LEMON POPPYSEED COLLAGEN PROTEIN MUFFINS
These Lemon Poppyseed Collagen Protein Muffins are gluten-free, dairy-free and easily made Paleo! I love making baked goods with some sort of protein because it transforms them from a “treat” to a substantial snack that will hold you over for hours. I mean, why NOT have fluffy lemon poppyseed muffins with sweet citrus flavor, no added sugar, and the added benefits of collagen? You might also like my Chocolate Cherry Collagen Muffins, Blueberry Collagen Protein Muffins, or my Banana Collagen Protein Muffins!
Did you know? Collagen protein has proven beneficial for treating join pain and stiffness, osteoarthritis, and rheumatoid arthritis!1-4
Collagen and flour substitutions
In these Lemon Poppyseed Collagen Protein Muffins, I used a combination of unflavored collagen peptides, gluten-free baking flour, and coconut flour. I love coconut flour for collagen recipes because collagen tends to make baked goods “goopy” inside but the coconut flour counteracts that.
If you don’t have collagen, feel free to swap it out for a quarter-cup of gluten-free baking flour or two tablespoons of coconut flour. If substituting whey, casein, or a vegan protein powder, I suggest starting with half as much or 45 grams (they tend to be more absorbent and can dry out baked goods). You can also switch out the coconut flour for twice as much gluten-free baking flour. I wouldn’t recommend using just coconut flour, as it yields a rather coarse texture when used alone.
Sweetener substitutions
To sweeten these Lemon Poppyseed Collagen Protein Muffins, I used my favorite stevia-erythritol blend that’s organic, calorie-free, and twice as sweet as sugar (making it go farther). You can use any sweetener you like! Just bear in mind, if using erythritol, monk fruit, baking stevia or another sweetener that measures 1-to-1 like sugar, you’ll need twice as much (one cup).
Egg substitutions
Collagen baked goods need need a little extra help holding together, so I use two whole eggs. If you can’t have eggs, substitute two flax eggs or a vegan egg replacer. You can also use half a cup of egg whites for lower fat muffins, but they won’t be as yellow without the yolks.
Other substitutions
To make these muffins irresistibly moist, I used half a cup of dairy-free almond milk yogurt (any yogurt will do). For even more richness I added three tablespoons of avocado oil to the muffin mix. You can also use melted coconut oil or buttery spread, or unsweetened applesauce for lower fat muffins!
The signature ingredients are of course fresh lemon zest and juice, and poppyseeds (can sub chia seeds but they won’t be as black).
Here’s the printable recipe for these Lemon Poppyseed Collagen Protein Muffins! I hope you’ll rate and comment below if you try them 🙂
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Lemon Poppyseed Collagen Protein Muffins
Ingredients
- 3/4 cup (90g) unflavored collagen protein powder*
- 1/2 cup gluten-free baking flour*
- 1/2 cup coconut flour*
- 1/2 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1 tbsp. poppyseeds*
- 2 tsp. baking powder
- 1/4 tsp. salt optional
- 2 large whole eggs*
- 1/2 cup plain dairy-free yogurt*
- 3 tbsp. avocado oil* or vegan buttery spread
- 1 1/2 tbsp. lemon zest about 1 large lemon
- 1 1/2 tbsp. lemon juice
- 1 1/2 tsp. vanilla extract
*See blog post above for substitutions.
Instructions
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add wet ingredients (through vanilla) and mix just until no clumps remain.
- Scoop batter into nine wells of a muffin tin that have been coated with cooking spray. If you're using liners, coat the insides of the liners with cooking spray. For bakery-style (larger) muffins, use only six wells of the muffin pan.
- Bake for 30-35 minutes until golden brown and a toothpick or knife inserted comes out clean.
- Leftover muffins will keep in the fridge in an airtight container at least one week, or in the freezer at least one month.
Notes
- Clark, K. L., Sebastianelli, W., Flechsenhar, K. R., Aukermann, D. F., Meza, F., Millard, R. L., . . . Albert, A. (2008). 24-Week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain. Current Medical Research and Opinion, 24(5), 1485-1496. doi:10.1185/030079908×291967
- Bruyère, O., Zegels, B., Leonori, L., Rabenda, V., Janssen, A., Bourges, C., & Reginster, J. (2012). Effect of collagen hydrolysate in articular pain: A 6-month randomized, double-blind, placebo controlled study. Complementary Therapies in Medicine, 20(3), 124-130. doi:10.1016/j.ctim.2011.12.007
- Bello, A. E., & Oesser, S. (2006). Collagen hydrolysate for the treatment of osteoarthritis and other joint disorders:a review of the literature. Current Medical Research and Opinion, 22(11), 2221-2232. doi:10.1185/030079906×148373
- Crowley, D. C., Lau, F. C., Sharma, P., Evans, M., Guthrie, N., Bagchi, M., . . . Raychaudhuri, S. P. (2009). Safety and efficacy of undenatured type II collagen in the treatment of osteoarthritis of the knee: a clinical trial. International Journal of Medical Sciences, 312-321. doi:10.7150/ijms.6.312
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