Lemon Coconut Blueberry Protein Muffins

Dry Ingredients:
3/4 cup  GF oat flour (or  brown rice flour, chickpea flour or other GF flour. They each give a slightly different texture)
1/4 cup coconut flour
1/2 cup vanilla whey protein powder
1/2 cup Xylitol or Erythritol (or coconut sugar – note will increase carb count)
1/4 tsp sea salt
1/2 tsp baking soda
1/2tsp xanthan gum (optional but helps with texture)
rind from 1 whole lemon

Wet Ingredients

1/2 cup liquid egg whites or 4 egg whites lightly beaten
1/2 cup unsweetened applesauce
1/2 cup lemon juice
1/3 cup unsweetened light coconut milk (carton is best here)

1/3 cup shredded unsweetened coconut – fold in (or sprinkle on top)
1/2 cup fresh or frozen blueberries- fold in at the end


  1. Preheat oven to 350 degrees. Spray lightly with non stick oil. (I use a silicone pad so nothing sticks)
  2. Mix dry ingredients in large bowl
  3. Mix wet ingredients in medium bowl
  4. blend all together in large bowl
  5. fold in blueberries and coconut
  6. divid among 6 0r 8 muffin tin holes
  7. cook for 20-30 or until toothpick comes out clean

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