Ingredients
Units
Scale
- 1/2 cup oat fibre
- 1/4 cup chia seeds
- 1/4 cup flax meal
- 1/4 cup coconut flour
- 1/4 cup vanilla pea protein powder
- 3/4 cup sugar substitute sweetener
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2-1 tsp cinnamon (and/or cardamom)
- 1 1/4 cup egg whites
- 4 oz sour cream
- 2 tsp vanilla extract
- 1 cup blueberries
- 1/4 tsp almond extract (optional)
Instructions
- Preheat the oven to 350 degrees F. Line or spray 12 muffin cups and set the pan to the side.
- In a large bowl, add the liquid ingredients and whisk until fully incorporated. Next, add in all the dry ingredients and stir until all the ingredients come together. Fold in the blueberries and divide the mixture evenly between all 12 muffin cups.
- Bake in the oven for 20-25 minutes or until the tops are firm to the touch and a toothpick comes out clean.
Notes
- use frozen or fresh blueberries - if using frozen blueberries, make sure to thaw them before folding them into the muffin mix.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 86
- Sugar: 1.8
- Fat: 4
- Carbohydrates: 12
- Fiber: 9
- Protein: 6
