Collagen Lemon Berry Blender Muffins Recipe
Servings: 12 | Ready in 50 minutes
2 1/2 cups oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cane sugar
1 – 2 Tbsp lemon zest
8 tbsp coconut oil
1/2 cup vegan buttermilk (made by mixing 1/2 cup of nut milk + 1 tbsp lemon juice and allow it to set and thicken)
1/2 cup almond yogurt
4 Tbsp fresh lemon juice
1 cup fresh blueberries
1/2 cup fresh raspberries
Preheat oven to 425 degrees. Grease a muffin pan with coconut oil.
In a blender, blend the oat flour with the rest of the dry ingredients. TIP: If you don’t have oat flour, first blend together quick rolled oats until finely ground and then blend in dry ingredients until well combined.
Add in the wet ingredients (except the berries) and stir to combine. Then blend.
Fold in the berries into your batter.
Pour batter into muffin pan filling to the top. Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 15-20 minutes longer until toothpick inserted into center comes out free of batter.
Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container