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Blueberry High Protein Muffins (gluten free)

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I’ve made over 20 variations of these gluten free blueberry protein muffins and this perfected recipe is a knock-out every time! These Blueberry Protein Muffins with collagen protein are the perfect choice for a sweet, fluffy and deliciously light snack. Enjoy it in the mornings for a refreshing breakfast, or afternoons for that heart-warming snack, and you’ll want to make another batch right away. Our added collagen protein is key to making it a healthy alternative to those sugar-loaded breakfast muffins–it’ll keep you full longer while also aiding in digestive health. Research has shown collagen protein is even more satiating than other protein types. One clinical trial found collagen to be 40% more filling than the same quantity of whey, casein or soy. While packed with protein, these muffins are also a great source of antioxidants, thanks to those juicy blueberries. It’ll be hard to resist this fluffy and mouth-watering treat!

Further Food Nutritionist Commentary:

What a delicious blueberry muffin! The almond meal and oats give these muffins a unique and wonderful texture that will make you want to swap the all-purpose out in all your baked good recipes! And you can't forget the antioxidant burst you can get from these blueberries. The collagen in this recipe really makes these special. Collagen has many benefits, including: gut healing properties for those with IBS or other gut problems, joint strengthening to prevent injury and strengthens bones, and can even reduce wrinkles!

By Paige Geimer

Blueberry High Protein Muffins (gluten free)

  • Prep Time:10 minutes
  • Cook Time:25 minutes
  • Servings: 12

Ingredients

1/3 cup of brown sugar
1/2 cup oatmeal
1/2 cup almond flour
1 cup bob’s gluten free flour
1/4 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
4 heaping tablespoons (4 scoops) Further Food Collagen
4 overripe bananas
3 large eggs
1/2 cup melted butter
1 teaspoon vanilla
1 cup blueberries

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl mix oatmeal, flours, baking soda, baking powder, salt, and Further Food Collagen. Set aside.
3. In another bowl, mash bananas then whisk together sugar, butter, vanilla, and eggs.
4. Add wet ingredients to dry ingredients and mix until well combined (don’t over mix)!
5. Fold in blueberries to mixture.
6. Scoop mixture to muffin pans, making sure the blueberries are well distributed.
7. Bake for 20-25 mins until browned on top. Enjoy!

1. Preheat oven to 375 degrees. 2. In a large bowl mix oatmeal, flours, baking soda, baking powder, salt, and Further Food Collagen. Set aside. 3. In another bowl, mash bananas then whisk together sugar, butter, vanilla, and eggs. 4. Add wet ingredients to dry ingredients and mix until well combined (don’t over mix)! 5. Fold in blueberries to mixture. 6. Scoop mixture to muffin pans, making sure the blueberries are well distributed. 7. Bake for 20-25 mins until browned on top. Enjoy!

Nutrition Information

Per Serving: Calories: 275; Total Fat: 12g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 67 mg; Sodium: 227 mg; Potassium: 307 mg; Carbohydrate: 34 g; Fiber: 4 g; Sugar: 17 g; Protein: 25 g

Nutrition Bonus: Vit C: 13%; Calcium: 4%; Iron: 6%; Vit A: 7%

BE HEALTHY EVERY DAY WITH FURTHER FOOD COLLAGEN. LEARN MORE HERE.

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Lillian Zhao Administrator
I’m thrilled to welcome you to Further Food.
I started Further Food because I believe in the power of food - to nourish, to prevent disease. But... what happens when we get sick with a chronic illness? Or when someone we love gets diagnosed? How can food and diet changes help the healing process? Help better manage symptoms - naturally?
These were the questions I was struggling with when I started Further Food.
Last year, my father was diagnosed with diabetes II. We were shocked because my mother cooks very healthfully. But my dad sneaks in a lot of processed, unhealthy foods while he was on the road, which is much of the time.  Sound familiar?
Around the same time, one of my best friends was struggling with IBS and another was going through a bad Ulcerative Colitis flare. I wanted to help, but didn't know how. So I turned to the internet to do research. But what I found was scattered, disorganized, and often depressing.  I got sucked into these forums, but couldn't easily find the information I was looking for. And that's when I thought  - there must be a better way to help people discover how to use food to combat various aliments...in an easy-to-use, beautiful, and fun way!
And that's how Further Food was born. In my research, I have helped my dad change his diet. He is now 15 lbs lighter, has cut back on processed foods, and decreased his total daily carbs. The journey isn't over, but he's doing so much better! #winningdad. I've showed him Tiffany's inspiring story of how she reversed her diabetes and shared her "Phase I" meal plan with him.  My friend has changed her diet to dramatically to reduce her IBS symptoms, and I have recently introduced her to the FODMAP diet - one that I discovered from the contributors on Further Food!  With my urging, my other friend with Ulcerative Colitis, tried going gluten-free and found that his 'pain-level' dramatically reduced within a week of making the dietary changes!
These powerful experiences, along with the stories I hear daily from Further Food's Health Heroes, inspire me to keep going further.  I am so deeply honored to be spear-heading this important work of using crowd-sourced data to find food-based solutions for a variety of health conditions. I believe in the wisdom of your stories, the strength of our community, and in the power of celebrating food as we get healthy together.
Help us spread the word about what we're doing, because we're just getting started!
 
Bio: I have dedicated my career to building and funding mission driven companies, specifically in the health and wellness space. Further Food is the culmination of my experiences, and reflects my belief that companies should do well and do good. I am also a certified yoga teacher, and love to surf, run, tango, travel and cook. My BA is from Brown University and my MPP from Harvard University. 

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