Here it is my friends, my very first pregnancy-related recipe post! Pregnant or not, I guarantee that you will love these easy to make and super delicious gluten free (and collagen-infused) almond blueberry muffins that have quickly become my go-to recipe week after week. I quickly realised that skipping breakfast was no longer an option once I became pregnant, and I needed to ensure my fridge was stocked with easy-to-grab snacks that I could shove in my mouth to keep nausea at bay, especially in the mornings. It didn’t take long for me to start getting tired of the seemingly endless pieces of toast I was making for myself, and I longed for something far more nutritious (but just as convenient) for me and my baby.
This is how I started making this Gluten-Free Collagen-Infused Almond Blueberries Muffins recipe almost every Sunday (along with those not-as-healthy but oh-so-delicious brownies I blogged about not too long ago). Not only can one batch be made quickly by throwing everything into a Vitamix (or other powerful blender, stand mixer or good old fashioned bowl and spoon) but the batter easily fills a 12-pan muffin tray and, at least in my case, normally lasts me the entire week when I eat 1 or 2 per day.
These muffins are made with half almond flour and half oats (I like to use PC Organic Quick Oats) that get ground down in the blender. After playing around with this recipe multiple times, I’ve found the 50/50 mix to be the best result for a light and fluffy yet firm muffin. However, depending on your pantry, it totally works to use more almond flour or more oats depending on what you’ve got on hand.
They also contain bananas for a boost of Vitamin C and potassium, magnesium and Vitamin E from the almond flour and almond butter, and loads of antioxidants from the cinnamon and fresh blueberries. Of course, we can’t forget the beauty benefits for your skin, hair and nails thanks to the inclusion of a unflavoured powdered marine collagen (I like using collagen from Genuine Health and Sproos).
Do I really need to sell you any more on these amazing muffins? Keep reading for how to make them!
What You Need:
- 2 Ripe Bananas
- 3 Organic Eggs
- 1 tsp Vanilla
- 2 tbsp Maple Syrup
- 2 heaping tbsp Almond Butter (seriously, BIG spoonfuls!)
- 1 tsp Baking Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 scoop Unflavoured Marine Collagen Powder
- 1.5 cups Almond Meal
- 1.5 cups Organic Oats
- 1 cup fresh (or frozen) Organic Blueberries
What To Do:
- Preheat your oven to 350 degrees and line a muffin tray with baking cups
- Add the peeled bananas and all wet ingredients to a blender and lightly blend together until well mixed.
- Next, add all dry ingredients and blend everything together.
- Fold in the blueberries carefully with a wooden spoon or spatula (don’t blend!)
- Fill the baking cups with 2 large tablespoons of batter until the tray is filled and batter is done.
- Place in the heated oven to bake for 25 minutes.
Be sure to enjoy one or two when they’re hot out of the oven, but these keep well when stored in the fridge for a week!
(Story and recipe by Editor-in-Chief, Gracie Carroll)