ALMOND POPPYSEED PROTEIN MUFFINS
Have you ever had almond poppyseed muffins? They’re so uniquely delicious! These Almond Poppyseed Protein Muffins get their protein from collagen - the perfect protein for baking. It adds tenderness and health benefits without competing with the flavors of the muffin ingredients. As always, these wonderful muffins are macro-friendly, gluten-free and dairy-free! Multiply this recipe by 1.5 for a dozen muffins, or divide in half to test it out first ;)
Did you know? Taking just 5 grams of collagen daily has been shown to reduce bone loss and increase bone mineral density in long term studies! (source)
I used LIV Body Flavorless Marine Collagen for these muffins! I love that this collagen virtually disappears when baked (you might taste it in the batter but don't worry). In addition, marine collagen tends to be cleaner and more bioavailable than bovine collagen. You can use my code SARAHWILKINS for free shipping on all LIV Body products!
You should be able to substitute another unflavored powdered collagen, but liquid collagen will not work. In addition, other protein powders like whey, casein, and vegan protein powders will not work! I have other muffin recipes specific to these types of protein (just use the search bar).
If you'd rather omit the added protein altogether, you can simply leave out the collagen and omit one egg. Collagen makes baked goods "fall apart tender" so you don't need as much egg to hold the muffins together if not using collagen.
I made these Almond Poppyseed Protein Muffins with gluten-free baking flour! You can also use half a cup of gluten-free baking flour and half a cup of coconut flour for lower carbs (they won't be as fluffy). I wouldn’t recommend using just coconut flour, as it yields a rather coarse texture when used alone. You can also substitute all-purpose flour, fine oat flour, or cassava flour (for Paleo) in place of the gluten-free baking flour.
Lately I've really been loving this monk fruit allulose sweetener that measures like sugar! I know some people are allergic to stevia and others are worried about the safety of erythritol, so I would recommend trying this all natural alternative. You can also substitute granulated erythritol, baking stevia, a monk fruit erythritol blend, coconut sugar, or just regular granulated sugar. I wouldn't recommend substituting honey or maple syrup because it would be too much liquid added!
I used two large whole eggs for these muffins, but you can substitute half a cup of cartoned egg whites or Egg beaters for lower fat muffins. If you're allergic to eggs, I would suggest using half a cup of warm water mixed with one quarter cup of ground flax, or an equivalent amount of vegan egg replacer for baking.
These muffins get their moisture from unsweetened applesauce, yogurt, and avocado oil. You can use nonfat plain Greek yogurt for more protein, or a thicker unsweetened plant based yogurt for dairy-free! The unsweetened applesauce can also be substituted for more yogurt or avocado oil. I wouldn't suggest using applesauce in place of the yogurt or they might brown too much in the oven! The avocado oil can be substituted for vegetable oil, or melted coconut oil or butter.
And of course, these wouldn't be "Almond Poppyseed" Protein Muffins without some almond extract, sliced almonds, and poppyseeds. If you don't have any of these, you can use this as a base and try different add-ins (berries, nuts, coconut, whatever!)
Here's the printable recipe for these Almond Poppyseed Protein Muffins! Please rate and comment below if you try them :)
This post contains affiliate links and is sponsored by LIV Body.
Almond Poppyseed Protein Muffins
Have you ever had almond poppyseed muffins? They’re so uniquely delicious! These Almond Poppyseed Protein Muffins get their protein from collagen - the perfect protein for baking.It adds tenderness and health benefits without competing with the flavors of the muffin ingredients. As always, these wonderful muffins are macro-friendly, gluten-free and dairy-free! Multiply this recipe by 1.5 for a dozen muffins, or divide in half to test it out first ;)
1 1/2 cup (180g) gluten free baking flour*
80g flavorless collagen protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
3/4 cup sugar-free sweetener* (I used one that measures like sugar)
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
2 large whole eggs* (or 1/4 cup ground flax + 1/2 cup water)
1/2 cup plain Greek yogurt* (can use dairy-free)
3 tbsp. unsweetened applesauce*
2 tbsp. avocado oil* (or melted butter)
- 1 1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract*
1/4 cup sliced almonds*
1 tbsp. poppyseeds*
*See blog post above for substitutions.
- Preheat your oven to 375 degrees F.
- Whisk together dry ingredients (through salt in a large mixing bowl).
- Add wet ingredients (through extracts) and mix just until no dry clumps remains.
- Stir in almonds and poppyseeds.
- Line 8 wells of a muffin pan with paper, foil, or silicone liners. Spray insides with cooking spray for easier removal.
- Divide muffin batter between wells, filling almost all the way to the top.
- Bake for 20-25 minutes in preheated oven or until edges are golden brown.
- Let cool slightly then enjoy! Leftovers will keep in an airtight container in the fridge at least a week. Reheat in the microwave for 15 seconds.
Calories (per muffin): 205kcal, Fat: 7.1g, Sat fat: 1.0g, Carbs: 21g, Fiber: 2g, Sugar: 1g, Protein: 15g, Sodium: 187mg
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