1 1/4 cup almond flour
1/2 cup coconut flour
1 cup liquid egg whites
3 tablespoons almond butter
2 tablespoons coconut oil
1/4 cup water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon almond extract (can also use vanilla)
1 cup wild frozen blueberries
1. Preheat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
2. Combine coconut flour, almond flour, egg whites, almond butter, coconut oil, almond extract and water in a large bowl. Wisk until fully combined. Add in baking soda, baking powder, and salt. Stir with a spoon or spatula until fully combined. Fold in blissful blueberries.
There you have it! This one is a favorite of mine! Enjoy!
Calories 80, Fat 4.7g, Carbs 6.5g, Protein 3.2g, Fiber 2.8g, Sugar 2.3g