Blueberry Vanilla Pancake Muffins

INGREDIENTS

For the pancake muffins:

1 cup

unsweetened, vanilla almond milk

1 cup

liquid egg whites (or 4 large eggs)

2 tsp

pure Mexican vanilla extract

2 tbsp

granulated stevia

1/2 cup

coconut flour

1/2 tsp

salt

1 tsp

baking powder

1 cup

fresh blueberries

For the coconut maple glaze:

1/4 cup

slightly melted coconut butter

2 tbsp

unsweetened, vanilla almond milk

1 tsp

pure maple syrup