These muffins are perfect for breakfast, as a snack, or for dessert!
They are gluten-free, high in fiber, and have no refined sugar - they are naturally sweetened with raspberries + dates.
The almond butter on top is everything.
25 minutes | 11 servings
1 cup All Purpose Gluten-Free Flour
1/2 cup Almonds
1/4 cup Unsweetened Coconut Flakes
2 scoops Collagen Peptides
1/2 cup Cacao Powder
1/4 cup Cacao Nibs
2 tbsp Ground Flax Seed (plus 5 Tbsp water to make flax egg)
1 tsp Cinnamon
1 tsp Baking Powder
1 cup Frozen Raspberries
1 tbsp Coconut Butter
6 Pitted Dates (plus 1/2 cup of water to make date paste)
2 tbsp Coconut Oil (plus some to grease the pan)
1 cup Water
11 tsp Almond Butter
Preheat the oven to 375 d F. Grease a 12-cup muffin pan with coconut oil.
Ground almonds and coconut flakes in a flour using a blender or food processor.
In a small bowl combine ground flax seed with 5 Tbsp of water and set aside for 5 minutes to make flax egg.
In a small saucepan heat frozen raspberries and coconut butter on medium-low until it forms a sauce.
In a blender or food processor blend dates + 1/2 cup water to make a date paste.
In a large mixing bowl combine dry ingredients: gluten-free flour, almond/coconut flour, collagen peptides, cacao powder, cacao nibs, cinnamon, and baking powder.
To the dry ingredients mix in raspberry/coconut butter sauce, date paste, and coconut oil.
Add water until it forms a thick pancake-like batter.
Divide into muffin tin using about 1/4 cup per muffin. Add 1 tsp of almond butter to the top of each - (will make 11 muffins).
Bake at 375 d F for 15 minutes.
Enjoy! Keep wrapped on the counter for about 1 week, or store in the freezer for about month.
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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?