LEGÙ® yogurt and blueberry muffins

Soft, tasty and gluten-free!

INGREDIENTS FOR 8/10 MUFFINS

• 140 g LEGÙ® BLEND of Italian legume flours

• 30 g whole coconut sugar

• 16 g instant yeast

• 250 g vegetable yogurt with blueberries

• 1 banana

• 110 g vegetable milk

• 50 g fresh blueberries or alternatively 40 g blueberry jam

• 10 g mild EVO seed or olive oil

• 1 g salt

METHOD

Heat the oven to 170 ° C (better if ventilated). Combine the dry ingredients: LEGÙ® BLEND, sugar, instant yeast, salt and mix. Apart from the wet ones: start with banana (mashed with a fork), yogurt, milk, oil. Combine the two compounds until you get a smooth and soft dough. Prepare the molds (they can be paper, silicone, aluminum). Fill with the preparation up to 2 cm below the edge. Add 3/4 fresh blueberries to the center or alternatively the jam with a teaspoon. Bake in the oven for 20-25 minutes.