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Almond and Apple Spiced Muffins

Gluten-free and Dairy-free. Contains nuts and eggs.

Low in sugar, and carbs. High in protein, Omegas, and deliciousness! 

Prep Time: 10 minutes 

Wait Time: 30 minutes
Cook Time: 18 minutes
Difficulty: Easy

INGREDIENTS
[Part one; to be mixed and put into fridge]
1 cup almond flour
1 cup tahini

2 tbsp ground flax 

1 scoop collagen peptides (I have only used bovine, but marine can be used)

1/2 cup to 1 cup of chocolate chips (however chocolatey you want them to be!)
1/4 cup maple syrup

 

[Part two; to be added to the mixture after fridge time]

2 eggs
1 tsp baking soda

1 tsp salt

INSTRUCTIONS

  • In a bowl, mix together the almond flour, tahini, ground flax, maple syrup, collagen peptides, and chocolate chips

  • The dough should be thick and not stick to your spoon. If it's still sticky then add a little bit more almond flour.

  • Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. (Minimum, you can also do this in the morning to bake in the afternoon)

  • While the dough is chilling, preheat the oven to 300 F.

  • Line a baking sheet with parchment paper.

  • Remove bowl from the refrigerator, and add the eggs, salt, and baking soda

  • Mix together until blended fully.

  • Using a 2 tbsp cookie scoop or spoon, form 20 cookies

  • Bake for 18 minutes

  • Remove from the oven and let the cookies settle before eating

  • ENJOY!

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