Directions
- 1Add your liquid egg whites and vanilla extract to a bowl. Optional: a few drops of stevia or monk fruit if you want extra sweetness.
- 2Beat on high for 10–15 minutes until thick and fluffy like meringue.
- 3Scoop into muffin moulds.
- 4Bake at 180°C / 350°F for 10–15 minutes until golden and crispy.
- 5Sprinkle with cinnamon + sweetener mix.
- 6Mix powdered peanut butter with 20–30 ml water to make a drizzle & pour over.
- 7Top with fresh berries + sugar-free maple syrup.
Ingredients
- 237 ml liquid egg whites
- 50 g fresh blueberries
- raspberries
- mixed berries
- 13 g powdered peanut butter
- 15 ml sugar-free maple syrup
- 4 g sweetener + cinnamon mix
- 2.5 ml vanilla extract
- stevia
- monk fruit
Equipment
bowlmuffin moulds
Tips
- Optional: add a few drops of stevia or monk fruit for extra sweetness.
- Mix powdered peanut butter with 20–30 ml water to make a drizzle.
Related recipes
Blueberry Crumb Scones
American · Breakfast
Buttermilk Biscuits
American · Breakfast
Breakfast Nachos
American · Breakfast
Air-Fryer Egg in a Hole
American · Breakfast
Hashbrown Breakfast Casserole
American · Breakfast
the best breakfast potatoes
American · Breakfast
Jalapeño/ Cheese Cornbread Waffles
American · Breakfast
Apple Crisp Iced Latte
American · Breakfast
Sandwich Bread
American · Breakfast
Cinnamon Roll Coffee Cake
American · Breakfast
Cookie Dough Overnight Oats
American · Breakfast
Frozen Banana Cereal Pops
American · Breakfast2h