Blueberry Egg White Muffins

  • U Serves 5 People
  • P Prep: 00:05
  • P Cook: 00:22
Blueberry Egg White Muffins

Nutritional Facts

per 1 serving size (Recipe makes 5 servings)


Amount Per Serving


Calories 66

Calories from Fat 10


% Daily Values*


Total Fat 1.10

1.69%


Saturated Fat 0.62

3.10%


Polyunsaturated Fat 0.02


Monounsaturated Fat 0.01


Cholesterol 0.00

0.00%


Sodium 53.50

2.23%


Potassium 81.99


Total Carbohydrate 11.64

3.88%


Dietary Fiber 1.22

4.88%


Sugars 3.40


Protein 3.12


Vitamin A 0.33%

Vitamin C 3.28%


Calcium 0.35%

Iron 1.38%


* Nutritional Values are estimated and may vary

³ Description

Add a light & fluffy muffin to your morning!

² Ingredients

  •  3 large Egg White
  •  1 serving (serving = 1/4 cup) Bob's Red Mill Brown Rice Flour
  •  1/3 cup Blueberries
  •  1/2 medium (7" to 7-7/8" long) Bananas
  •  1 serving (serving = 1 tsp) Madhava Coconut Sugar
  •  1/3 serving (serving = 3 tbsp) Let's Do Organic Unsweetened Organic Coconut Flakes
  •  1 serving (serving = 1/8 tsp) Argo Baking Powder (Double Acting, Aluminum Free)
  •  0.15 serving (serving = 1 tbsp) Bob's Red Mill Chia Seed
   

q Directions

Pre-Heat Oven at 400 Degrees

In a Bowl, Mix:

3 Large Egg Whites
1/4 Cup Brown Rice Flour (Oat flour will work, too!)
1/2 Banana, ripe & mashed
1/8 teaspoon Baking Powder
1 TB Unsweetened Coconut Flakes
1 teaspoon Coconut Sugar
1/3 Cup Fresh Blueberries, some mashed

Fill foil muffin molds 3/4 with batter

Sprinkle tops with Chia Seeds

Bake for 22 minutes.

**ChefTiffy Tip**

Sub the Blueberries for ANY Berry to change up flavors!

Recipe Provided by @chef_tiffy

U More Recipes By @chef_tiffy:

Plantain Coconut Cookies Clean Sloppy Joes Gluten-Free Chocolate Hazelnut Muffins Ginger Cabbage Salmon Cakes

 

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