Spring has sprung, you guys!  And unlike many, this is the time when you’ll find me baking.  Not so much during the busy holidays, but spring!  I love baking with berries, bananas, vanilla- and all of those things just fit into this time of year so perfectly to me.  And a morning muffin with my coffee or an easy treat to bring to a party or shower?  Yes please!
 
I feel like everyone must have a banana bread recipe by now, maybe except for me.  I just never had a “go-to” that fit the bill perfectly.  Easy, tasty, just the right texture-  yet still Paleo and sweetener free.  It took some trial & error, but I’ve got it (AND it has collagen!) and I’m so excited to finally share it with you!

This recipe is a paid partnership with Vital Proteins, one of my favorite companies to work with!  You all know by now that I love & swear by so many of their products, so I am super grateful for this opportunity to partner with them!

 
 
My favorite part about these blender muffins, though?  Slathering on a layer of frosting.  I know what you’re thinking- Paleo + frosting = not a match, but bear with me.  This frosting only has 3 Tbsp of sweetener (your choice of honey or maple syrup) and is actually filled with good-for-you ingredients!  
 
Healthy fats from cashews, coconut milk, and coconut oil (or ghee) are enough for me to sign right up.  But then I took it to the next level by sneaking in some Vital Proteins Collagen Peptides!  This adds protein to your frosting-  you heard me!  Protein!  Which is so cool.  And the vanilla bean flecks are just an added bonus.  
 
 
I mix some of Vital Proteins’ Vanilla & Coconut Water Collagen Peptides right into the muffins too- because why not!?  
 
The muffins are great for breakfast or snacks on their own, but the frosting takes them from simple to delicious.  The Vanilla & Coconut Water Collagen adds a serious cheesecake flavor to the frosting & pairs so amazingly with the banana- you have got to try this!  I love how the vanilla bean adds taste & texture, and I also love knowing that my frosting is actually nutrient dense & good for me!
 
I’m so excited for spring to be here & to share ALL of the new recipes I’ve got up my sleeves!  It’s been a bit of a hiatus for me after the wedding & honeymooning and all, but I am happy to be back with these delicious frosted muffins, and to share with you another way to sneak in your collagen peptides– something I am asked about so often!
 
If you’re looking for the most versatile collagen product that you can bake with, yet also stir into coffee & blend into smoothies, this one would be my recommendation!  It has great flavor yet is still an easy, dissolvable texture to work with.
 
I hope you love this recipe as much as we do- and let me know if you make these!

Banana Bread Blender Muffins with Vanilla Bean Cream Cheese Frosting | PALEO

Servings: 12 muffins
Calories: 198kcal

Ingredients

For the Muffins

  • 1/3 cup nut butter
  • 1 egg
  • 3 extra ripe bananas
  • 1 cup almond flour
  • 2 scoops Vital Proteins Vanilla & Coconut Water Collagen Peptides
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/4 tsp clove

For the Frosting

  • 1/2 cup raw cashews (soaked in water for 2+ hours, then drained, for the best texture)
  • 1 scoop Vital Proteins Vanilla & Coconut Water Collagen Peptides
  • 2 tbsp coconut milk
  • 2 tbsp coconut oil or ghee
  • 3 tbsp honey or maple syrup
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • pinch salt

Instructions

  • Preheat the oven to 350ºF.  Line a 12 cup muffin tin with liners or grease each cup well.
  • In a blender or food processor, pulse the nut butter, egg, and bananas until combined.
  • Add the almond flour, collagen, baking soda, spices, and vanilla, and continue to pulse until the batter is smooth & well incorporated.
  • Scoop the batter into the lined muffin tin, and transfer to the oven.  Bake for 12 to 18 minutes, or until set.
  • Allow the muffins to cool, and work on your frosting.
  • To a blender, add all of the frosting ingredients.  Blend until smooth & creamy.
  • Spread the frosting over the cooled muffins and serve!

Nutrition

Calories: 198kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 101mg | Fiber: 3g | Sugar: 9g | Iron: 1mg