Blueberry Protein Muffins
These are a huge hit in our house and ones we have stocked in the freezer at all times. Gluten and dairy free too so I get to eat them all up! Ingredients
1 1/2 cups Bobs Red Mill 1:1 Gluten Free Baking Flour 2 scoops Collagen Peptides 1 tsp. baking powder 1/4 tsp. sea salt 1/2 cup plant based yogurt 1/2 cup coconut sugar 1/4 cup honey 1/4 cup hemp milk 2 eggs 2 tsp. grated lemon rind 2 tbsp. lemon juice 1/2 cup blueberries Directions Pre-heat oven to 350 degrees and spray a silicone muffin pan lightly with cooking spray. In a mixing bowl, combine dry ingredients. In a separate bowl, combine wet ingredients except blueberries. Add dry ingredients to wet and mix well. Gently fold in blueberries then scoop into prepared pan. Bake for 25-30 minutes or until lightly golden brown and a toothpick poked in the center comes out clean.