I’ve tried this recipe with a whole egg and it comes out much moister, but the taste is a bit more flavorful thanks to the yolk. The texture is slightly different as well; a bit spongier. If you want to purchase a container of egg whites instead of using a whole egg and having a leftover yolk, 1 large egg white is equal to 2 tablespoons of egg white. I managed to get 4 thin slices from this recipe, but most of the time you’ll get 2 thick slices, or 3 thinner slices. I used a 3.5 inch ( 8.9 cm) ramekin (in diameter), which holds about 4 ounces of liquid. A slightly larger diameter would have yielded closer to 2 slices. If you don’t have a microwave or don’t use one, you can bake it but it does crumble a bit. To bake it, generously oil the inside of the ramekin or bowl, and bake in a preheated oven or toaster oven at 400° F (200° C, or gas mark 6) for 15 minutes, or until it’s solid. You may need to slide a knife along the sides to wiggle the muffin out of the ramekin.
- 1/4 cup (24 g) blanched almond flour
- 1 tablespoon coconut flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg white
- 1/2 teaspoon oil
- 2 tablespoons warm water
- Add the flours, baking soda, and salt to a small ramekin or microwave-safe bowl, and mix well with a fork.
- Add the egg white, oil, and water, and mix well.
- With a fork, spoon, or your fingers, flatten the batter so it's even on top.
- Microwave the ramekin for two minutes.
- Turn the ramekin upside down to slide out the muffin.
- Slice in into 2 to 4 muffin halves and toast each slice.
- Cover with butter, peanut butter, jam, or what ever your heart desires.