Updated on June 19, 2015
Lemon Fig Muffins
1.5 Cups Gluten Free Oats
1 Apple Grated
Zest and Juice of One Lemon5.3 Oz Yoplait Greek 100 calorie- Tropical Fruit flavor
1 Tbsp Ground Cinnamon
1/2 Tsp. Ground Ginger
1/2 Tsp. Baking Soda
1/4 C. Stevia (Measures cup for cup with sugar)
1/4 Tsp. Himilayan Pink Sea Salt
4 Dried Figs (Cut into four pieces each)
Preheat the oven to 350 degrees.
Add oats, apple, zest and juice of lemon, greek yogurt, cinnamon, ginger, baking soda, stevia, and salt into a blender and blend for about 15 seconds. NOTE: Figs do not go in the blender.
Make sure to scrape the sides of the blender and blend one more time for about ten seconds.
Now pour into cupcake liners or a silicone muffin pan.
Bake for 10-15 minutes (mine took 12, but my oven was not preheated all the way…I’m impatient like that) or until the tops are set nicely. Take out of the oven and allow to cool in pan for 10 minutes. Then remove and allow to cool on a wire rack completely.
Enjoy! I store mine in the fridge so they last longer, but you could store them at room temperature for about three days.