Protein-rich Mini Muffins (2-ways & kid-friendly)

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.

Peanut Butter Chocolate Chip Mini Muffins

Ingredients:
1 ripe banana, peeled
1 large egg
1/2 cup organic peanut butter (or nut butter of your choice)
3 tablespoons honey or maple syrup
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1 scoop collagen powder (optional but recommended)
pinch cinnamon
pinch sea salt
1/2 cup mini chocolate chips

Directions:
1. Preheat oven to 400 F. Coat a 24-cup mini-muffin tin with coconut oil or cupcake liners.
2. Add all ingredients (except chocolate chips) to blender and blend until smooth.
3. Stir in the chocolate chips or sprinkle on top (good job for the little ones).
4. Pour tablespoonfuls of the batter into the mini-muffin tin.
5. Bake in the preheated oven for 10-12 minutes, or until the muffins are brown around the edges. Let cool.


Almond Butter & Jelly Mini Muffins
IMG_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)
pinch cinnamon
pinch sea salt
organic strawberry preserves (or really any jelly of your choice)

Directions:
1. Preheat oven to 400 F. Coat a 24-cup mini-muffin tin with coconut oil or cupcake liners.
2. Add all of the ingredients except the strawberry preserves to a blender and blend until smooth.
3. Pour tablespoonfuls of the batter into the mini-muffin tin. 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. Let cool.

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