Gluten-Free Lemon-Blueberry-Chia Muffins | Clean Plates

Ingredients

• 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