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

• 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

1. Preheat the oven to 180 degrees Celsius fan. Line a 12 hole muffin tin with muffin cases.
2. In a large bowl, mix together the oat flour, ground almonds, Natvia Sweetener Stevia Synbiotics 250g, baking powder and bicarbonate of soda.
3. 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.
4. Stir through the fresh blueberries.
5. 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.
6. 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.

PREP TIME: 20 MINUTES

BAKE TIME: 25 MINUTES

COOL TIME: 15 MINUTES

TOTAL TIME: 60 MINUTES