Ingredients:
- 2 organic free-range eggs
- 4 ounces plain Greek yogurt
- 1 tablespoon vanilla
- 1 cup almond milk
- 3 tablespoons light agave nectar, plus extra for topping
- 2 teaspoons Stevia Plus powder
- 1/4 cup vanilla lactose-free whey protein powder
- 3/4 cup cornmeal
- 1/4 cup unsweetened fine coconut, plus extra for topping
- 1 teaspoon cinnamon
- 1/2 cup quinoa flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour (or starch)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- dash Celtic sea salt
- 1 cup fresh or frozen blueberries
Directions:
Preheat oven to 350 degrees.
Whisk together eggs, yogurt, vanilla and almond milk until frothy. Add agave and stevia and whisk again.
With a wooden spoon, stir in protein powder, cornmeal and coconut, one ingredient at a time in that order. Sprinkle in cinnamon, stir again and set aside.
In small bowl, mix flours, baking powder, baking soda, xanthan gum and salt. Add dry mixture slowly to wet batter with wooden spoon and stir until blended. Add blueberries and stir.
Spoon batter into muffin tins lined with foil baking cups. Drop a touch of agave on top of each muffin and lightly sprinkle with coconut.
Bake for 25 to 30 minutes. Cool on wire racks.
