*recipe by Rachel Mansfield with minor tweaks*
INGREDIENTS
- 1 cup unsweetened organic applesauce (or sub same amount mashed banana)
- 1 egg
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/3 cup liquid coconut oil
- 2 cups gluten-free oat flour (I grounded oats in the Vitamix)
- 1/2 cup sugar
- 4 teaspoons baking powder
- 4 tablespoons Vital Proteins Collagen Peptides (I used the vanilla creamer)
- 1/2 teaspoon cinnamon
- 3/4 cup organic blueberries
DIRECTIONS
- Preheat oven to 400 degrees and line a muffin tray with liners
- In a large bowl, mix together the applesauce, egg, milk, vanilla extract
and coconut oil until well combined - Mix in the in flour, sugar, baking powder, collagen and cinnamon until smooth and batter is mixed well
- Fold in blueberries and fill each muffin liner with batter
- Bake in
oven for 5 minutes on 400 degrees then change the temperature to 375 degrees and bake for 20 minutes - Sprinkle the tops with salt & allow the muffins to cool
