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- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Splenda sugar substitute
- 1 large egg
- 1 large egg white
- 1/2 cup light sour cream
- 2 Tablespoons coconut oil
- 1 -1/2 tablespoon almond milk
- 1/2 cup dried wild blueberries
- 1-1/2 tablespoon fresh grated lemon zest
- 2 teaspoons fresh lemon juice
- glaze: (optional)
- 1/2 cup powdered sugar
- 4 teaspoons fresh lemon juice
- 2 teaspoon fresh grated lemon zest
- Tags: blueberry, coconut, muffins, breakfast, brunch, whole grain, lemon
View Full Recipe at The Life and Loves of Grumpy's…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 632g | |
| Calories 1714 | |
| Calories from Fat 709 | 41% |
| Total Fat 81.17g | 101% |
| Saturated Fat 48.25g | 193% |
| Trans Fat 0.0g | |
| Cholesterol 535mg | 178% |
| Sodium 2253mg | 94% |
| Potassium 682mg | 19% |
| Total Carbs 220.99g | 59% |
| Dietary Fiber 10.7g | 36% |
| Sugars 90.17g | 60% |
| Protein 33.56g | 54% |
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