zesty lemon blueberry muffins

Hi all! I know I’m a little late to the party on this blog but hey, better late than never right?
 Okay, so I am going to share with you these AMAZING muffins.  I have not bought bread or specialty bread for my family in almost 2 years now. (besides the occasional hot dog buns for a party)

What I do instead is obviously make sourdough bread (I make about 8 loaves at a time and stick them into the freezer), but I also make our own breakfast loaves and muffins about once a week.. depending on the week.  Then once we are out.. WE OUT! This helps us consume less unnecessary bread but more importantly no garbage ingredients! I am making it so I know exactly what goes in it!  I also freeze these! For example we have had zucchinis coming-out of our ears this year in the garden so I have been making zucchini bread, zucchini blueberry bread, muffins, all things zucchini! I then freeze them so during those weeks where it feels like I just have zero time to bake anything I grab one out of the freezer and voila! 

Okay! Onto this recipe. So I grabbed this recipe from allrecipes. It is really just a banana muffin recipe and I add in some stuff/take some stuff out. 😉Here is the exact link for the recipe Banana Muffins.

So now I'm just going tell you the few adjustments I made to this recipe . First and foremost my oldest daughter has egg and dairy allergies.  So I always avoid these two.  Instead of an egg I add 1/4 cup of homemade unsweetened applesauce (any will do just try and look at the ingredients. The food industry loves to sneak unnecessary stuff in applesauce like high fructose corn syrup and other garbage.  The only ingredients in my applesauce are apples..  maybe some spices such as: nutmeg, cinnamon, ginger, etc. depending on my mood). I also use coconut milk or almond milk in my muffin recipes (unsweetened and unflavored).  

Also in the original recipe they have cinnamon added. I like to take this out and instead add blueberries and 2 drops of dōTERRA lemon essential oil. Since there are no raw eggs in this recipe I can taste it along the way to see how much lemon I want along with how much sugar.  which brings me to another point. I always cut back on the  amount of sugar, usually at least half. To put it simply I just find a basic recipe such as "banana muffins" and I modify it. A final tip that people usually make fun of me for are BANANAS! I wait until my bananas are almost completely black.. I know "grossss" but what's happening is their natural sugar is starting to eat away at the banana and so you'll have a much sweeter and more moist (sorry to those who hate that word😏😉) bread/muffin. Last but not least if you want to make this recipe a bit healthier you can swap out butter for coconut oil (melted).  Let me know what you all think!

Again sorry this is so late but hey! Whatcha gonna do?

That is it for me.
Until next time,

xoxo,
Lauren