collagen muffins three ways


  • 1 very ripe soft banana
  • zest of one orange
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 cup melted coconut oil 
  • 4 eggs at room temperature
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla
  • 1 scoop collagen (1.5 tbsp)
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbsp almond, cashew or coconut milk
  • optional: 2 tbsp chocolate chips (allergy friendly can be found here), blueberries or walnuts


  • mini muffin tin or regular muffin tin
  • whisk
  • medium sized mixing bowl
  • large mixing bowl


Pre-heat oven to 350º. Combine all dry ingredients in medium bowl (zest, flours, baking soda, salt and collagen) and give them a quick whisk. Combine all wet ingredients in large bowl and mix well to incorporate (vanilla, eggs, coconut oil, milk, maple syrup or honey). Gradually add dry ingredients and mix everything well to incorporate. Grease muffin tin with coconut oil and fill with batter. Add chocolate chips, blueberries or walnuts or all 3 (you'll get 6 mini muffins with each option) or combine them as you would like. Bake mini muffins for 15-18 minutes, or regular muffins for 20-25. Check with toothpick to ensure batter is completely cooked.