*this blog post and recipe is sponsored by Ancient Nutrition. There are links in this post that are affiliate links which I may receive a small commission, with no extra cost to you!*
I just cannot get enough of these almond butter collagen muffins. They are packed with delicious almond butter flavor, and also loaded with healthy collagen powder featuring Ancient Nutrition's Multi Collagen Protein Powder. Consider these your new favorite breakfast treat.
These muffins are one of my favorite recipes to have all year long, especially when they're high in protein, taste fabulous, and are great for an anytime snack.
What is collagen powder?
Collagen powder is a form of protein powder that supports joints, skin, nails, and overall quality of your gut. A Multi Collagen Protein powder such as Ancient Nutrition, has multiple forms of collagen! I love adding collagen to my recipes, especially breakfast recipes to get added nutrients in my morning meal. More benefits include:
- Healthy hair growth and thickness
- Sourced from grass-fed and pasture-raised sources.
- Offers 100% of your daily vitamin C.
You can read more about Ancient Nutrition's Multi Collagen Protein Powder here, and buy to make this recipe! *affiliate link*
What are the ingredients for this recipe?
Making these muffins requires very standard ingredients such as eggs and milk, but we use a paleo-flour baking blend by Bob's Red Mill as the flour, and add in some collagen protein powder to really give these muffins a healthy boost.
- Paleo Baking Flour - Bob's Red Mill makes a great grain-free baking flour that I love using in my recipes.
- Baking Powder
- Baking Soda
- Multi Collagen Protein Powder - we only use just one scoop!
- Milk - if you want to swap for almond milk you can do so here!
- Almond Butter
- Cane Sugar
- Vanilla extract
- Banana - we really only need one large smashed banana for this recipe.
See the recipe card below for specific information about quantities.
How do I make this recipe?
Muffins come together very quickly, with a short rest time to allow the ingredients to marry in the mixing bowl, you'll be eating them in no time.
In a large mixing bowl, mash the banana with a fork, then crack in the eggs and whisk to combine. To the same bowl, add in the oil, sugar, milk, vanilla extract, almond butter, then whisk until all of the ingredients are combined.
Pour the flour, baking soda, collagen powder, and baking powder into the wet ingredients. Using a spatula, gently fold the ingredients together until the flour is fully incorporated, then stop. Let the batter rest for 15 minutes.
Meanwhile, preheat the oven to 375º. Once the batter is done resting, divide the muffin batter across a muffin time, then bake for 22 minutes.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Substitutions
If you're looking to make this recipe for family or friends that have specific dietary needs to preferences with food, here are some of the recommendations I would suggest:
- Flour - instead of the paleo flour, you can simply use an almond flour or an all purpose flour.
- Milk - use dairy free milk like oat or almond instead of regular milk.
- Sugar - swap the cane sugar for coconut sugar.
Here are some fun ideas to consider when making these muffins!
- Chocolate - add some chocolate chips to the batter to give the muffins added flavor. Who doesn't love chocolate chip muffins?
- Mini - if you have a mini muffin tin, making these bite size is always a good idea!
- Frosting - drizzle nutella or your favorite frosting on top of the muffins for added pizzazz.
Kitchen Equipment and Tools
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other common kitchen tools include:
- Muffin tin and liners
- Cookie scoop
- Measuring spoons and cups
- Mixing bowls
How do I store these muffins? Can I freeze them?
You can store these on the counter for up to 3 days in a tightly sealed container.
If you're not eating them right away, you can freeze them! I made a double batch when I was pregnant with my son and defrosted them within 30 minutes on the counter while I fed him during the early morning hours. The BEST idea I ever had.
Add a pinch of coarse demerara sugar on top of the muffins before they bake to give an added texture on top!
Hungry for More?
Looking for other recipes like this? Try these:
Fluffy and Healthy Almond Butter Collagen Muffins
- 1 kitchen scale optional
- 1 Muffin tin
- 1 whisk
- 1 spatula
- 1 large mixing bowl
- measuring spoons and cups
- 1 large ripe banana
- 100 grams cane sugar ½ cup
- 2 large eggs room temperature
- 4 fl oz milk ½ cup
- 3 tablespoon almond butter
- 1 tablespoon vanilla extract
- ¼ cup avocado oil
- 216 grams paleo baking flour approximately 1 ½ cups
- 1 scoop Ancient Nutrition Multi Collagen Protein Powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- In a large mixing bowl, mash the banana with a fork, then crack in the eggs and whisk to combine.1 large ripe banana, 2 large eggs
- To the same bowl, add in the oil, sugar, milk, vanilla extract, almond butter, then whisk until all of the ingredients are combined.100 grams cane sugar, 4 fl oz milk, ¼ cup avocado oil, 1 tablespoon vanilla extract
- Pour the flour, baking soda, collagen powder, and baking powder into the wet ingredients.216 grams paleo baking flour, 1 teaspoon baking powder, ½ teaspoon baking soda
- Using a spatula, gently fold the ingredients together until the flour is fully incorporated, then stop.
- Let the batter rest for 15 minutes.