Strawberry Yoghurt Muesli Muffins

Recipe by Nat Shaw Ingredients: - 1 cup gluten free flour - ¾ cup almond meal - 1/3 cup Natvia - 1 egg - 1/3 cup / 70g melted lactose free butter - ¼ cup wheat free oats / rolled rice flakes (dependent on allergies) - ½ cup roughly chopped mixed berries (raspberries and strawberries) - ¼ cup mixed seeds (pepita, sunflower, poppy) - 180g lactose free yoghurt - ½ tsp baking soda - 1 tsp vanilla essence Method: 1. Combine flour, almond meal, baking soda and Natvia 2. Whisk egg, vanilla and melted butter – stir into the dry mix 3. Add yoghurt, berries, oats and seeds. Mix well 4. Pour into muffin tray and bake at 180 degrees for approx. 20 minutes or until a knife comes out clean. 5. Devour. Or store them in an airtight container and eat them for breakfast like you originally planned. We’re all friends here, we don’t judge.