John Myers
Ingredients for 1 servings:
- 60 g coconut flour
- 30 g spelt semolina
- 30 g oat flakes
- ½ pack of baking powder
- 250 ml soy milk (soy drink)
- 4 eggs, size M
- 1 tsp coconut oil
- 1 tbsp, heaped peanut butter
- 10 drops of vanilla-flavored Flavdrops or other sweetener
- 100 g blueberries
Instructions
Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
low carb, with soy milk, egg and coconut flour
Combine all the dry ingredients, then add the milk, eggs, and the remaining ingredients and mix well. Either carefully fold in the berries or place them on top of the muffin tin. 100g of berries is a bit much just for decoration. I mixed mine in, which is why the muffins turned out a bit unattractive. They still tasted good! Pour the batter into the muffin tins and bake at around 190°C (top/bottom heat) for about 35 minutes. This may vary depending on your oven. My photo also shows the pretty pink topping; for that, I simply mixed some low-fat quark with raspberries and agave syrup.
Facebook Comments