Tetley Healthy Almond and Oat muffins

Ingredients

2 Eggs, free range

¾ cup Coconut palm sugar

½ cup Greek yoghurt

¼ cup Coconut milk, infused with Tetley Apple flavoured Green tea

⅓ cup Coconut oil

1½ cups Almond flour

½ cup Oat flour

2 tsp Baking powder

2 tsp Lemon zest

2 TBSP Lemon juice, freshly squeezed

¾ cup Berries of choice (eg. raspberries/blueberries)

Pinch Salt

Method

1. Preheat the oven to 180°C.
2. Line a muffin tin with cupcake liners.
3. In a large mixing bowl beat together the eggs and coconut palm sugar using an electric beater on high speed for 5 minutes, until they are light and fluffy.
4. Add 2 Tetley Apple flavoured Green tea bags to the coconut milk and heat in the microwave or on the stove top, until hot - not boiling. Remove from the heat and leave to steep until it cools to room temperature. Once cooled, strain using a tea strainer into the egg mixture, making sure to press down on the tea bags, then discard them.
5. Add in the Greek yoghurt, coconut oil and pinch of salt and mix until just combined.
6. In a separate bowl mix the almond flour, oat flour and baking powder until evenly incorporated.
7. Then gradually fold the flour mixture into the egg mixture in 3 batches.
8. Once combined, add the lemon juice and zest as well as berries of choice, then fold gently until everything is well incorporated - do not over mix, as the muffins will end up dense.
9. Divide the batter equally between the cupcake liners using a trigger release ice cream scoop - this is the easiest way to get equal portions. (Optional: You can top the muffins with slivered almonds)
10. Bake at 180°C for 15 - 20 minutes or until golden and a toothpick inserted comes out clean.
11. Set aside to cool to room temperature on a wired rack before serving.