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Bread, biscuits, muffins! Those are a few of my favorite things! And here is a recipe for a low carb blue berry muffin/bread. As the into suggests, this can be made into muffins or a loaf. It just depends on what type of pans you have, and what sort of mood you are in!
At first, I was alarmed because I had never made fresh blueberry muffins/bread before. Immediately fresh from the oven, the berries caused it to be a little wet. But, give it a few minutes (you know how impatient I am!) and the muffin/bread "sets" terrificly.
Ingredients:
1/4 cup Low carb bake mix (used Bob's Red Mill)
1 rounded scoop of your favorite vanilla protein powder
4 Tablespoons + 2 tsp Soy Flour
1 teapsoon Baking Powder
1/4 cup plain yogurt
1/4 teaspoon Baking Soda
3 Tablespoons Unsweetened Applesauce
4 packets Stevia (you can use Splenda; I used the packets cause they were convenient)
3 tblsp Eggwhite substitute
1 1/2 teaspoons Wheat Gluten (optional)
your desired amount of blueberries
I baked these on 350 degrees starting out 8 minutes, then continued to add two minutes at a time until the fork came out clean. Remove from pan, allow to cool. (Top should get brown but take them out when the fork comes out clean. They "set" really well overnight and also, store in a baggie or airtight container so they don't dry out)