If you haven't noticed by now, one of my favorite things to do is take a recipe reverse engineer it, and prepare it in a way that it works for my gut health issues. Most of my recipes are developed + tested (and tested again) from sugar-full, gluten-laden, "belly bomb" recipes as I affectionately call them, and transformed into paleo, gluten free, low FODMAP, and plant forward recipes. There's a lot of learning and unlearning to be done when developing these types of recipes. Gluten and grain free ingredients simply don't behave the same as traditional flours do, so there has been a lot of trial and error over the years but I'm happily in a place now where I have a good understanding of how the "alternative" ingredients work together, so I can pretty easily develop - and nail - recipes nowadays.
Naturally, now that I understand how they work, I have to push the envelope even further. Most people might be psyched that they've developed a recipe that not only works but also tastes amazing, and simply stop there. Well, friends, I ain't most people! I took my favorite paleo muffin recipe and kicked it up about 10 notches using Vital Proteins Blueberry Moon Milk Collagen Latte mix (say that 3x fast!). When I first received this product I made Moon Milk, as you do, according to the instructions. While it was incredibly delicious and a super chill way to end a busy day, I wanted to do something more with it. Though some of its main ingredients are Magnesium, GABA, and melatonin - supplements that are said to help aid in a more restful night's sleep - I figured adding it to a muffin recipe wouldn't be such a bad idea. If it magically made me super sleepy, well then I have a healthy new dessert available. Worst case, I'll start my mornings off suuuuuper chill (which, hello, who doesn't want a super chill morning?!)
Now, I can't say that I necessarily noticed much in the realm of sleepiness from these muffins (the actual Moon Milk Latte preparation though was very relaxing!) I CAN say that the addition of this blueberry collagen powder to my paleo, low FODMAP, and refined sugar free muffin recipe WAS amazing! I added it into the muffin batter and also went for the extra WOW factor with a crumble topping that was out of this world delicious!
Not only was this recipe super fun to develop, but it got the most enthusiastic response from my husband, the official recipe approver around here. This man WILL eat anything, but he is not afraid to tell you how he feels about it, so I always know when I have a hit on my hands and baby this one's a HIT! I also had a blast photographing these. I received some new props in the mail over the past few days and was super excited to take them for a test drive. I'm even trying out some new photography styles while I continue my Foodtography School courses, which have hands down been the best investment I've made in myself in a long time!
Alright, enough of my rambling. Without further ado, I present to you Paleo Low FODMAP Refined Sugar Free Blueberry Collagen Muffins! It's a mouthful, but I promise it's a delicious one!
For the Muffins
2 cups paleo flour (or straight up almond flour works too)
1/2 cup coconut flour
1/4 cup Vital Proteins Blueberry Moon Milk Collagen
1/2 cup erythritol sweetener
1 1/2 tsp baking soda
1/4 tsp sea salt
5 medium eggs
1/3 cup coconut oil, melted
1/2 cup non-dairy milk (I used oat, but almond works too if you're trying to keep low carb)
1 tsp vanilla extract
1 tbsp lemon juice
1 cup blueberries
For the Crumb Topping
2 tbsp tapioca flour (almond flour also works)
1 tbsp coconut oil, melted slightly
1 tsp cinnamon
Pre-heat oven to 350 and line muffin tin with silicone muffin liners or parchment paper
In a large bowl, whisk together flours, collagen powder, erythritol, baking soda + salt well so no lumps are visible.
Create a well in the center of the dry ingredients + add eggs, non-dairy milk, vanilla, lemon juice, and melted coconut oil (last so it does not harden).
Whisk vigorously in the center well you created before folding into dry mixture.
Continue to fold in until all ingredients are combined, then fold in blueberries.
In a separate bowl, whisk together crumb topping.
Add muffin ingredients to tin, top with additional blueberries if you'd like, and finish off with crumb topping.
Bake for 20-25 minutes or until tops are golden + toothpick comes out clean.
P.S. Which image is your favorite?! The light, bright, and blue image above, or this dark and moody version below?! Leave your feedback for the recipe and photos in the comments section!