Chocolate Chip Collagen Muffin
by Sara Jester | Barbell Kitchen
1 Dairy-free Greek Yogurt
1/2 cup coconut sugar
1 teaspoon vanilla extract
2/3 cup cassava flour
1/4 cup tapioca flour
4 scoops BUBS collagen peptides
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dairy-free chocolate chips
Before you start, warm your oven to 350°. Fill a muffin tin with liners (and give them a gentle spray on non-stick spray since the batter will be sticky).
In one bowl, mix the eggs, yogurt and sugar with vanilla. In a separate bowl, combine the flours with the remainder of ingredients, leaving the chips out.
Combine both mixtures and mix until smooth. Fold in chocolate chips.
Pour evenly into muffin cups and bake for 20 mins.
Store in an air-tight container or refrigerator past a day (if they last that long).
Be sure to microwave/reheat the leftover muffins so they are just as delicious!