I absolutely adore this recipe because it combines the rich, nutty flavors of almond flour and almond butter with the wholesome goodness of collagen peptides, making it both delicious and nutritious. Plus, the optional dark chocolate chips add just the right touch of indulgence, satisfying my sweet tooth without any guilt!

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I profoundly enjoy making recipes whose health aspects harmoniously coexist with indulgent characteristics, and my Fluffy and Healthy Almond Butter Collagen Muffins epitomize that. Not only are they constructed with 1 cup of almond flour and 1/4 cup of collagen peptides (ingredients that make for an incredibly healthful muffin), but they also burst with flavors that tantalize and excite the taste buds.

Muffins can often be loaded with sugar and unhealthy fats, but these aren’t. They’re also sweetened naturally with 1/3 cup honey or maple syrup; I opt for honey.

Ingredients

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Almond Flour:
Promoting heart health are healthy fats, fiber, and Vitamin E, which means the following food is good for your heart.

Collagen Peptides:
Skin elasticity and joint health see benefits from high protein content.

Almond Butter:
Delivers nourishing fats and proteins for the sustenance and satisfaction of energy needs.

Honey/Maple Syrup:
Sweeteners from nature that provide antioxidants and trace minerals.

Dark Chocolate Chips:
If desired, include antioxidants and a hint of sweetness.

Ingredient Quantities

1 cup almond flour

1/4 cup collagen peptides

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup almond butter

1/3 cup honey or maple syrup

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract

1/2 cup dark chocolate chips (optional)

Instructions

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1. Heat your oven to 350°F (175°C) and prepare a muffin tin. You can use paper liners or a light coat of cooking spray for the next step.

2. In a big bowl, mix the almond flour, collagen peptides, baking powder, baking soda, and salt. Stir until combined.

3. In another bowl, mix the eggs, almond butter, honey (or maple syrup), almond milk, and vanilla extract until smooth and creamy.

4. Add the wet ingredients to the dry ingredients and mix gently until everything is combined. Be cautious not to overmix.

5. If you are using dark chocolate chips, fold them into the batter, distributing them evenly throughout.

6. Fill each cup of the prepared muffin tin about three-quarters full with the batter.

7. Muffins should be baked in an oven that has been heated ahead of time to the required temperature for about 18-20 minutes, or until a toothpick poked into the center of one of the muffins comes out clean.

8. Take the muffins from the oven and allow them to cool in the tin for about 5 minutes.

9. Cool the muffins completely by transferring them to a wire rack.

10. Relish the muffins fresh from the oven or keep them in an airtight container at room temperature for a couple of days.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or mixing spoon
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire cooling rack

FAQ

Can I substitute almond flour with a different type of flour?Using coconut flour or oat flour is fine, but the texture and taste may be affected slightly. Remember to adjust the liquid ingredients accordingly.

What can I use instead of collagen peptides?You can use additional almond flour or a protein powder of your choice in place of collagen peptides without affecting the recipe.

Are these muffins suitable for a gluten-free diet?Of course! These muffins are a tremendous choice for gluten-free diets, owing to the fact that almond flour is very much naturally devoid of gluten.

How should I store the muffins after baking?An airtight container makes the best home for the muffins. Keep them at room temperature for up to three days or in the refrigerator for up to a week if you’re looking for muffin longevity.

Can I make these muffins vegan?To create a version of the recipe that is free of any animal products, substitute flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for the eggs and use dairy-free chocolate chips.

Can I omit the dark chocolate chips?Certainly! It is permissible to omit the chocolate chips or substitute them for nuts or dried fruit, for a flavor profile that is a bit different.

Is it possible to freeze these muffins?Indeed, they can be frozen. Each muffin should be wrapped closely in plastic wrap and then placed in a bag that is safe for the freezer. They will keep for about three months.

Substitutions and Variations

Almond flour: You can use coconut flour as a substitute, but you must use 1/3 cup instead of a full cup, as coconut flour is more absorbent than almond flour.
Collagen peptides: Protein powder serves as a suitable substitute, yielding an equivalent boost to protein levels. Adjust sweetness, if necessary, to account for taste preferences.
Honey or maple syrup: Use agave syrup or a liquid stevia for a lower-sugar option.
Almond milk: Substitute with any other plant milk, such as soy or oat milk.
The chips you use for baking can come from any type or size of chocolate. You can even use chocolate that you finely chop. My favorite size is the semi-sweet chocolate chip (60% cacao). They are not too sweet and not too dark, making them the most versatile chip for baking.

Pro Tips

1. Almond Butter Consistency: If your almond butter is too thick, gently warm it in the microwave or on the stovetop until it becomes runnier. This will make it easier to mix with other wet ingredients and create a smoother batter.

2. Room Temperature Ingredients: Make sure your eggs and almond milk are at room temperature before mixing. This helps create a more homogenous batter, leading to better texture and even baking.

3. Avoid Overmixing: When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to dense muffins due to the almond flour’s naturally rich texture.

4. Custom Sweetness: Adjust the sweetness level by substituting half of the honey or maple syrup with unsweetened applesauce for a less sweet muffin, or use extra dark chocolate chips to balance sweetness with a touch of bitterness.

5. Cooling Tip: Let the muffins cool in the tin for just 5 minutes, then transfer them to a wire rack. This prevents the bottoms from becoming soggy and helps achieve a nice, even texture throughout.

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Fluffy And Healthy Almond Butter Collagen Muffins Recipe

My favorite Fluffy And Healthy Almond Butter Collagen Muffins Recipe

Print Recipe

Equipment Needed:

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or mixing spoon
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire cooling rack

Ingredients:

1 cup almond flour

1/4 cup collagen peptides

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup almond butter

1/3 cup honey or maple syrup

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract

1/2 cup dark chocolate chips (optional)

Instructions:

1. Heat your oven to 350°F (175°C) and prepare a muffin tin. You can use paper liners or a light coat of cooking spray for the next step.

2. In a big bowl, mix the almond flour, collagen peptides, baking powder, baking soda, and salt. Stir until combined.

3. In another bowl, mix the eggs, almond butter, honey (or maple syrup), almond milk, and vanilla extract until smooth and creamy.

4. Add the wet ingredients to the dry ingredients and mix gently until everything is combined. Be cautious not to overmix.

5. If you are using dark chocolate chips, fold them into the batter, distributing them evenly throughout.

6. Fill each cup of the prepared muffin tin about three-quarters full with the batter.

7. Muffins should be baked in an oven that has been heated ahead of time to the required temperature for about 18-20 minutes, or until a toothpick poked into the center of one of the muffins comes out clean.

8. Take the muffins from the oven and allow them to cool in the tin for about 5 minutes.

9. Cool the muffins completely by transferring them to a wire rack.

10. Relish the muffins fresh from the oven or keep them in an airtight container at room temperature for a couple of days.