GLUTEN FREE Apple and Blackberry healthy muffinz

 ohhhh what to do with my bumper crop of berries!!?! There were so many recipes these juicy sweet berries would've made special, but recently I have been finding myself needing a portable yummy snack for my break times in the school staff room.

Whilst All my colleages dunk their biscuits in the tea and coffees after a testing morning of educating little'uns, I sit there nibbling my fruit ( not that fruits bad! fruits good for you kids, eat it!) ... but treats just satisfy that 11o'clock sweet tooth snack attack sooo much more. And in any case this is a muffin that healthy and jam packed full to the brim with goodness.

Made from soya yoghurt instead of any fat these muffins are moist and packed full of a deliously sweet berry flavour, whole blackberries and chunks of cooking apple add texture and an extra tart hit in every bite.

BLACKBERRY AND APPLE MUFFINS
MAKES 6 (large)
86 CALORIES
Ingrediants
1 pot of Alpro Blackberry soya yogurt
1/4 cup Splenda/ granulated sweetener
1 cup blackberries
1 egg white/ 1 tsp flax seed
1 medium cooking apples cooked and pureed
1 medium apple finely chopped
1 tsp vanilla flavouring
1/4 cup oats
1/2 cup gluten-free flour mix
1 tsp baking soda
1/4 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon and a pinch of nutmeg)
3/4 tsp salt


Directions
1. Preheat oven to 190 degrees C.
2. Line muffin tins with cupcake liners.
3. In a large bowl, combine the dry ingredients...  flour, oats, baking powder, baking soda, salt, and cinnamon.  Set aside.
4. In another bowl, combine the following ingredients... pureed apple, Alpro yogurt pot, sweetener, vanilla extract, and egg.  

5. Now add the wet ingredients to the dry and fold the mixture.  DO NOT OVERMIX. 
6. Add the berries and chuncks of apple and fold gently.
7. Spoon the batter into the cupcake liners.
8. Place the muffins in the oven for 16-18 minutes.