Blueberry Muffins (Almond and Coconut Flour and Protein)

My first recipe was very similar to this one, only I used additional coconut flour instead of almond meal. the recipe was quite good, especially considering it was my first one. But using some almond meal makes the muffin a bit moister and I prefer it that way. The result: delicious blueberry protein muffins, bursting with flavour.

4 large egg whites (132 g)
1 tsp. pure vanilla extract
2 Tbsp. coconut flour (14 g)
2 Tbsp. almond flour (14 g)
½ cup vanilla whey protein powder (46 g)
½ tsp. baking powder
1 pinch sea salt
1 cup blueberries, fresh or frozen (148 g)

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

Mix the egg whites and vanilla in a medium bowl.

Add in the dry ingredients (everything except the blueberries). Mix well. the batter will get lumpy before it gets smooth; just keep mixing.

Fold in the blueberries.

Spoon into two large silicone muffin cups.

Bake for 25-35 minutes, or until a toothpick comes out clean and the muffins are firm to the touch.

Makes 2 servings.

Cook's Notes:

• The batter will get lumpy before it gets smooth. Just keep mixing.
• And I prefer to use frozen blueberries over fresh, because they add more moisture to the muffin.