Protein-rich Mini Muffins (Kid Friendly)

I love tweaking recipes to make them healthy. It especially makes me happy when I create something that kiddies actually like!  These mini muffins are a fun food to make for yourself, or for the kiddo(s) in your life!  They’re a simple blender recipe too, which makes it easy for kids to help. I’ve mentioned collagen powder before in previous recipes/blog posts, and you’ll see it again in these. Along with the nut butter, it helps to boost the protein content of these muffins. With the added fat from the nut butter, you don’t need more than a few of these to be satisfied and full. Score!

Peanut Butter Chocolate Chip Mini Muffins

Ingredients:
1 ripe banana, peeled
1 large egg
1/2 cup organic peanut butter
3 tablespoons honey or maple syrup
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1 scoop collagen powder (optional but recommended)
1 scoop whey powder (optional, I love Tera’s Goat Whey)
pinch cinnamon
pinch sea salt
1/2 cup mini chocolate chips, divided

Directions:
1. Preheat oven to 400 F. Coat a 24-cup mini-muffin tin with coconut oil (I put a bit on a paper towel and just swipe each slot.
2. Add the banana, egg, peanut butter, honey, vanilla, baking soda, cinnamon, collagen and whey powder and salt to blender. Blend until a smooth puree.
3. Stir in the chocolate chips. Reserve about 2 Tbsp of the mini chocolate chips for topping the muffins.
4. Pour tablespoonfuls of the batter into the mini-muffin tin. You should be able to fill all 24 of the muffin cavities with batter. Sprinkle the remaining chocolate chips on top of each muffin.
5. Bake in the preheated oven for 9-12 minutes, or until the muffins are brown around the edges (and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick).


Almond Butter & Jelly Mini MuffinsIMG_3178

Ingredients:
1 container unsweetened organic applesauce
1 large egg
1/2 cup organic almond butter
3 tablespoons honey or maple syrup
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1 tablespoon coconut flour
1 scoop collagen powder (optional but recommended)
1 scoop whey powder (optional, I love Tera’s Goat Whey)
pinch cinnamon
pinch sea salt
organic strawberry preserves

Directions:
1. Preheat oven to 400 F. Coat a 24-cup mini-muffin tin with coconut oil (I put a bit on a paper towel and just swipe each slot.
2. Add the applesauce, egg, almond butter, honey, vanilla, baking soda, cinnamon, collagen and whey powder and salt to blender. Blend until a smooth puree.
3. Pour tablespoonfuls of the batter into the mini-muffin tin. You should be able to fill all 24 of the muffin cavities with batter. Dab about a 1/2 teaspoon of strawberry preserves onto top of each muffin. Dust with cinnamon.
4. Bake in the preheated oven for 9-12 minutes, or until the muffins are brown around the edges (and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick).

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