Gluten-free muffins that are naturally sweetened, fluffy, and guilt-free! Perfect as a snack, these blueberry muffins use a mix of casava flour and almond flour, sweetened with Kakato prebiotic sweetener and packed with nutrients from Greek yogurt.
1: Mix the dry ingredients well.
2: Separately mix the wet ingredients minus the blueberries.
3: Fold the wet ingredients into the dry.
4: Carefully mix in the blueberries. If they’re frozen, don’t over mix as it can get messy.
5: Pour into your paper-lined or greased muffin tin.
6: Bake at 350°F for about 25 minutes.
7: Let them cool and dig in.
