Makes about 12 , 4g carbs per muffin.
|30g/1oz||ground chia seeds||13g|
|30g/1oz||egg white powder||1.5g|
|3 tspn||baking powder||7.5g|
|Natural sugar substitute equivalent to 85g sugar||0g|
|1 tspn||guar gum||0g|
|125g/4oz||fresh or thawed frozen blueberries (drained)||13g|
|2 tspn||vanilla extract||1g|
|180ml/6fl oz||coconut milk||2g|
Pre heat oven to 325°F/160°C
Either spray muffin pan with coconut oil or line with paper muffin cases.
In a large bowl place the almond flour, ground chia seeds, egg white powder, sea salt, baking powder, sugar substitute, and guar gum & mix together well. Make a well in the centre of dry ingredients.
Gently mix in the blueberries.
In a small bowl mix the beaten egg, vanilla extract & coconut milk.
Add the egg mixture to the dry ingredients & stir quickly & mix well.
Half fill muffin pans & bake for 40 minutes or until lightly browned (turn halfway through if required) & a wooden toothpick inserted in the middle comes out clean.
Substitute 125g/4oz fresh or thawed frozen raspberries (drained) for the blueberries & use 2 tspn almond essence instead of the vanilla extract.
Originally posted 2017-09-24 17:44:16.