These are delicious considering there is no gluten, flour and is low carb & high fibre! My husband and I are going grain-free for a little bit to see how we feel.  This is the first recipe I’ve come up with.

Grain-Free Berry Muffins

Makes 9 Muffins

1 egg
2 egg whites (1/4 cup carton egg whites)
1/2 cup unsweetened almond milk (or milk of choice)
1/2 Tbsp cinnamon
1/3 cup Krisda stevia baking formula
2 scoops (1/2 cup) vanilla whey protein powder (or plain)
1/2 cup almond flour *See NOTE
2 Tbsp coconut flour *See NOTE
1/4 cup ground flaxseed
1/2 cup blueberries (I used fresh, could use frozen)
1/3 cup raspberries (I used fresh, could use frozen)

NOTES: Bob’s Red Mill brand makes both almond flour and coconut flour.  You could sub the coconut flour for extra almond flour.

You can make your own almond flour by grinding blanched almonds in a food processor or magic bullet.

Directions:

Preheat oven to 350 degrees F.  In one bowl mix together dry ingredients (cinnamon, protein powder, coconut flour, almond flour, flax, stevia).  In the other bowl, whisk together wet ingredients (egg, egg white, almond milk).  Mix the wet into the dry, then add berries and mix until blended.  Pour into a prepared muffin tin (sprayed with cooking spray or greased with coconut oil).  Bake for approx 15-17 minutes.  These will want to stick in the pan, so make sure you grease it well, or you could use paper muffin cups that are greased a bit as well.

Nutrition (per muffin)

Calories: 94   Fat: 3.5g   Carbs: 8.5g   Fibre: 4g   Sugars: 0.9g   Protein: 8.7g