Makes: 12 Muffins | Prep: 10 mins | Bake: 20 mins
Ingredients
- The Protein: 1 cup (approx. 8–10 scoops) Unflavored Collagen Peptides
- The Flour: 2 cups Almond flour (adds healthy fats and even more protein)
- The Lift: 3 Large eggs
- Sweetener: ½ cup Maple syrup or honey
- Moisture: ½ cup Plain Greek yogurt
- Zest: Juice and zest of 1 large lemon
- The Fruit: 1 ½ cups Fresh or frozen blueberries
- Pantry Staples: 1 tsp Baking soda, ½ tsp Sea salt, 1 tsp Vanilla extract
Instructions
- Preheat: Set your oven to 175°C (350°F) and line a muffin tin with liners.
- Whisk Wet: In a large bowl, whisk the eggs, maple syrup, Greek yogurt, lemon juice, zest, and vanilla until smooth.
- Mix Dry: Add the almond flour, collagen peptides, baking soda, and salt. Stir until just combined—the collagen will disappear instantly!
- Fold: Gently fold in the blueberries.
- Bake: Scoop the batter into the muffin tin (fill them about ¾ full). Bake for 18–22 minutes until the tops are golden and a toothpick comes out clean.
- Cool: Let them cool in the pan for 10 minutes. Almond flour and collagen muffins need a moment to “set” their structure.
Nutritional Profile
A single muffin delivers 14g of high-quality protein, featuring a significant dose of collagen peptides rich in the specific amino acids glycine and proline, which serve as the primary building blocks for skin, tendon, and ligament repair. By utilizing almond flour, each serving provides 12g of heart-healthy monounsaturated fats while keeping the net carbohydrates to just 11g, ensuring a steady energy release without a sugar spike. At approximately 215 calories, these muffins also provide 3g of dietary fiber for digestive health and 15% of your Daily Value (DV) of Vitamin C, a critical nutrient that acts as a cofactor to help your body effectively synthesize and utilize the collagen you consume.
