Peach & Blueberry Muffins
Ingredients
1 cup/250g/8.4 oz plain yogurt non fat
1/2 cup/125ml/4.2 oz vegetable oil
1/2 tsp vanilla extract
1 egg
2 1/2 cups/375g/13.2 oz gluten free flour
4 tsp baking powder
1/4 tsp salt
2/3 cup/120g/4 oz Natvia
1/2 cup/125g/4.2 oz diced peach (from approximately one peach)
1/2 cup/125g/4.2 oz blueberries
Makes 12 muffins
Directions
1. Preheat oven to 180°C and line a muffin tin with cupcake liners.
2. Whisk together the vegetable oil, vanilla extract, and egg.
3. Add the flour, baking powder, salt, and Natvia and mix until combined.
4. Fold in the diced peach and blueberries.
5. Fill each cupcake liner 2/3 of the way full and bake in preheated oven for 15-18 minutes until golden brown and a toothpick comes out clean.
6. Allow to cool and store in an airtight container for up to 3 days or freeze for up to 3 months.
Tips: Macros for 1 muffin: Calories: 188 Fat: 9.8g Carbs: 21.4g Fiber: 1.1g Sugar: 2.7g Protein: 4.2g
