February 28, 2018


Muffins are always a good idea for breakfast – especially if they’re these Banana Collagen Protein Muffins 😉 These muffins are low sugar, high-protein, and taste like banana heaven! I had to eat as many as I could before the hubby got them all (he was pretty mad about it too). You can make these muffins low fat using unsweetened applesauce, OR use buttery spread and walnuts like I did for a more decadent version. Being honest, I have forgotten to add the buttery spread before and they still tasted amazing!

Did you know? Studies show that taking collagen supplements may help improve symptoms of osteoarthritis and reduce joint pain overall. (source)


Collagen substitutions

I used flavorless LIV Body Marine Collagen to add protein plus beauty and joint health benefits. You can use my code “NOEXCUSES” for 20% off all LIV Body products! I absolutely love their lean vegan protein, too.

If you don’t have collagen peptides, you can substitute an additional six tablespoons (45g) of all-purpose flour, gluten free baking flour or 45 grams other protein powder (such as whey, whey-casein blend, or plant-based protein). You can’t use as much of other protein powders (without other modifications) because the muffins will come out dry and dense. That’s the “beauty” of collagen!


Flour substitutions

I used a combination of gluten-free baking flour and coconut flour to reduce to carb content. Feel free to sub out the coconut flour for twice as much (one cup) gluten-free baking flour if needed. You can also use regular all-purpose flour, gluten-free oat flour, sweet white sorghum flour, white whole wheat flour, or cassava flour (Paleo). I cannot guarantee the result using double the almond flour, only coconut flour, or trying other flours.


Sweetener substitutions

To add sweetness to these Banana Collagen Protein Muffins, I used my favorite stevia that’s twice as sweet as sugar with no bitter aftertaste. If you use granulated monk fruit, granulated erythritol, baking stevia or granulated sugar like coconut sugar, you will need twice as much (three-quarters cup) to achieve the same level of sweetness. If using stevia extract or drops, please refer to the brand-specific conversion chart.


Other substitutions

Instead of whole eggs, you can sub egg whites, vegan egg replacer or two flax eggs (2 tbsp. ground flaxseed soaked in 5 tbsp. warm water). Feel free to use avocado oil, melted coconut oil , unsweetened applesauce, or pumpkin puree in place of the buttery spread, or leave it out altogether as I have done before! You can also use drippy almond butter for muffins. The vanilla extract and cinnamon are optional but really enhance the richness of these muffins.

Here’s the printable recipe for these Banana Collagen Protein Muffins! I hope you’ll rate and/or comment below if you try them 😉

This post contains affiliate links.

Banana Collagen Protein Muffins (Gluten Free)

These Banana Collagen Protein Muffins are gluten-free, dairy-free and easily made Paleo! Full of sweet banana flavor and crunchy walnuts.
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 muffins
Calories 172kcal


  • 3/4 cup (90g) flavorless collagen peptides* I used LIV Body Marine Collagen, use code "NOEXCUSES" for 20% off
  • 1/2 cup (65g) gluten free baking flour* or cassava flour
  • 1/2 cup coconut flour* or 1 cup baking flour
  • 6 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon optional
  • 1/4 tsp. salt optional
  • 3/4 cup (2 small) speckled bananas mashed
  • 2 large whole eggs* or 1/2 cup egg whites
  • 2 tbsp. melted vegan buttery spread* optional, or drippy almond butter
  • 1 tsp. vanilla extract optional
  • 1/3 cup chopped walnuts optional

*See blog post above for more substitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a medium mixing bowl.
    • Mash bananas with a fork and mix in eggs, melted buttery spread (or coconut oil or applesauce, optional), and vanilla in a separate bowl.
    • Mix together wet and dry ingredients until just combined.
    • Stir in walnuts if desired.
    • Scoop batter into nine wells of a nonstick muffin pan that have been coated with cooking spray. If you're using liners, coat the insides of the liners with cooking spray.
    • Bake for 25-30 minutes or until a toothpick or knife inserted comes out clean (if using whey protein, check at 20 minutes; if using collagen or vegan protein check at 25 minutes).
    • Leftover muffins will keep in the fridge in an airtight container at least one week, or in the freezer at least one month.


    Calories (per muffin, minus optionals): 172kcal, Fat: 3.0g, Sat fat: 1.9g, Carbs: 19g, Fiber: 4g, Sugar: 3g, Protein: 18g, Sodium: 130mg
    Calories (per muffin, including optionals): 218kcal, Fat: 10.2g, Sat fat: 3.1g, Carbs: 20g, Fiber: 5g, Sugar: 3g, Protein: 19g, Sodium: 257mg

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