A Yummy Lower Fat and Higher Protein version of your Favorite Fluffy Gluten Free and Dairy Free Muffin that will be your new go-to! These are simple, easy to make, and the perfect make ahead snack for everyone to enjoy!
Ingredients
Scale
Wet Ingredients
3/4 cup unsweetened applesauce (Watch out for sugar added applesauce, the unsweetened should have zero added sugar)
1/2 cup cane sugar
1/3 cup melted dairy free butter of choice (I used this one)
2 large room temperature eggs (I recommend leaving them out for at least 30 minutes)
1 1/2 teaspoons pure vanilla extract
Dry Ingredients
1 1/2 cups All Purpose Gluten Free Flour ( I recommend and used King Arthur brand)
Preheat the oven to 350 degrees and line with 10 muffin paper liners.
In a large bowl, add the applesauce, sugar, melted butter, vanilla extract and eggs. Mix until combined and set aside.
In a separate bowl, add the all purpose flour, rolled oats, collagen peptides, baking powder, baking soda, and sea salt. Mix until combined.
Add the dry to the wet and mix until there are no clumps in the batter.
Add the chocolate chips into the batter.
Using an ice cream scoop, scoop the batter into the muffin liners until all 10 are filled. Tap the muffin tin agains the counter to even the batter in the muffins. Sprinkle a few extra chocolate chips on the top.
Bake the muffins in the pre heated oven for 20-22 minutes.
These gluten free muffins will become your new best friend.
Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!
Sigh…I know!
Thus, the Lemon Blueberry Collagen Muffins were born…
For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars
Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.
Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.
When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!
All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life
Without further ado, these muffins are made with only…
Wait for it…
One flour!
To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.
Oh, and one special ingredient as well
Collagen peptides
But that likely wasn’t a shock to you as it gave it away in the title
The best part of these muffins is the lemon-deliciousness on the top of it!
This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.
It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.
Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!
Ingredients
Scale
Dry Ingredients
1.5cupsGluten-free all-purpose flour (Or normal all-purpose flour if not gf)
3scoopsCollagen peptidesI recommend unflavored or vanilla flavored
1/2tspBaking soda
1.5tspBaking powder
1.25cupsBlueberries
Wet Ingredients
2Large eggs
3TbspYogurt butter
2TbspCoconut butterOr sub coconut oil
1cupUnsweetened applesauce
1Lemon squeezed
1/2TbspHoney
1/2cupTruvia (Or sub your favorite sweetener)
1/4tspSea Salt
1/2tspVanilla extract (Omit if you used vanilla flavored collagen)
Optional Lemon Drizzle:
3TbspPowdered sugar
2tspLemon juice
1TbspNon-dairy milk
Instructions
Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
Bake for 22-27 minutes.
Let cool for 10 minutes.
Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.
Notes
I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.
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