by Vonnix


  • ¼ cup coconut flour

  • ¼ cup almond meal

  • ¼ cup vanilla whey protein

  • 1 teaspoon baking powder

  • ¼ cup Natvia

  • Pinch of salt

  • 2 eggs

  • 1 large egg white

  • 1 tablespoon vanilla extract

  • ½ applesauce

  • ¼ cup unsweetened almond milk

  • ½ cup frozen (or fresh) blueberries


  • 1.

    Preheat oven to 175 C

  • 2.

    Line a muffin tin with 8 cupcake liner.

  • 3.

    Whisk eggs and egg white together.

  • 4.

    Then mix in vanilla, applesauce and almond milk.

  • 5.

    Set mixture aside.

  • 6.

    In a medium bowl, sift together all dry ingredients and mix well.

  • 7.

    Place blueberries in a small bowl and coat with 1 tablespoon of the dry ingredients.

  • 8.

    Add wet ingredients to remaining dry ingredients and mix until just incorporated.

  • 9.

    Fold in blueberries and fill cupcake liners with the batter.

  • 10.

    Bake for 20 minutes or until the tops are golden and a toothpick inserted comes out clean.

  • 11.

    Allow cupcakes to cool for half an hour before.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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