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Healthy Whole Wheat Banana Collagen Muffins

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image Banana Collagen Muffin

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This Banana Collagen Muffin recipe, which I adapted from The New York Times, has become a household staple. I use two types of flour, whole wheat and almond, and very little sugar (only 2 tablespoons for the entire recipe). I’ve also added in Further Food Vanilla Collagen which provides a subtle vanilla flavor to these moist muffins. Collagen is my favorite “secret ingredient” that I add to all my baked goods. It blends right into any mixture and provides so many health benefits, including helping to strengthen bones and joint, while also providing extra protein.

This recipe is super easy to make and makes a great breakfast or healthy snack.

Further Food Commentary:

This Collagen Banana Muffin recipe, which I've tasted myself, is the ultimate healthy baked good. I love that there are 2 types of healthy flours, collagen for skin and gut health, and very little sugar. While it tastes delicious (and so moist) as is, you can amp up the benefits and flavor by adding toppings like oats or nuts. Or simple serve with some almond butter. Everyone in the family will love this one!

By Allegra Cantoni Kuhl

Healthy Whole Wheat Banana Collagen Muffins

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:25 minutes
  • Servings: 12

Ingredients

1¼ cup whole-wheat flour
1/4 cup almond flour
4 tablespoons Further Food Vanilla Collagen
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup mashed ripe bananas (from about 2 large bananas)
½ cup plain whole-milk yogurt
1 large egg
2 tablespoons packed light brown sugar
¼ cup neutral oil (such as avocado or canola)
Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Instructions

  1. Heat oven to 375 degrees. Lightly grease muffin tin.
  2. In a large bowl, whisk the flours, baking powder, baking soda, Further Food Vanilla Collagen, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, and oil until just smooth.
  3. Pour the wet ingredients into the dry and gently stir. Divide the batter evenly among the muffins cups. Sprinkle on optional toppings.
  4. Bake until a toothpick inserted into a center muffin comes out clean, approximately 20 to 23 minutes.
  5. Cool in the tin on a rack for 5 minutes, turn out onto rack and cool completely or serve warm.
Heat oven to 375 degrees. Lightly grease muffin tin. In a large bowl, whisk the flours, baking powder, baking soda, Further Food Vanilla Collagen, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, and oil until just smooth. Pour the wet ingredients into the dry and gently stir. Divide the batter evenly among the muffins cups. Sprinkle on optional toppings. Bake until a toothpick inserted into a center muffin comes out clean, approximately 20 to 23 minutes. Cool in the tin on a rack for 5 minutes, turn out onto rack and cool completely or serve warm.

Nutrition Information

Calories: 145; Total Fat: 7g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 77mg; Sodium: 245mg; Potassium: 90mg; Carbohydrate: 15g; Fiber: 2g; Sugar: 3g; Protein: 5g

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Coffee Lover's Collagen
Lillian Zhao Administrator
Further Food

Founder & CEO of Further Food. Read more about our story here. Outside of my day job, I am also a certified yoga teacher, and love to surf, run, tango, travel and cook.

email
lilzhao@gmail.com

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