Almond Poppyseed Protein Muffins

Almond Poppyseed Protein Muffins

Have you ever had almond poppyseed muffins? They’re so uniquely delicious! These Almond Poppyseed Protein Muffins get their protein from LIV Body’s flavorless marine collagen - the perfect protein for baking. It adds tenderness and health benefits without competing with the flavors of the muffin ingredients. Multiply this recipe by 1.5 for a dozen muffins, or divide in half to test it out first!



  • 1 1/2 cup (180g) gluten free baking flour
  • 80g LIV Body flavorless marine collagen
  • 3/4 cup sugar-free sweetener (I used one that measures like sugar)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large whole eggs (or 1/4 cup ground flax + 1/2 cup water)
  • 1/2 cup plain Greek yogurt (can use dairy-free)
  • 3 tbsp. unsweetened applesauce
  • 2 tbsp. avocado oil (or melted butter)
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 1/4 cup sliced almonds
  • 1 tbsp. poppyseeds



- Preheat your oven to 375 degrees F.

- Whisk together dry ingredients (through salt in a large mixing bowl).

- Add wet ingredients (through extracts) and mix just until no dry clumps remains.

- Stir in almonds and poppyseeds.

- Line 8 wells of a muffin pan with paper, foil, or silicone liners. Spray insides with cooking spray for easier removal.

- Divide muffin batter between wells, filling almost all the way to the top.

- Bake for 20-25 minutes in preheated oven or until edges are golden brown.

- Let cool slightly then enjoy! Leftovers will keep in an airtight container in the fridge at least a week. Reheat in the microwave for 15 seconds.


Calories (per muffin): 205kcal, Fat: 7.1g, Sat fat: 1.0g, Carbs: 21g, Fiber: 2g, Sugar: 1g, Protein: 15g, Sodium: 187mg

Recipe by Sarah Wilkins

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