
Blueberry and Lemon Muffins
Intro
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
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.
Recipe Data
PREP TIME: 20 MINUTES
BAKE TIME: 25 MINUTES
COOL TIME: 15 MINUTES
TOTAL TIME: 60 MINUTES
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