4 Ingredient Blueberry and Nut Butter Mini Muffin Omelettes
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
The perfect low-carb grab and go breakfast that's packed with nutrition, protein, fibre, vitamins and antioxidants. No added sugar and only 4 key ingredients!
  • 5 Medium Eggs
  • ½ Cup Blueberries (about 100g)
  • 1.5 TBSP Coconut Flour (this can be left out if you don't have it)
  • 6 tsp Nut Butter (I use Almond Nut Butter)
  • ¼ Cup Water
  1. Pre-heat oven to 180°c
  2. In to a mixing bowl crack eggs and whisk
  3. Add in water and fully mix in, now add coconut flour and combine, continue to whisk until completely lump free- it will resemble custard
  4. In to your muffin moulds (I use silicon) drop in a few blueberries per mould then pour the mix in ½ way
  5. Add in 1 tsp nut butter per muffin
  6. Now top each one up with the remaining egg mix
  7. Pop in the oven for about 20 minutes until golden, fluffy and cooked through (if the tops are firm and set they will be cooked through)
  8. They will have risen a lot- but they will shrink once they come out of the oven and cool
  9. Serve straight away or leave to cool and then pop in the fridge in a sealed container for up to 5 days.
If you do not have silicon moulds then you will need to grease what you do have to stop the mixture from sticking.
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/4-ingredient-blueberry-and-nut-butter-muffin-omelettes/