Lemon Poppyseed Collagen Muffins

Put a little pep in your step with a zing of lemon!

These muffins are making it on to my meal plan every week right now. They're fluffy, gluten-free, and packed with protein in the form of collagen, an easy to digest protein that helps to improve gut health. Plus, they are low in fat, and offer a great macro count: 21C/3F/10P!

LEMON POPPYSEED MUFFINS Prep Time: 15 min

Total Time: 30 min

Makes 12 muffins

INGREDIENTS 2 1/4 cup gluten-free oat flour (I used Bob's Red Mills GF Oats and made my own flour in my Vitamix) 4 scoops collagen (I used Vital Proteins) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 eggs 1/3 cup maple syrup 1/3 cup unsweetened applesauce 1/4 cup fresh lemon juice 1 tsp pure vanilla extract 3/4 cup plain Greek yogurt (I used Liberte 2%) Zest from 1 lemon 1 1/2 tbsp poppyseeds

DIRECTIONS

1. Preheat oven to 350F. Spray a muffin tin with coconut oil spray and set aside.

2. In a medium bowl, mix together oat flour, collagen, baking powder, baking soda, and salt.

3. In a large bowl, whisk together eggs, maple syrup, applesauce, lemon juice, and vanilla. Add yogurt and whisk until smooth.

4. In three equal parts, add dry ingredients to wet ingredients and stir until no clumps remain. Mix in zest and poppyseeds.

5. Fill prepared muffin tin. Bake in center of oven until a toothpick inserted in center of muffin comes out clean, about 15 minutes.