Lemon Poppyseed Collagen Muffins
Try these protein packed muffins for breakfast or on your hikes, bike rides.
3 TBSP aquafaba*
Juice from 2 small meyer lemons
½ c date paste*
½ c greek or non-dairy yogurt
1 TBSP almond extract
Zest from 2 lemons
½ c blueberries
½ c non-dairy milk
1 c oat flour
1 c almond flour
¼ c coconut flour
1 tsp baking soda
2 TBSP lemon collagen
2 TBSP poppyseeds
½ tsp sea salt
¼ c desiccated coconut
*date past can be substituted for ½ c coconut sugar. To make date paste, add ¾ c hot water to 5 pitted dates and blend until a paste-like consistency is made. Add a little more water if mixture is too thick.
*aquafaba can be replaced with 1 egg
Preheat oven to 350 and lightly coat your muffin tray. Set aside.
Add 1 can of aquafaba plus 1 TBSP of your lemon juice to a stand or hand mixing bowl and mix on high for roughly 1-2 minutes or until you create a nice and fluffy mixture.Set aside.
Get a new mixing bowl and add the remaining wet ingredients together in a bowl, including rest of the lemon juice, add in 3 healthy TBSP of your blended aquafaba. Mix the dry ingredients into your wet mixture. If the mixture is too thick, add more almond milk; if it’s too liquidy, add more oat flour.Add mixture to your lightly coated muffin tray and bake at 350F for 22 minutes, or until the middle is baked.
While your muffins are baking, add the rest of the aquafaba into a sealed jar and store in the fridge for up to 1 week.
Once muffins are done, set out to cool. Place in the freezer and enjoy for up to 1 week.