A twist on a traditional blueberry muffin + banana bread.
This recipe is gluten-free, has no added refined sugar, can be made vegan (leave out collagen + ghee), and is perfect to meal prep for breakfast + snacks for the week.
I like to warm up and top with almond butter + have with matcha in the morning.
30 minutes | 12 muffins
2 tbsp Ground Flax Seed
1/2 cup Almonds
1/2 cup Unsweetened Coconut Flakes
3/4 cup All Purpose Gluten-Free Flour
1/2 cup Oats
1 scoop Vital Proteins Collagen Peptides
1 tsp Baking Soda
2/3 cup Water
2 Banana (Ripe, Mashed)
1 tbsp Ghee (Vanilla)
1 tsp Vanilla Extract
1 cup Blueberries (Fresh or Frozen)
Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin tin with coconut oil spray.
In a small bowl combine flax seed and water and set aside to form flax egg.
Add whole almonds and coconut flakes to a blender and blend briefly until ground and flour-like.
In a large mixing bowl combine dry ingredients: almond + coconut blend, gluten-free flour, oats, collagen peptides, and baking soda.
In a small bowl combine flax egg, mashed banana, vanilla ghee, and vanilla extract. Add wet ingredients to dry ingredients and stir to combine. Stir in blueberries to muffin batter.
Divide batter evenly among 12 muffin cups (about 1/3 cup - 1/2 cup each).
Bake for 15-20 minutes or until lightly browned on top and a toothpick comes out clean. Remove from oven and allow to cool for at least 15 minutes before removing from muffin tin.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?