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Tag Archives: collagen

Almond Butter Cookies with Collagen and Browned Butter Chocolate Chunks

I have a very interesting relationship with cookies. Granted, they can be super delicious, satisfying, and a perfect treat around this time of year with the holidays. On the other hand, they can be very sugary and over-powering. I tried to play with the ingredients that I had in my pantry, and referred back to my first cookie recipe for “chocolate chip health cookies,” which essentially was the base of this one, except I added collagen powder and almond butter.

The holiday season always makes me want to bake, and I just recently found my grandmother’s recipe box which is FILLED with seasonal cookies. She was an incredible baker. These cookies remind me of standing in her kitchen with my mom and aunt (who’s probably reading this… hi grantie!), rolling up cream cheese rugelach, and making scotch cookies while listening to stories and running through the list of who’s receiving cookie packages this year. I’ll have to dabble in her recipe box sooner than later.

What I love about the way these cookies turned out is that they have a very short crumble and texture to them, which is resemblant of a biscotti, so clearly they are the PERFECT accompaniment for a hot cup of coffee on a lazy sunday morning. Adding a small chunk of Alter Eco browned butter chocolate (you can find this product on Thrive Market – linked here) adds a bitter sweet (haha, I made a funny..) bite that balances out the crispness of the crust on the cookie. I also used some of my favorite dairy products from Organic Valley, which is unsalted pastured butter and eggs, two staples in my house.

Here’s the rundown of what you’ll need, and a quick breakdown of the steps:

  • 1 stick Organic Valley unsalted butter
  • 2 large Organic Valley eggs
  • 1/2 cup organic Cane Sugar
  • 1/4 cup light brown sugar
  • 2 tbsp Barney Butter almond butter, softened at room temperature
  • 2 cups Thrive Market Non-GMO Cassava Flour
  • 2 tbsp collagen powder – I use Vital Proteins
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bar Alter Eco Browned Butter chocolate, broken into small chunks.

Preheat the oven to 375*. In a large bowl, whisk together the dry ingredients (flour, salt, baking soda, collagen powder). In a separate bowl, combine the butter with both brown sugar and cane sugar until creamy (may take a few minutes – around 4-5m). Add in eggs and almond butter. Whisk until combined.

Pour the wet batter into the dry ingredients and mix (whether with a spatula, whisk, or electric hand mixer) until fully combined and it forms a sticky batter. Roll into small cookie balls and place onto a pre-greased sheet pan. Batter should yield approximately 20 cookies. Place a small chunk in the center of the cookie and press down lightly. Bake for 20 minutes and let sit to cool, don’t worry if the cookies are a little soft, they will firm up as they cool.

These are a perfect addition to breakfast, a dessert for lunch, or simply by its own. NOMaste 🙂

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Almond Butter Collagen Muffins

Fall is in the air, everywhere you look around! (admit that you legit sang that song in your head as you read it…) It’s definitely crisper outside and as the seasons change and the leaves fall, my taste buds turn to all things apple and cinnamon and almond butter. Yep, you heard that right: ALMOND BUTTER. I have a very slight sensitivity to peanut butter and so I have to have PB in very small doses, however, bring on all the almond butter.

I went through several different brands, and finally fell in love with Barney Butter. Sure, there’s a little sugar in it, and it’s made with sustainable palm oil, and for me this is fine, as I don’t have globs of it at a time (although I really could if I didn’t control myself). I buy my Barney Butter on Thrive Market, an online grocer that takes out the middle-person and sells all their products at 30-50% off. Plus, you get free shipping if you purchase $49 worth of products. I SWEAR by Thrive Market, and have been a member since 2016. *click the banner on the right if you are interested in trying!*

With this particular muffin recipe, I decided to use just one large banana, two eggs, a small amount of sugar, and a scoop of Vital Proteins collagen powder. I am halfway through my pregnancy and am really trying hard to stay as healthy and active as I can (except for the occasional pizza and grilled cheese), so by adding a little extra collagen it gives me a boost with bone development and quality protein.

Here’s what you’ll need to make these babies (no pun on my actual bun in the oven…) **this recipe has been updated as of February 19th – with 4 weeks of pregnancy to go, these muffins will be made in batches to freeze and defrost as I am nursing**

  • 1 large ripe banana
  • 1/2 cup whole milk
  • 1/2 cup coconut sugar
    • Coconut sugar is low on the glycemic index and is a great substitute for brown sugar and regular cane sugar. It is almost a 1:1 replacement.
  • 2 large eggs
  • 4 tbsp almond butter (trust me, you’ll be able to taste the almond butter with this amount – otherwise it’s not as noticeable)
  • 1 1/4 cup flour
    • I prefer to bake with Bob’s Red Mill 1:1 Gluten Free Baking Flour.
  • 1 scoop collagen powder (I use Vital Proteins)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt

Begin with adding the wet ingredients into a bowl (banana, coconut sugar, milk, eggs, almond butter). Whisk using a hand whisk or a hand blender (I use the KitchenAid hand blender and it works magic).

In the same bowl, add the dry ingredients (flour, salt, baking soda, and collagen powder). Whisk together until just combined and let sit for 20 minutes. Letting the batter sit (as I’ve come to learn helps the mechanics of the ingredients meld together and the batter set). Preheat the oven as the batter sits.

Bake at 375° for 20-23 minutes. Serve with some grass fed butter, more nut butter, or even some hazelnut spread – NOMaste 🙂

Power Banana Walnut Muffins

*UPDATE: I tried them again and added in 1/4 cup avocado oil, 1 tbsp maple syrup, and swapped cane sugar for coconut sugar and they came out insanely moist and delicious!!

*Am I the only one who has one option when it comes to using old, over ripe bananas? I always think about making banana bread, but for some reason it never comes out right (I have said I am not the best baker…). I decided to bake, with no recipe, and bake from the heart. Let me say, I saw the broadway show, Waitress, and was inspired by the songs to bake today, as well as I had time to kill and figured why not? If they’re awful, I can always try again! Thankfully, these not only came out good, but were VERY tasty and so easy! My husband even loved them! *WIN*

I know the basics of a baking recipe include sugar, flour, and depends on the fat added, if any. I decided to skip the butter or oil and go with sugar, flour, eggs, ripe banana, walnuts, baking soda (which helps the muffins rise), vanilla extract, collagen power, and a pinch of kosher salt. The reason I am calling these POWER muffins is because they’re made with healthy alternatives such as organic cane sugar (Not very alternative but I wanted to get rid of the sugar I had, don’t judge me) and cassava flour. I also included a scoop of collagen power. The benefits of collagen is profound: helps with joints and muscles, hair growth, skin, and nails. It also helps with aging. YUP.

I started by adding sugar, 2 cracked eggs, and vanilla extract to a medium sized bowl and whisked. Then, I peeled and diced the bananas and whisked them into the wet mixture. In a separate bowl, I added the dry ingredients: flour, collagen powder, salt, and baking soda. The trick to getting these muffins very airy but moist is to whisk the egg/banana mixture until the batter becomes foamy/bubbly. The bubbles will help expand the muffins and hold moisture, causing the natural layers of the muffin and “bounce” to them. Add the wet into the dry mixture and whisk to blend. Throw in a handful of chopped walnuts and scoop into a pre-greased muffin tin.

Bake at 425 degrees for 11 minutes. I was aiming for 12 minutes, but at around 11 minutes I started to smell them and saw they were golden brown. I cannot wait to hear how you liked these ones, they’re definitely going to be made (and tweaked with) again! NOMaste 🙂

Power Banana Walnut Muffins

Course Breakfast, Snack
Cuisine American, Healthy, muffins
Keyword banana, collagen, healthy, muffins, paleo, walnut
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 muffins
Author nomastehungry

Ingredients

  • 3 Bananas very ripe
  • 2 large Eggs
  • 1/2 cup Cane sugar organic
  • 1 tbsp Vanilla extract
  • 3/4 cup Cassava flour
  • 1 scoop Collagen powder
  • 1 tsp Baking soda
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 425 degrees.  Pre-grease a standard muffin tin. Set aside

  2. In a medium bowl, crack two eggs and add the 1/2 cup sugar.  Mix together with a hand mixer or a whisk.  Add in the ripe bananas and vanilla extract.  Whisk until mixture forms small air bubbles and looks a little “foamy.”
  3. In a large bowl, add the flour, baking soda, collagen powder, and salt.  Mix together.

  4. Pour the wet ingredients to the dry and whisk to combine all ingredients.  Add in chopped walnuts and whisk again.

  5. With a tablespoon, scoop and pour batter into each muffin cup, fill with batter halfway to allow room to rise.  Bake for 10 minutes or until you can smell the muffins.  Let cool for two minutes.