Ingredients

The following ingredients have 17 Servings
  • 1 1/2 cups gluten-free flour mix
  • 1 cup almond meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg
  • 2 egg whites
  • 1 3/4 cup plain non-fat Greek yogurt
  • 1/2 cup maple syrup
  • 1/2 cup sugar (Xylitol, Erythirol or Monkfruit sugar)
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 cup fresh blueberries

Instruction

  • Preheat the oven to 350 degrees F. Line a muffin pan with baking cups and spray them with cooking oil.
  • In a large bowl whisk together the eggs, Greek yogurt, maple syrup, sugar, lemon zest and lemon juice.
  • Add the gluten-free flour, almond meal, salt, baking soda and baking powder. Mix to combine then carefully fold in the blueberries.
  • Bake for 30 minutes or until the tops are browned slightly and when the muffin is poked with a toothpick in the center it comes out clean.
  • Let cool slightly then transfer to a cooling rack to finish cooling.