I'm not well-versed in gluten-free baking yet, and these were easy to make and came out pretty moist- I was pleasantly surprised. I used chia eggs, unsweetened coconut yogurt, 1/4c sugar substitute, 1/2tsp cinnamon, wild blueberries, 2 tbsp lemon juice, and some sliced almonds on top. Side note: For anyone on a low sugar diet, I highly recommend tearing up a leftover muffin into chunks, microwaving it for 25 seconds, and topping it with dollops of chilled chia pudding (unsweetened canned coconut milk, chia, and cinnamon) and a few shakes of cinnamon for a guilt-free treat.
