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 350ยบF.ย 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.ย 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.ย 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
1 Comment
Lisa Kaye
May 25, 2018 at 11:34 pmsounds delicious! is there a sub for almond flour? thank you