Makes 12 muffins / Prep time: 10 minutes / Cook time: 20 minutes
These berry muffins contain a healthy dose of protein from almond flour, eggs, and collagen which provide essential amino acids to help build muscle and burn fat. So, you can feel good about eating them!
3 large eggs
⅓ cup honey
⅓ cup coconut oil or ghee, melted
1 teaspoon pure vanilla extract
1½ cups almond flour
½ cup tapioca flour
½ cup collagen powder or protein powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 cup fresh blueberries or berries of choice
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners if you aren't using silicone baking cups.
- In a food processor or blender, combine the eggs, honey, oil, and vanilla and process until com-bined. (Alternatively, mix by hand in a medium bowl using a large spoon.)
- Add the almond flour, tapioca flour, collagen, baking soda, and salt to the wet ingredients and mix until thoroughly combined. Gently stir the blueberries into the batter by hand. Divide the batter evenly among the prepared muffin cups.
- Bake for 20 minutes, then remove from the oven.
Allow the muffins to cool in the pan for at least 10 minutes before transferring to the refrigerator to finish setting up before serving or storing.
Switch It Up: To add lemony flavor to this recipe, grate the zest from 1 to 2 lemons and stir it into the batter.
Use a zester, Microplane, or the small holes of a box grater to shave the yellow zest off the lemon's bitter white pith.
Per Serving (3 muffins): Calories: 624; Total Fat: 40g; Protein: 22g;
Carbohydrates: 51g; Fiber: 6g
