We created our Collagen Boosters to provide you convenient ways to get high quality protein and healthy fats into your daily life. Whether it is stirring a Collagen Booster into your coffee or tea or adding them to your smoothies, oatmeals, or soups, we are here to give you a satiating health boost while at home, on the road, and everywhere in-between. Telos Collagen Boosters work really well for baking as well.
My daughter is a creative genius in the kitchen, and she is relentless on creating healthy food for her family that is both nutritious and irresistible. She had been working on a grab and serve breakfast solution for her three children that would get protein and healthy fat in their system first thing in the morning. Our Collagen Booster's were the missing link and have become her secret ingredient to fueling their bodies and minds with no breakfast table whining or wasted food left behind.
My daughter is a creative genius in the kitchen, and she is relentless on creating healthy food for her family that is both nutritious and irresistible. She had been working on a grab and serve breakfast solution for her three children that would get protein and healthy fat in their system first thing in the morning. Our Collagen Booster's were the missing link and have become her secret ingredient to fueling their bodies and minds with no breakfast table whining or wasted food left behind.
Here is the recipe for her Gluten Free Coconut Milk Blueberry Muffins that have become a stable in her household and are Grandma approved. ;-)
INGREDIENTS
1/2 cup softened or melted salted butter
1/2 cup maple sugar or coconut sugar
2 eggs
2 tsp vanilla extract
2 cups Bob's Red Mill Gluten Free baking flour
2 tsp baking powder
3/4 cup New Barn Almond Milk
2 packets of Telos Vanilla Collagen Booster
2 cups Trader Joe's Wild blueberries
INSTRUCTIONS
- Preheat the oven to 375
- Cream the butter and sugar until light
- Add the eggs, beating well - Add vanilla
- Stir together the flour, baking powder and Telos Boosters, and add to the creamed mixture alternately with the milk
- Add blueberries (frozen or thawed) and mix into the batter
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter
- Bake at 375 degrees for about 20-25 minutes - keep checking with fork or toothpick
- Remove muffins from tin and cool
Store uncovered, or the muffins will be too moist the second day, if they last to tomorrow!
There are a couple brands that make these so good and are Telos approved.
- Bob's Redmill Gluten Free Baking Flour: We aren’t gluten-free more gluten-less, and this flour is pure magic.
- Trader Joe's Wild Blueberries - These small sweet morsels make these muffins delectable. They are the perfect size, and taste and nutrition is maximized with wild blueberries.
- New Barn Almond Milk - Sorry folks, there isn’t a better almond milk out there, and we are huge fans. No additives, organic pure almond milk heaven.
