These almond flour protein muffins are a healthy, delicious breakfast or snack that tastes like a treat! They're dotted with chunks of dark chocolate, and we sneak in some collagen for an extra protein boost. They're naturally gluten- and dairy-free and ready in just 30 minutes!
Ingredients
⅓cupcoconut sugar
⅓cupmelted coconut oil
4largeeggs
1tablespoonvanilla
2cupsalmond flour
¾cupcocoa powder
¼cup4 scoops collagen, see notes
2teaspoonsbaking powder
½teaspoonsea salt
½cuphot tap water
½cupchopped dark chocolate, or paleo chocolate chips
½cupchopped pecans
Optional: flaky sea salt to top the muffins
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
Add the coconut sugar, coconut oil, eggs, and vanilla to a large bowl and beat with electric beaters.
⅓ cup coconut sugar, ⅓ cup melted coconut oil, 4 large eggs, 1 tablespoon vanilla
Add the almond flour, cocoa powder, collagen, baking powder, and sea salt and beat until just combined. Add the hot water and carefully beat it into the batter. Fold in the chocolate and pecans.
2 cups almond flour, ¾ cup cocoa powder, ¼ cup 4 scoops collagen, 2 teaspoons baking powder, ½ teaspoon sea salt, ½ cup hot tap water, ½ cup chopped dark chocolate, ½ cup chopped pecans
Divide the batter between the lined muffin cups, filling them nearly to the top. For extra chocolaty muffins, top with a few chocolate chips or chunks.
Bake the muffins for 12-20 minutes - see the guidelines below. Let the muffins cool for 5 minutes before removing them from the muffin tin. Optional: top with a little sprinkle of flaky sea salt.
Optional: flaky sea salt to top the muffins
Notes
Fudgy dessert muffins: 12-14 minutes. Soft and delicate muffins that hold their shape: 16-17 minutes. Firm muffins that hold their shape: 18-20 minutes.To prevent the muffin liner from sticking, make sure to let the muffins cool completely before taking it off.This recipe was tested using Vital Proteins Collagen Peptides. If you use a different brand, test if first to make sure that it doesn't gel when added to hot water.