Gluten-Free Lemon-Blueberry-Chia Muffins
PREP TIME00 min
COOK TIME00 min
½ cup plain yogurt
Zest (1 ½ Tbsp.) and juice (½ cup) from 2 lemons
¼ cup maple syrup
2 large eggs
2 Tbsp. coconut oil
1 tsp. vanilla extract
½ cup coconut sugar (32g)
1 cup gluten-free rolled oats (80g)
¾ cup almond flour (78g), 1 Tbsp. reserved
3 scoops Youtheory® Spore Probiotic Powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
½ cup frozen wild blueberries
2 Tbsp. chia seeds
Preheat oven to 350ºF; line a 12-cup muffin tin with paper liners or grease well.
In a blender or food processor, combine all ingredients except blueberries, chia seeds and reserved almond flour. Blend until smooth, stopping to scrape down sides as needed. Toss berries with reserved almond flour, then fold berries and chia seeds into batter.
Divide batter among muffin cups. Bake for 28 to 35 minutes, until a toothpick inserted in center of a muffin comes out clean. Let cool in pan on a rack for 5 minutes, then turn muffins out onto to rack to cool completely.