Coconut and Collagen Breakfast Muffins

High in protein, and guaranteed to leave you feeling satisfied. These healthy, dairy-free muffins are crumbly and light thanks to a few carefully considered ingredients. Combining apple cider vinegar with kefir ensures that they'll be a little fluffier than most flourless muffins, but nonetheless, be careful not to over-mix the batter.

 

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 6 muffins

 

You'll need:

3/4 cup Organic Quick Oats

1/4 cup Organic Coconut Flour

2 tbsp Organic Coconut Sugar

3 tbsp Peptipro Collagen

1/2 tspn Bi-Carb Soda

1 tspn Baking Powder

1 Egg

1/4 Flaxseed Flakes

1 tspn Salt

1 tbsp Black Chia Seeds

1/2 Coconut Kefir

1 tbsp Organic Apple Cider

2 tbsn MCT Oil

1 tspn Vanilla Extract

 

Instructions:

1. Preheat your oven to 180C. Line a muffin tray with muffin cases.

2. Add the apple cider vinegar to the coconut kefir & set aside.

3. Combine all the dry ingredients in a bowl (oats, coconut flour, coconut sugar, Peptipro, bicarb soda, baking powder, chia seeds, flaxseed flakes and salt.)

4. Add the wet ingredients (coconut kefir, apple cider, egg, vanilla extract & MCT Oil) into the dry ingredients & mix until combined. NOTE: Avoid overmixing the batter to keep your muffins fluffier.

5. Divide the batter evenly across the muffin tray and sprinkle extra flaxseed flakes and chia seeds on top.

6. Bake for 15-20 minutes or until golden. Remove from oven,transfer to a wire rack and allow to cool.