Breakfasts
Banana Chocolate Chip Collagen Muffins

Banana Chocolate Chip Collagen Muffins

You’re probably wondering: “Wait, didn’t she already post a banana chocolate chip muffin before?” Yes, you are not going crazy, I did in fact post a recipe similar to this one, but this particular recipe has a few swaps and adjustments to the original recipe, with an added scoop of collagen peptides. I’ll admit, I wasn’t impressed with this recipe when I first baked the muffins yesterday. I forgot to chop the chocolate gems that I baked with, and I also forgot to coat them in flour which helps them not sink to the bottom so all the chocolate fell did exactly that. Nevertheless, the texture and flavor is spot on, and having the chocolate at the bottom is not the end of the world, especially when these muffins taste as good as they do anyway.

In this batch of muffins, I opted to use my Hu Kitchen dark chocolate baking gems. If you have not heard of them, you are missing out. They used to have a brick-and-mortar restaurant in Manhattan, but sadly they closed it down. Their chocolate covered almonds, and their pizza flavored crackers are AMAZING. Hu focuses predominantly on a paleo-friendly lifestyle, but everything they make is used with the utmost quality of ingredients, and you can find them on Thrive Market, or head right to their site! I also have to say how much I love Vital Proteins collagen peptides. I always use it in my coffee and baked goods, and so this version uses one scoop of the peptides to add more nutrients to this batch, so essentially it’s a perfect breakfast treat.

Here’s what you’ll need:

  • 1 1/2 bananas smashed
  • 2 eggs
  • 3/4 cup coconut sugar
  • 1/2 cup avocado oil
  • 1/3 cup maple syrup
  • 2 cups Bob’s Red Mill gluten free AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 scoop collagen peptides
  • 1 cup Hu chocolate gems, chopped and coated in flour

Preheat the oven to 350* and grease a muffin tin. Add the wet ingredients to a bowl and whisk until ingredients are incorporated. In another bowl, add the dry ingredients and whisk to blend the flour, peptides, baking soda, and baking powder together. Chop the chocolate gems and throw them into a tablespoon of flour – this way the chocolate does not float to the bottom. Add the flour to the wet mixture and whisk to incorporate the flour. Pour in the chocolate and fold in with a spatula. Using a large scoop or a ladle, divide the batter into the muffin tin and bake for 26-28 minutes. These are delicious for breakfast with a hot cup of coffee, or a snack any time of day!

Banana Chocolate Chip COLLAGEN Muffins

Banana chocolate chip muffins, version 2.0! These delicious muffins are perfect for breakfast, with less sugar, and a scoop of collagen peptides for an added nutritional benefit.

Course Breakfast, Dessert, Snack
Cuisine muffins
Keyword banana, breakfast, chocolate, collagen, gluten free, muffins, paleo
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 bananas smashed
  • 2 eggs
  • 3/4 cup coconut sugar
  • 1/2 cup avocado oil
  • 1/3 cup maple syrup
  • 2 cups Bobs Red Mill all purpose gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 scoop collagen peptides
  • 1 cup chopped Hu chocolate gems coated in flour

Instructions

  1. Preheat the oven to 350* and grease a muffin tin.

  2. Add the wet ingredients to a bowl and whisk until all the ingredients are incorporated.

  3. In another bowl, add the dry ingredients and whisk to blend the flour, peptides, baking soda, and baking powder together.

  4. Chop up the cup of the chocolate gems and throw them into a tablespoon of flour, this way the chocolate does not float directly to the bottom of the muffins.

  5. Add the flour to the wet mixture and whisk to incorporate the flour. Pour in the chocolate and fold in with a spatula.

  6. Using a large scoop or a ladle, divide the batter into the muffin tin and bake for 26-28 minutes.

Leave a Reply

%d bloggers like this: