RECIPES AND TIPS FOR WELLNESS + SUSTAINABILITY

 

 

 

 

 

 

 

 

 

 

 

COLLAGEN LEMON BERRY BLENDER MUFFINS RECIPE (Vegan + Gluten Free)

COLLAGEN LEMON BERRY BLENDER MUFFINS RECIPE (Vegan + Gluten Free)

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Collagen Lemon Berry Blender Muffins Recipe

Servings: 12   |  Ready in 50 minutes

INGREDIENTS

Dry:

Wet:

  • 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

Add later:

  • 1 cup fresh blueberries

  • 1/2 cup fresh raspberries

 

INSTRUCTIONS

  1. Preheat oven to 425 degrees. Grease a muffin pan with coconut oil.

  2. 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.

  3. Add in the wet ingredients (except the berries) and stir to combine. Then blend.

  4. Fold in the berries into your batter.

  5. 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.

  6. Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container

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