Lemon Blueberry Poppy Seed Protein Muffins

Ingredients

• 1 large egg
• 6 tbsp (90 ml) liquid egg whites
• 3 tbsp (45 g) unsweetened applesauce
• 1 tsp lemon zest
• 1 tsp (5 ml) lemon juice
• 1 tsp (5 g) monk fruit sweetener or maple syrup
• 2 tbsp (14 g) almond flour
• 1 tbsp (7 g) coconut flour
• 1/2 tsp sodium-free baking powder
• 1 tsp (3 g) poppy seeds
• Pinch of salt
• 1/3 cup (50 g) blueberries

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Method

1. Preheat oven to 350°F (175°C). Line 4 cups of a standard muffin tin with paper liners.
2. Whisk the egg, egg whites, applesauce, lemon zest, lemon juice, and sweetener.
3. Stir in the almond flour, coconut flour, baking powder, poppy seeds, and salt. Rest for 3 minutes.
4. Fold in the blueberries and divide between the cups.
5. Bake for 18–20 minutes, until golden and springy. Cool for 10 minutes in the pan, then on a rack.