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Collagen boosting orange almond muffins with strawberry chia jam

My tired face and snack snackity needs at the moment make these scrumptious Orange and Almond Muffins boosted with collagen the ultimate snack/breakfast recipe go to. They’re rich in essential fats from almonds, plus plenty of protein from eggs and enriched with @healthycareau Beauty Collagen Powder which contains high quality, active ingredients Verisol Bioactive Collagen Peptides, Grape Seed, Blood Orange & Vitamin C, to support skin health, elasticity and collagen formation from within. Because I know you’re looking at these (and the juicy Strawberry Chia Jam to go with them) thinking “gimme some of that goodness!” I’ve popped the recipe below.

(Always read the label. Follow the directions for use. Dietary supplements should not replace a balanced diet)

*This is a partnered post with Healthy Care Vitamins.

 

 

COLLAGEN BOOSTING ORANGE ALMOND MUFFINS WITH STRAWBERRY CHIA JAM

Gluten free : Dairy Free

Makes 9 muffins + 1 cup jam

Muffins:

4 free range eggs

3 tablespoons (60ml) extra virgin olive oil

1/3 cup (85ml) maple syrup

2 teaspoons finely grated orange zest

3 tablespoons HEALTHY CARE COLLAGEN POWDER

1 teaspoon ground cinnamon

1 teaspoon baking powder (gluten free)

pinch sea salt

2 cups (250g) almond meal

Strawberry chia jam:

1 cup fresh or frozen + defrosted strawberries

1 teaspoon vanilla extract

1-2 tablespoons chia seeds

MAKE THE JAM: Place strawberries, orange zest and vanilla in a small saucepan on medium heat. As the strawberries warm, use a fork and mash them around the saucepan to break them up and release juices, mash them to a consistency you would like to eat them as a jam. Remove from heat and add chia seeds  – if using fresh strawberries add 1 – 1.5 tablespoons if using frozen and defrosted strawberries use 2 tablespoons. Mix together and set aside to cool, set and become a healthier take on jam.

MAKE THE MUFFINS: Heat oven to 175C and grease or line 9x 1/2 cup muffin tin with oil or patty cake wrappers. In a large mixing bowl whisk together eggs, oil, maple and zest. Add HEALTHY CARE COLLAGEN POWDER, cinnamon, baking powder, salt and almond meal and mix with a wooden spoon. Divide between the 9 muffin cases and place in oven to bake for 16-18 minutes (check the top of the muffin springs back when gently touched). Cool in tin for 15 minutes then transfer to a wire rack. Slice and top with chia jam for a delicious collagen boosting breakfast or snack!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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