Grain-free Collagen Muffins
These muffins are best straight out the oven, soft and warm, with a slice of butter that melts into it. Yes, you read that right – a slice of butter. I keep my butter in the fridge and I like slicing it. I love just butter, however, jam will work wonderfully with these muffins, as will a drizzle of honey or maple syrup.
To keep with the warm breakfast theme, I simply heat blueberries in a small pot and squash them to release their juices. It just makes sense to add spoonfuls of this warm, naturally sweet, syrupy goodness to hot, buttery muffins.
Adding collagen powder not only provides added protein, but also makes the crumb softer, which is great when baking with coconut flour.
Grain-free Collagen Muffins
Ingredients
- 30g Almonds
- 90g Coconut Flour
- 45g Collagen Powder
- 1tsp Salt
- ¼ tsp Cinnamon
- ¼ tsp Bicarbonate of Soda
- 6 Eggs
- 180g Cooked Pumpkin*
- 30g Butter, melted
- 3 Tbsp Lemon Juice
- 2 Tbsp Water
Method
- Preheat oven to 175°C
In a small food processor:
(Or double the recipe & use a standard size processor) - Blitz almonds with coconut flour until almonds are finely ground**
- Add the rest of the dry ingredients & blitz to combine.
- Add wet ingredients & blend until smooth.
- Place parchment muffin cups into a muffin pan – either six large or 12 small muffin holes.
- Pour batter into cups. (Batter is runny)
- Bake for 25min. (check at 20min if making small muffins)
- Insert a toothpick in the middle of a muffin to see if it is baked though – if ith comes out with batter on, return the muffins to the oven for a further 2-3min.
- Remove Muffins from pan.
*I cook large batches of pumpkin cubes in the oven, cool them and then freeze them so I always have some handy – just defrost before using. I sprinkle Pumpkin with salt & Cinnamon & drizzle with oil. Bake at 180°Ctill soft.
**The Coconut flour keeps the Almonds dry so they don’t clump together. Almond flour would likely work too instead of whole Almonds.
