paleo collagen mini muffins 3 ways

paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways

Head heavy, body in slow motion. I stumbled down the steps much earlier than I would have liked. Irrelevant of when I go to bed I seem to wake at the same time on most mornings without an alarm. My body's got it figured out so I suppose I should be grateful. 

Looking out the window, I zoomed in on the dewey grass; each blade splendid, vibrant green and unique in its own way. I stared at it for a while, wanting to run my hands over it's smooth surface and feel drops of dew running down my arm. The massive headache pulsing through me, interrupted my thought, as did my growling stomach.

I like wine a lot! I usually have a glass daily and on occasion two but last night we had company and buzzing with an excited energy, I lost track. There was champagne, food, wine and more wine. I stayed up too late and there I was, on a dreary Sunday morning, nursing a hangover I hadn't experienced in some time. It was comical in some ways and brought me back to my college days. Days of waking up in the morning (or noon) after partying all night and eating cooked macaroni with shredded mozzarella, salt and olive oil for breakfast. My best friend's specialty. 

But times have changed. For the most part, I do believe in moderation but frankly, it felt good to give myself over to the evening and leave the calculated, responsible me behind for a while.

And as far as breakfast, I felt infinite gratitude for the paleo collagen mini muffins I'd made the day before (no macaroni for me). They came in at just the right time and saved me from having to think about making breakfast. And not only that, but they were seriously delicious. Even better than on the first day. 

For me, breakfast is essential. In whatever shape and form it comes, I have to eat it as soon as I wake up and it has to be something that compliments coffee. These mini muffins are packed with collagen, are grain free and you can use the toppings of your choice. I went with blueberries, walnuts and allergy friendly chocolate chips. 

These little guys make an ideal snack or breakfast and aside from one tbsp of maple syrup, are sweetened only by one banana. It's the perfect little bite for when you want something sweet, whether you've had too much wine or not. 

paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways
paleo collagen mini muffins 3 ways

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paleo collagen mini muffins 3 ways

  • prep time: 5 minutes

  • cooking time: 18-20 minutes

  • yields: 24 mini muffins



  • mini muffin tin

  • mini muffin liners

  • medium mixing bowl

  • large mixing bowl

  • large whisk


Preheat oven to 350 degrees with middle rack inserted. 

In medium bowl combine, flours, salt, collagen, orange zest, baking soda. Combine and set aside. 

In large bowl, mash banana with fork, combine the rest of the wet ingredients aside from the optional ones and combine well. 

While whisking the wet ingredients, slowly add the dry ingredients, while continuously mixing. 

Line your muffin tins and fill each almost to the top. 

Bake for 18-20 minutes on the middle rack. 

If you're looking to incorporate collagen into your diet and want a delicious way to do so, try these paleo and gluten free collagen mini muffins with chocolate chips, blueberries or walnuts. They make for a perfect breakfast or snack. #paleobreakfast, #paleosnacks, #paleo, #muffins, #glutenfreemuffins, #glutenfree, #calmeats, #breakfast, #paleobaking, #glutenfreebaking, #dairyfree

paleo cardamom carrot muffins

paleo cardamom carrot muffins
paleo cardamom carrot muffins

I’m often astounded at how much there is to learn about cooking and how I’ve only just begun scratching the surface. So many ingredients to explore and numerous spices still yet to be tasted. Admittedly it’s a slow process. But cooking with new ingredients is an exploration. Not everything will turn out but it's in the process where the fun and frustration lie.

It took me some time to come around to cardamom. If you've not ventured in to the cardamom world yet, I highly recommend you do. Before I started getting fairly serious about cooking, I had no idea what it was about. It sounded intimidating and certainly not a spice I thought I'd be using in my cooking. 

paleo cardamom carrot muffins

Well I was wrong. Cardamom is a surprisingly versatile spice and works in sweet and savory dishes. Its smell and taste sets it apart in the spice world. My first attempt at playing around with cardamom was curry – an obvious one. I was shocked at just how distinct and flavorful the sauce was. It was one of those: “why didn’t I know about this sooner?” moments.

Since then I experimented with it a handful of times and was burning to use it in a new recipe. With a surplus of almond and coconut flours I decided maybe some baking would be in order. 

I rummaged through the cabinets and fridge in hopes that something would inspire me. While tearing things out and shoving them back in, I caught a glimpse of a carrot so I it dawned one me - cardamom carrot muffins. Everyone loves muffins, so why not? They're perfect as a breakfast food or snack. I figured carrots would keep the batter nice and moist and add some texture as well. Plus, vegetables in baked goods are always a good idea.

It worked beautifully with the cardamom and while I was at it, decided some raisins may work well too. So that's how cardamom carrot muffins were born and quickly became a favorite treat. 

Chances are, if you're following a gluten free/paleo lifestyle you likely have all these ingredients already on hand. Coconut and almond flour are absolute staples in my house and I always have them in my pantry

paleo cardamom carrot muffins

paleo cardamom carrot muffins

  • Prep time: 5 minutes

  • Total cooking time: 25 minutes

  • Makes 12 muffins


  • 1 cup almond flour

  • 1/2 cup coconut flour

  • 5 tbsp melted coconut oil

  • 1/2 tsp cinnamon

  • 1/2 tsp cardamom

  • 4 organic eggs at room temperature

  • 1 cup organic shredded carrots (about 2 medium)

  • 1/4 cup unsweetened almond or cashew milk

  • 1 tsp vanilla extract

  • 1/4 cup maple syrup

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 2 tbsp organic raisins


  • large mixing bowl

  • spatula

  • muffin tin

  • muffin tin lineres


Preheat oven to 350 degrees. 

Combine all ingredients in bowl and mix well. You can use a whisk but I found that just using a spatula and mixing everything well is enough. 

Line muffin tin with liners and pour in batter. Bake for 25 minutes.

Let cardamom carrot muffins cool completely before serving. They taste even better the next day!

Cardamom makes everything better and these decision muffins are no exception. Get a mouthful of flavor with no gluten or dairy. These cardamom muffins re a perfect breakfast or treat any time of the day. #muffins @calmeats #cardamommuffins #paleobreakfast #paloerecipes #glutenfreebreakfast #glutenfree #glutenfreebakin