Gluten-Free Lemon-Blueberry-Chia Muffins
  • 1/2 cup of plain yogurt
  • 1 1/2 tbsp of lemon zest
  • 1/2 cup of lemon juice (squeezed)
  • 1/4 cup of maple syrup
  • 2 large eggs
  • 2 tbsp of coconut oil
  • 1 tsp of vanilla extract
  • 1/2 cup of coconut sugar (32 g)
  • 1 cup of gluten-free rolled oats (80 g)
  • 3/4 cup of almond flour (78 g), 1 tbsp. reserved
  • 3 scoops of Youtheory┬« Spore Probiotic Powder
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of fine sea salt
  • 1/2 cup of frozen wild blueberries
  • 2 tbsp of chia seeds
  1. Preheat oven to 350┬░F; line a 12-cup muffin tin with paper liners or grease well.

  2. In a blender or food processor, combine all ingredients except blueberries,
    chia seeds and reserved almond flour.

  3. Blend until smooth, stopping to scrape down sides as needed.

  4. Toss berries with reserved almond flour, then fold berries and chia seeds into batter.

  5. Divide batter among muffin cups. Bake for 28 to 35 minutes,
    until a toothpick inserted in center of a muffin comes out clean.

  6. Let cool in pan on a rack for 5 minutes, then turn muffins out onto to rack to cool completely.

Recipe Video

Created By: Clean Plates

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