Yogurt and blueberry muffins

INGREDIENTS FOR 8/10 MUFFINS:

• 140 g LEGÙ® BLEND of Italian legume flours
• 30 g whole coconut sugar
• 16 g instant yeast
• 250 g blueberry vegetable yogurt
• 1 banana
• 110 g vegetable milk
• 50 g fresh blueberries or alternatively 40 g of blueberry jam
• 10 g delicate EVO seed or olive oil
• 1 g salt

METHOD

Heat the oven to 170°C (preferably fan assisted). Combine the dry ingredients: LEGÙ® MIXTURE, sugar, instant yeast, salt and mix. Aside from the wet ones: start with banana (mashed with a fork), yogurt, milk, oil.

Combine the two compounds until you obtain a smooth and soft dough. Prepare the molds (they can be made of 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 tip. Bake in the oven for 20/25 minutes.