GF Blueberry Protein Muffin Bars

So good and gluten free!

Use a Silicon pan   Makes 6
Mix together
3 Eggs ( or eggwhites if you want to reduce fat)
1 tsp oil or 2 tsp melted butter
2 tsp milk
1/4 tsp vanilla (gluten free-I just use regular with no problem)
2 tsp Agave Syrup or Honey
1 tsp lemon juice
1/4 C coconut flour
1/4 Cup ViShape Protein (Gluten Free)
1/4 tsp baking powder (Calmet)
1/8 tsp salt
1/4 C baking Stevia or 1/2 Cup baking Splenda 1 C fresh blueberries ( I used less

Heat Oven to 400
Mix Wet ingredients in a bowl
Mix Dry ingredients separately, then mix the dry into the wet
Mix until smooth
Either fold the blueberries into the batter gently or since I had Bar shaped silicone forms, I just pressed in the blueberries after I poured the batter into the form. 

Divide Batter evenly into 6 muffin cups ~Silicon works best but if you don't have Silicon, use FOIL muffin cups or heavily sprayed muffin tins (paper sticks and who wants to eat paper?!)  Bake for 15 minutes on 400 degrees. I always put my baked goods on for 12 minutes then check the last 3 minutes.  Non-wheat baked goods sometimes need less time baking.  Allow to cool then remove from form.  I sprinkled a little sugar on top when they first came out of the oven, that is totally optional.

Estimate breakdown is 110 calories a muffin~the recipe I modified said 100 calories a muffin but I used half the blueberries called for and I added the protein (180 calories over 6 muffins)