• Giselle

Blueberry Protein Muffins

Blueberry 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. 


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