A delicious, moist and fluffy blueberry muffin which takes 1 minute to whip up in the microwave inspired by Starbucks Blueberry muffin! It’s low calorie, gluten free and comes with a trialled and tested vegan, high protein and paleo version- For those without a microwave, there’s an oven version too!
1large eggcan sub for 1 large egg white or 1 flax egg
1Tmashed banana/pumpkin/mashed starchcan sub for 1 T coconut oil OR ghee
1T+ dairy free milk of choice**
For the microwave version
In a small mixing bowl, combine the flours, sweetener, cinnamon and baking powder in mix well.
Add in your egg, mashed banana, dairy free milk and mix until fully incorporated. Fold in the blueberries and ensure there are a few remaining at the top.
Microwave for 50 seconds (or up to 2 minutes, depending on your microwave) and remove. Enjoy immediately.
For the oven version
Pour batter into an oven safe dish and bake at 350 for 12 minutes, or until a toothpick comes out clean.
* If you omit the oat flour for almond, you'll need a dash more dairy free milk. ** Depending on the starch you use and the brand of coconut flour, you will most likely need more than 1 tablespoon- Adjust accordingly.