Blueberry and Lemon Muffins

Looking for a delicious, gut-friendly treat? These Blueberry Lemon Muffins are sugar-free, zesty, and packed with flavor! 🍋🫐 Sweetened with Natvia Stevia Symbiotic Sweetener, they not only satisfy your sweet tooth but also support a healthy gut with a blend of probiotics, prebiotics, and postbiotics 🌱. Made with wholesome ingredients like oat flour, ground almonds, and apple puree, these muffins are perfect for a nourishing snack or breakfast on-the-go. Try this easy recipe for a boost of natural sweetness and gut-loving goodness! 💚 Recipe by Elisa @happyskinkitchen

PREP TIME: 20 MINUTES

BAKE TIME: 25 MINUTES

COOL TIME: 15 MINUTES

TOTAL TIME: 60 MINUTES

Ingredients

240g oat flour
100g ground almond
100g Natvia Sweetener Stevia Synbiotics 250g
2 tsp baking powder
1 tsp bicarbonate of soda
120g apple puree
The juice and zest of 1 lemon
2 tbsp olive oil
100ml oat milk
150g fresh blueberries
1 tsp vanilla extract

Method

Preheat the oven to 180 degrees Celsius fan. Line a 12 hole muffin tin with muffin cases.
In a large bowl, mix together the oat flour, ground almonds, Natvia Sweetener Stevia Synbiotics 250g, baking powder and bicarbonate of soda.
In a separate bowl, whisk together the apple puree, lemon juice, lemon zest, oat milk, olive oil and vanilla extract. Pour the wet ingredients into the dry and gently mix until a thick batter forms.
Stir through the fresh blueberries.
Divide the mixture equally between the 12 muffin cases. About 2 tablespoons each case. Bake in the oven for 22-25 minutes until golden on top and around the edges.
Remove from the oven and leave the muffins in the tin for 10 minutes to firm up before transferring to a rack to cool down completely.

No nutritional info supplied

NATVIA SYNBIOTIC

Blueberry and Lemon Muffins

Ingredients

Method

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