These Chocolate Collagen Muffins are soft, decadent and packed with protein. Whip them up for an easy dessert or toss one in your lunch bag for an afternoon treat.
As some of you know if you follow me on Instagram, I cut out all forms of caffeine in January. This included chocolate. And let’s just say that once February rolled around, I was ready to whip up some chocolatey goodness in my new kitchen (Yes! New! We moved at the beginning of this month. You can watch our moving vlog here).
The only flour in these Chocolate Collagen Muffins is coconut flour. Mostly because that’s the only flour I had on hand, but also because so many recipes in the grain-free world are almond flour based, including many of mine here on the blog, and I figured it would be nice to try something a little different.
Coconut flour can be finicky to bake with, though. It’s unlike regular flour and definitely produces a different texture on its own (I typically combine coconut flour with almond flour and arrowroot starch). But these muffins are actually quite nice just the way they are! They’re soft, moist, and very chocolately. Plus, they’re made with a scoop of collagen peptides for some added protein.
How to Make Chocolate Collagen Muffins
To make these muffins, you’ll need:
- Coconut flour
- Almond milk
- Cacao powder
- Collagen peptides
- Maple syrup or liquid honey
- Coconut oil or unsalted butter
- Vanilla extract
- Sea salt
- Baking powder
What Makes These Chocolate Collagen Muffins So Good
The grain-free, gluten-free muffins are packed with fibre from the coconut flour, and a good boost of protein from eggs and collagen peptides (I like the brands Vital Proteins and Great Lakes). Collagen is great for joint, skin, and gut health.
Chocolate Collagen Muffins
A soft and decadent grain-free chocolate muffin made with coconut flour and collagen peptides.
- 1/2 cup coconut flour
- 1/2 cup unsweetened almond milk You can use another milk of choice
- 1/4 cup cacao powder
- 1/8 cup maple syrup or liquid honey
- 2 eggs
- 1 scoop collagen peptides I use Vital Proteins (blue container)
- 2 tbsp coconut oil, melted
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Preheat oven to 350F.
Line muffin tray with paper cups or grease with oil.
Combine all dry ingredients in large mixing bowl. In a separate bowl, whisk together the wet ingredients.
Add wet ingredients to dry and stir well.
Place batter into muffin cups and bake for 30 minutes, until firm to the touch.
Let cool completely before enjoying!
Makes 6 regular sized muffins or 10 mini muffins. Double or triple recipe for more.
Like this post? Here are other grain-free recipes you might want to try:
Tag me on Instagram @meghanlivingstone if you give this recipe a try!
I’m about to start a gluten free journey, because of a recent diagnosis. That, coupled with trying to tackle my snacky behaviors from stress and cut some sweets from my diet, and I had no clue what to make! This is absolutely perfect, and I cant wait to make these this week! Thanks for the post!
These muffins are so good!
So glad you enjoyed them Lisa!