Ingredients
- 2 ripe bananas
- 2 eggs
- 1/4 cup/45g/1.5 oz Natvia
- 1 cup/250g/8.4 oz Greek yoghurt (nonfat and plain)
- 1 1/2 cups/225g/7.9 oz gluten free flour
- 2 1/4 tsp baking powder
- 1/4 cup/30g/1 oz quinoa flour
- 1/4 cup/25g/0.8 oz oats (certified gluten free if intolerant)
- 1 cup/125g/4.2 oz blueberries
Directions
- Preheat oven to 180°C and line a muffin pan.
- Mash bananas until smooth.
- Add eggs and Natvia and mix until combined.
- Add yogurt and mix until combined.
- Add dry ingredients and mix until combined.
- Fold in blueberries.
- Divide between cupcake tins and bake for 15-20 minutes until a toothpick comes out clean.
Macros for 1 muffin: Calories: 168 Fat: 1.7g Carb: 32.7g Fiber: 3.3g Sugar: 7.4g Protein: 6.6g
