There are lots of options for gluten free portable snacks. This is a great protein blueberry muffin recipe.
These should be refrigerated after the first day or so to keep them fresh. Remember, these have no preservatives, so they will not hold up on the counter for too terribly long. (Unlike my husband’s English muffins, which can sit for a couple weeks with no apparent mold. Ewww.)
- 1 cup almond flour
- 1 cup protein powder
- 3 Tablespoons coconut flour
- 1.5 tsp baking soda
- 1/4 cup sweetener of your choice (coconut sugar would be good here, or Stevia etc.)
- 1/4 tsp sea salt
- 1 tsp apple cider vinegar (I learned this trick from Kelly at the Spunky Coconut)
- 2 TBSP melted coconut oil
- 1 cup egg white (allow this to come closer to room temp so it doesn’t harden your coconut oil)
- 2 TBSP chia seeds
- 1 cup frozen blueberries (or fresh if you have them!)
- Preheat your oven to 350 degrees F.
- Mix together your dry ingredients and give them a good whisking. I find this helps, especially with coconut flour, to incorporate them together without lumpiness. And I am WAY too impatient to sift. I tried it once. Not happening.
- Mix together your wet ingredients (including the chia) and add in the dry, try not to overmix.
- Fold in your blueberries.
- Fill muffin tins. Mine made 12 good sized muffins.
- Bake for approximately 20-30 minutes.
The chia seeds are almost like poppyseeds, so a lemon version would be awesome. Let me know if you try it!