Banana Collagen Muffins

Prep time: 10 minutes
Bake time: 20 minutes
Makes 12 muffins

These banana collagen muffins are the first recipe of fall around here, and I couldn’t be more excited to share them with you. They’re soft, sweet, have the perfect rise, and come with that nostalgic banana bread vibe — but with a little collagen boost. Think: the kind of muffin you want to curl up with alongside a warm cup of coffee and a good book.

I’ll be honest: my oven and I have been on a bit of a break this summer — I blame it on hiking boots, campfires, and cardboard moving boxes. But as the seasons start to shift (commemorated by crisp mornings and no more sun at 6am) I’m finally feeling pulled back into the kitchen. I have missed it dearly, but, I wanted to ease into it. No crazy cruffins or sourdough puff pastries, rather, an easy, utterly delicious, banana muffin.

why you’ll love them:

These muffins truly do check all the boxes: simple ingredients, just the right amount of sweetness, and a little extra support from the collagen. They’re the kind of bake you can whip up on a Sunday afternoon, stash for the week ahead, or enjoy warm out of the oven.

Collagen boost → Beyond giving these muffins a soft, springy texture, collagen is the best friend for your skin, hair, nails, and joints. It also plays a role in gut integrity (think: soothing the lining & supporting digestion) and can help keep hormones in check by reducing inflammation and supporting healthy tissue repair. A simple way to sneak in an everyday boost without sipping another supplement drink.

Blood sugar support → Bananas bring natural sweetness, but pairing them with protein and collagen helps further buffer any blood sugar spikes. Aka… you’ll stay satisfied longer and help your body avoid mid-day crashes.

Freezer-friendly → Make a batch, stash some away, & thank yourself later when you need a quick grab-and-go snack.

tips for a beautiful rise

If you’re like me and have landed an award for the world’s flattest muffin, let me share with you how I finally ended up with beautifully risen muffins. After making batch after batch of flatttttt muffins (delicious, but no oompf), I went on a long quest to get a little more rise out of these guys. Five batches later, I certainly learned a few things. And yes, I ended with beautifully risen muffins.

Here are my tips:

1. Increase the baking powder: I took these to 1 Tbsp of baking powder and omitted the baking soda, it did wonders! When using both, you don’t want baking soda to overpower baking powder. Finding the right ratio is probably one of the hardest parts about baking, and certainly held me up here. I tossed the soda and increased the powder – this was a huge help.
2. Increase your oven temp: This is probably my number one tip. I discovered 350°F was way too low. Baking powder needs a higher temperature to really give something its full lift. Baking the muffins at 425°F for 5 minutes, then turning the temperature down for the remaining bake, gives the baking powder a little extra kick to help those muffins rise.
3. Add enough flour: No one was a dry, dull muffin. But, in order to get a good rise, it needs enough! The liquid-to-flour ratio is key to preventing a flat, mushy muffin, and a dry lackluster one. I recommend sticking to the ratios below for that perfect rise.

equipment

1 12-cup muffin tin
12 muffin liners
1 small mixing bowl
1 medium mixing bowl
Measuring cups / spoons
Optional: cookie scooper – very helpful for measuring

ingredients

1 cup cassava flour
⅔ cup oat flour
⅓ cup almond flour
4 scoops Multi Collagen Protein
⅓ cup coconut oil
⅓ cup coconut sugar
2-4 Tbsp maple syrup, depending on how sweet you like it
2 large ripe bananas
2 eggs, room temp
½ cup Greek yogurt, unsweetened
1 Tbsp vanilla
1 Tbsp baking powder
½ tsp salt
½ tsp cinnamon

Cinnamon filling (optional, but highly recommended)
¼ cup coconut sugar
1 tsp cinnamon
pinch of sea salt

steps

Preheat oven to 425°F and line a muffin tin with 12 liners. If using, prepare the cinnamon filling, set aside.

In a medium bowl, whisk together cassava, oat, and almond flours, collagen, coconut sugar, baking powder, salt + cinnamon.

In a small, separate bowl, melt the coconut oil and let cool for a few minutes. To the same bowl, add the maple syrup, Greek yogurt, and vanilla. Whisk together. Add the eggs, gently combine.

Combine the liquid and dry ingredients until no flour remains (don’t over mix — banana chunks are fine!).

Place a small scoop of batter to each prepared muffin cup, filling about halfway. Add a layer of the cinnamon filling on top of each muffin. Place another small scoop of batter on top of each muffin. If you have filling left over, sprinkle on top of each muffin!

Bake for 5 minutes at 425°F (keep the door shut). After 5 minutes, bring the temp down to 375°F and bake for an additional 15 minutes. Every oven is different; take a peek at 12 minutes, use a toothpick to see if they are done. If not, go to 15 min.

Banana Collagen Muffins

McKenna Garrison

The perfect protein-packed recipe to stay cozy this fall! These golden banana muffins come with a hidden cinnamon sugar layer and over 40g of collagen, enjoy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Side Dish

Keyword Fall, Gluten-free, Muffins

Servings 12 muffins

Ingredients

  

• 1 cup cassava flour
• ⅔ cup oat flour
• ⅓ cup almond flour
• 4 scoops Multi Collagen Protein
• ⅓ cup coconut oil
• ⅓ cup coconut sugar
• 2-4 Tbsp maple syrup, depending on how sweet you like it
• 2 large ripe bananas
• 2 eggs, room temp
• ½ cup Greek yogurt, unsweetened
• 1 Tbsp vanilla
• 1 Tbsp baking powder
• ½ tsp salt
• ½ tsp cinnamon

Instructions

 

• Preheat oven to 425°F and line a muffin tin with 12 liners. If using, prepare the cinnamon filling, set aside.
• In a medium bowl, whisk together cassava, oat, and almond flours, collagen, coconut sugar, baking powder, salt + cinnamon.
• In a small, separate bowl, melt the coconut oil and let cool for a few minutes. To the same bowl, add the maple syrup, greek yogurt, and vanilla. Whisk together. Add the eggs, gently combine.
• Combine the liquid and dry ingredients until no flour remains (don’t over mix — banana chunks are fine!).
• Place a small scoop of batter to each prepared muffin cup, filling about halfway. Add a layer of the cinnamon filling on top of each muffin. Place another small scoop of batter on top of each muffin. If you have filling left over, sprinkle on top of each muffin!
• Bake for 5 minutes at 425°F (keep the door shut). After 5 min, bring the temp down to 375°F and bake for an additional 15 minutes. Every oven is different, take a peek at 12 min, use a toothpick to see if they are done. If not, go to 15 min.

Keyword Fall, Gluten-free, Muffins