Blueberry Muffins

Who doesn’t love a good blueberry muffin?! This recipe is one Gavin and I have happily tested many times. It comes together super quick and has a good balance of carbohydrates to fats and proteins to prevent a blood sugar spike and crash. I used grass-fed gelatin powder to add some protein and gut support. I’ll go more in-depth about the amazing benefits of gelatin and collagen in a future post (I know you’re really just here for the recipe 😉) But the gelatin gives a nice chew to the muffins, than from almond flour alone.

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I hope you enjoy!

Ingredients:

• 3 Eggs - room temperature

• 2 Tbsp Dark Maple Syrup

• 1 Tsp Vanilla

• ¾ Cup Coconut Milk - from the can

• 2 Cups Almond Flour

• 2 Tbsp Coconut Flour

• 2 Tbsp Gelatin (could substitute for collagen or omit if needed)

• ½ Tsp Baking Soda

• ¼ Tsp Salt

• ½ Cup Blueberries (fresh or frozen)

Variation: substitute one mashed banana for the maple syrup

Instructions:

• Preheat oven to 350°

• Prepare a 12 cavity muffin pan by wiping with oil

• Wisk together eggs, maple, vanilla, and coconut milk in a large bowl

• In a separate bowl combine all dry ingredients then slowly add to wet ingredients

• Once thoroughly combined, fold in blueberries

• Bake for 20 minutes or until golden

Enjoy with a good spread of grass-fed salted butter

Nutrition Facts

12 Servings

Amount Per Serving

• Calories 176.3

• Total Fat 13.0 g

• Saturated Fat 3.2 g

• Polyunsaturated Fat 0.2 g

• Monounsaturated Fat 0.3 g

• Cholesterol 31.0 mg

• Sodium 18.8 mg

• Potassium 41.2 mg

• Total Carbohydrate 9.1 g

• Dietary Fiber 2.8 g

• Sugars 4.2 g

• Protein 8.1 g