Banana Muffins

These muffins are fantastic with or without the Almond Chocolate Collagen Frosting. Without the frosting they are about 290 calories each and with the frosting they are about 390 calories. My husband and I often have one as a breakfast on the go. These muffins are filled with good fats and proteins (flaxseeds, coconut oil or grass fed butter, yogurt, almonds and collagen). Each muffin has 2 tsp of maple syrup in it (with frosting, each muffin has 1 Tablespoon + 1/4 tsp of maple syrup in it).

Banana Muffins and Almond Chocolate Collagen Frosting=Intermediary Culinary Skill Level- click to read how I rate the difficulty of my recipes

Banana Muffins:

  • 5 TB grass fed butter or coconut oil, at room temperature
  • 18 g (about 2 TB + 1 tsp) flaxseeds
  • 1/3 cup cooked quinoa
  • 1 banana
  • 60 g (1/4 cup) greek yogurt
  • 1 egg
  • 75 g (about 4 TB) maple syrup
  • zest of 1 lemon
  • 1 tsp vanilla extract
  • 100 g (3/4 cup + 1 TB)  wheat berry flour (click for information) or another wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp pink salt
  1. Turn oven to 350 degrees. Grease a muffin tin (or get out your silicone muffin sheet). Allow the butter to come to room temperature (or take out your coconut oil).
  2. Blend in a vitamix: flaxseeds, quinoa, banana, yogurt, egg, maple syrup, lemon zest and vanilla until homogenous. It will be thick like a batter.
  3. Whisk together flour, baking powder, baking soda and salt in the bowl of a stand mixer. Add the paddle attachment to your mixer. Add the butter or coconut oil and half of the banana mixture to the mixer. Mix on speed 4 for 60 seconds. Stop the mixer and scrape the sides down with a spatula.
  4. Add the remaining banana mixture in 2 parts (scraping the bowl each time), beating at speed 4 for 30 seconds after each addition.
  5. Portion out into the muffin tin of your choice and bake for 25 minutes.
  6. Remove from the oven and let sit in the muffin tin for 5 minutes.
  7. Turn out onto a wire cooling rack until they reach room temperature. If icing with almond chocolate collagen frosting, frost 20 minutes after the muffins come out of the oven.

Almond Chocolate Collagen Frosting:

  • 2 TB maple syrup
  • 2 TB almond butter (or peanut butter or cashew butter)
  • 1 TB grass fed butter or coconut oil
  • 1 oz (about 1 TB + 1 tsp) chocolate (click for my recipe)
  • 1 1/2 scoops of collagen
  • 1/4 tsp vanilla extract
  • small pinch of salt
  1. Place all ingredients in a bowl. Melt over a double boiler. Stir initially to moisten the collagen with the maple syrup.
  2. Once the chocolate and fat start to melt, stir again. When the chocolate and fat are almost completely melted, start whisking over the double boiler until the frosting thickens.
  3. Remove from the heat and whisk a few times.
  4. Use a 1 TB portion scoop or Tablespoon to spoon over each muffin.

*please use organic ingredients, if possible.

*Note: because of the collagen, this frosting hardens very quickly. You have to use it while its warm and quickly. Because of this, you cannot pipe this frosting. I use a portion scoop, to scoop the frosting over my muffins. The frosting will run over and drip down the muffin and then harden.

 

 

IMG_2746IMG_2750IMG_2752IMG_2764IMG_2766IMG_2767IMG_2772IMG_2775IMG_2777IMG_2779IMG_2782IMG_2784

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s