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.
I added some shoppable links if you need to restock on anything or need a product recommendation, I do receive a small commission when you shop through my links. Use code GRACEHOLISTIC to save at Further Food for collagen and gelatin products
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
