High-Protein Collagen PB & Banana Chocolate Chip Muffins
Gluten-Free, Dairy-Free, Refined Sugar–Free, High-Protein, Grain-Free, Gut-Supportive, Meal Prep Friendly
Soft, high-protein, naturally sweetened, and made with simple ingredients that actually support your body. The peanut butter and banana combo just hits every time, rich, satisfying, and something you’ll actually crave. Bananas bring natural sweetness along with fibre and potassium to support digestion and steady energy, while almond flour adds healthy fats for satiety and that soft, moist texture. Eggs provide complete protein and structure, making these feel a lot more balanced than your typical muffin. The addition of peanut butter helps slow the release of sugars, keeping these more blood sugar–friendly and satisfying. What makes this version a little different is the addition of HSN Beauty Collagen. It’s an easy way to support skin hydration and elasticity, hair strength, and nail health, while also adding a bit more protein without changing the taste or texture. It contains hydrolyzed collagen peptides along with a highly bioavailable form of biotin and silicon, which play a role in supporting collagen production and overall skin structure. It blends right into the batter, so it’s effortless to include. Chocolate chips add that little bit of sweetness that just makes them hit.
Ingredients (9-10 muffins)
Wet Ingredients
2 ripe bananas, mashed (about 200–240g)
2 large organic eggs
2–3 tbsp raw honey (50–60g)
2 tbsp natural peanut butter or any nut butter of choice (28–32g)
1 tsp vanilla extract
Dry Ingredients
1 ¼ cups almond flour (about 130g)
1 scoop HSN Beauty Collagen
½ tsp baking soda
Pinch of sea salt
½ tsp cinnamon
⅓ cup dark chocolate chips
Method
Preheat the oven to 175°C (350°F). Line a muffin tray with liners and lightly grease if needed.
In a bowl, mash bananas until smooth.
Whisk in eggs, honey, almond butter, and vanilla until fully combined.
Add almond flour, HSN Beauty Collagen, baking soda, salt, and cinnamon if using. Mix until just combined.
Fold in chocolate chips.
Divide batter evenly into muffin liners.
Bake for 18–22 minutes, until golden and set in the centre.
Let cool slightly before removing from the tray.
Notes
These muffins store well in the fridge for several days or can be frozen for meal prep.
Texture is best once fully cooled and slightly set.
Adjust sweetness slightly depending on ripeness of bananas.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay