Gluten Free Lemon Blueberry Chia Muffins

2 Organic Eggs

1 cup Greek Yogurt or Skyr Yogurt

⅓ cup Pure Maple Syrup

½ Small Lemon Squeezed

1 tsp Vanilla

1 cup Frozen or Fresh Blueberries (I like the small frozen ones)

1 tsp Lemon Zest (I used most of the small lemon)

2 cups GF Oat Flour

2 tbsp Organic Coconut Sugar

2 tbsp Organic Chia Seeds

1 tsp Baking Soda

Preheat oven to 350.

In a big bowl mix eggs with Greek yogurt, maple syrup, vanilla and lemon juice. Mix well with a whisk or hand mixer.

Add in coconut sugar, baking soda and chia seeds and mix well.

Add in gluten free oat flour (or blend rolled oats to create flour). Mix well until sticky thick batter forms.

Add in lemon zest and blueberries and mix one last time.

Line a muffin tin with baking cups or grease with coconut oil spray. Evenly scoop batter into 12 muffins.

*In this picture I used a individual square muffin tin / brownie tin*

Bake for 25 minutes. Let cool and enjoy!