Gluten Free Lemon Blueberry Muffins

• total tid: 37 minutes

Ingredienser

For the Dry Ingredients

1 1/2 cups certified gluten free oats

2 heaping tbsp. Chia seeds (optional)

2 heaping tbsp. Flax seeds (optional)

1/2 cup potato starch or tapioca flour

3/4 cup coconut sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Zest of 2 lemons

For the Wet Ingredients:

2 large eggs

3/4 cup Greek yogurt or coconut yogurt

1/2 cup avocado oil

1 tsp vanilla extract

1 1/2 cups @pardesfarms frozen blueberries

Fremgangsmåte

Preheat oven to 350

Line a muffin tin

Process the oats, flax and chia seeds till they are a fine flour texture.

Mix all dry ingredients in one bowl

Then add all the wet ingredients in bowl

Combine wet into dry just until mixed

Fold in blueberries

Let batter rest 15 minutes

Fill muffin cups almost full

Bake 20 to 24 minutes until tops spring back

Cool slightly then enjoy

Better than the cafe version