Collagen-boosted protein muffins
Many of you are familiar with collagen protein, the only protein powder I use and recommend. At my home, you’re much more likely to find meals that include collagen protein than meals without this superfood addition.
For example, at breakfast I’ll spike my coffee or grain free porridge with this protein boost. If lunch is soup, such as my Healing Green Soup, I’ll often stir in a spoonful collagen. And on the occasions that I make a treat, I may reach for my Protein Cookie Dough or Cake Batter Collagen Bars.
Collagen protein, which is available here, dissolves without flavor in any liquid or batter. As a result, I felt inspired to try my hand at baking with this superfood. I found that it works beautifully in these grain free muffins, lending a delicate and slightly chewy texture.
The collagen, along with the eggs in this recipe, creates a high-protein result. Each muffin offers about 6 grams of highly-digestible protein. Also importantly, the protein is balanced with healthy fats from the egg yolks and coconut oil. Protein cannot be utilized in the body unless it is accompanied by fat. A high-protein, low-fat diet is not a route to long-term wellbeing.
For more information on collagen, please read my page How To Use Collagen. Additionally, access my free download The Collagen Cookbook at the top of this page for more recipes.
Paleo Protein Muffins: About the ingredients
- Collagen protein provides a hearty protein boost to the muffins, and creates a delicate, slightly chewy texture.
- Eggs are essential to this structural integrity of these muffins, and I do not think egg replacers will work here. The high proportion of coconut flour requires eggs as a binding and leavening agent.
- Arrowroot flour is made from a starchy root, and helps lighten the often heavy quality of coconut flour. You can find it in health food stores and large grocery stores.
- Coconut oil or coconut oil spray
- ⅓ cup arrowroot flour, available here
- ⅓ cup collagen protein, available here
- ⅓ cup coconut flour, available here
- 4 eggs, at room temperature
- ¼ cup coconut oil or ghee, melted (get a free jar here)
- 1 Tbs. maple syrup, optional
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ tsp. apple cider vinegar
- 3 Tbs. full-fat coconut milk (substitute applesauce or pumpkin puree)
- ½ cup fresh blueberries
- Preheat the oven to 350 and line 9 to 10 baking muffin cups with unbleached liners.
- Have all ingredients at room temperature. In a mixing bowl, add all ingredients except the blueberries and stir with an electric mixer. Stir the blueberries into the batter.
- Divide the batter between the muffin cups and bake for about 25 minutes, until golden on the top and a toothpick comes out clean.
Hi Lauren, I love and use coconut flour all the time but my question is can arrowroot flour be substituted for something else. I’m just trying to save on groceries. Thank you.
Tapioca flour would also work here, but I haven’t tried substituting anything else for the arrowroot.
Also I love your blogs and follow you all the time because I love variations and preparing meals without heavy flours and other junk. Thanks again for you recipes!
Lauren, a little confused of when to use the beef gelatin versus the peptides in cooking recipes. Are both interchangeable? You recommended peptide (blue jar) for muffins but recommended beef collagen for your butternut flatbread. Excited about the flat bread but unsure I’m I would like the beef flavor in this bread.
Hi Martie! Yes, these two products have very different properties when cooked. I designed the flatbread recipe to require gelatin and this one requires the collagen – they are not interchangeable.
What is the calorie content per muffin?
Thank you so much! my toddler loved it :). He does not eat much because I am still breast feeding him so I was looking for a good source of fibre and protein. These tastes great. I used frozen blue berries and it was still ok (not very wet).
I really enjoy your recipes, just like you I have a very complicated chronic health issues that requires a very careful and sensible food choices specifically gluten free foods.
These are in the oven now. I didn’t have blueberries but I had everything else so I decided to try it out. Sometimes coconut flour can get a little dense and have a particular flavor that I’m starting to dislike. The arrowroot solved that problem with your Paleo rounds (I added 2 tblspoons) and I’m eager to try it here. I was surprised that there wasn’t any baking soda and vinegar and salt like your other muffins. I’ve decided to trust you and see how it works.
My toddler and I did sprinkle some shredded coconut on top to add a little dimension since I didn’t have the blueberries. Will report back to tell you how they turned out.
Thanks for your site Lauren. 🙂
They are delicious. They are dense but moist. They remind me of ricotta cakes back when I used to eat that sort of thing.
Out of curiosity, why no baking powder/salt etc? I’m still learning the intricacies of baking.
I stumbled upon your website and enjoying all the info, recipes, etc. Keep up the great work!
I have to be Gluten Free. I met with a Naturopathic Physician last week and he suggested I stop ingesting all forms of Corn and High Fructose Corn Syrup from my diet. He also suggested going on the Diet Based on Your Blood Type. My blood type is O+.
Between the GF, No Corn product, and Blood Diet it is getting so very complicated to be compliant. As an example Coconut has great health benefits YET the Blood Diet for O individuals says NO. Cinnamon is great, but a NO on the Blood Diet.
I also stumbled upon Anthony William’s website and would like to include some of his recommendations.
Can you provide input on how I can manage all these resources into one without having to eat Cardboard?
Lauren, I love your site and am looking forward to trying your essential oils. I’m a little unclear about the difference between collagen peptides and collagen protein. I’m about to finally get going on this but wanted to clarify the difference. Thanks so much!!!
I tried here today. Turned out great. Thank you!!
Do you know the breakdown of nutrition facts?