Fluffy Almond Butter Collagen Muffins
Give your breakfast a healthy makeover with these almond butter collagen muffins. Fluffy, flavorful, and packed with protein!
Servings: 12 muffins
Calories: 240kcal
Equipment
- 1 kitchen scale optional
- 1 Muffin tin
- 1 whisk
- 1 spatula
- 1 large mixing bowl
- measuring spoons and cups
Ingredients
- 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
Instructions
- 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. Meanwhile, preheat the oven to 375º and grease a muffin tin.
- Divide the muffin batter across the muffin tin evenly, filling ¾ of the way for each muffin. Place in the oven to bake for 22-23 minutes.
- Let the muffins cool for 5-10 minutes before removing from the tin.
Nutrition
Calories: 240kcal | Carbohydrates: 16g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 101mg | Potassium: 107mg | Fiber: 3g | Sugar: 11g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
