I’m always looking for an excuse to make muffins. There’s just something about the texture of a muffin that gets me every time. Not to mention the ease of having them on hand to quickly grab and go. These are naturally gluten-free, grain-free, refined sugar-free, and dairy-free.
- 2 cups Bob’s Red Mill almond flour
- 1/2 tsp baking soda
- dash of pink sea salt
- 3 eggs
- 1/2 cup raw honey
- 2 tablespoons extra virgin olive oil
- 1 tsp vanilla extract
- 1 tablespoon lemon juice
- 1.5 cups fresh organic blueberries
- 1 scoop Vital Proteins collagen peptides
Preheat oven to 350 degrees and line a muffin tin. Combine almond flour, baking soda, salt, and collagen in a large bowl. In a separate bowl, add eggs, honey, olive oil, vanilla, and lemon juice and mix using a hand mixer. Mix wet ingredients into dry ingredients, and then fold in blueberries.
Fill muffin cups and bake for 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Allow to cool for 5-10 minutes (if you can resist for that long) ha!
I hope ya’ll love these as much as I do! Enjoy!