Gluten Free Blueberry Protein Muffins

Gluten Free Blueberry Protein Muffins

This recipe came from Ambitious Kitchen. I updated it a bit and added collagen to increase the protein! They are low sugar and delicious!!

  • 1 cup oat flour (1 cup oats, blended in blender)
  • 1 cup almond meal
  • 2 scoops Inspire Wellness Unflavored Collagen Powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 egg, slightly beaten
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon avocado oil
  • 1 teaspoon apple cider vinegar (or fresh lemon juice)
  • 1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Line 12 muffin cups with parchment paper muffin liners. 

In a large bowl, whisk together 1 cup oats, processed into flour (in blender or food processor), almond meal, IW Unflavored collagen, salt and baking soda.

In a separate large bowl, mix together egg, maple syrup, vanilla, almondmilk, avocado oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.

Gently fold blueberries into batter. If using frozen, defrost on counter or in microwave first. Divide batter evenly between 12 muffin cups, filling 2/3 of the way full. Bake for 20 minutes or until toothpick inserted come out clean or with just a few crumbs attached.

Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. 

146 calories, 7g fat, 14g carbs, 7g sugar, 2g fiber, 7g protein

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