KT Baked It: Flourless Blueberry Muffins

For the past few weeks I have been trying to perfect a flourless blueberry muffin that I can grab for breakfast, especially because I am about to start my surgery elective and I really want to be able to workout in the mornings without worrying about losing time trying to make breakfast as I run out the door. After much experimenting, here is the recipe that I am finally satisfied with enough to share.

What you need:
6 Tbl coconut flour
1 egg
1.5 cups liquid egg whites
1 Tbl agave nectar
1 cup frozen blueberries
1/4 tsp baking soda
1/8 tsp salt

Preheat the oven to 350 degrees (and set your measuring cups and spoons to the side looking really cute for a picture)












Whisk 1 egg and 1.5 cups liquid egg whites in a mixing bowl.

Measure 6 Tbl of coconut flour, and mix thoroughly with your eggs. 

Next, add 1 Tbl of agave nectar. Then mix in the baking soda and salt.

Finally, add in your blueberries. 

Put 1/4 cup of batter into your greased muffin tin. This recipe makes 8 muffins. 

Bake at 350 degrees for 35-40 minutes (test to make sure your muffins are fully baked by inserting a knife into the center - if the knife comes out clean, your muffins are ready to come out!). 

And here you have it, delicious flourless blueberry muffins to grad on your way out the door.