Enjoying all the tastes of summer with these lemon blueberry collagen muffins. Recipe by @fitfoodieg
- Serves: 12
- Time: 10 min. prep, 18 mins. bake, 5 mins. cool
Ingredients
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 egg
- 1 cup unsweetened vanilla almond milk
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 2 cups 100% white whole wheat (or gluten free all purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 cup blueberries
- 2 scoops of Great Lakes Collagen
- Handful of sliced almonds
Directions
- Preheat oven to 400 degrees F.
- In a bowl, whisk together maple syrup, coconut oil, egg, almond milk, lemon zest, and lemon juice.
- Stir in flour, baking powder, collagen, baking soda, salt, and cinnamon.
- Place berries in small bowl and coat with 1 tablespoon flour; gently fold in berries into batter.
- Spoon batter evenly into 12 muffin cups, top with sliced almonds and bake for 18 minutes.
- Allow to cool for 5 minutes before transferring to a wire rack.
