Banana Blueberry Protein Muffins {gluten free}

Welcome back to Foodie Friday with  Annmarie and Farrah for our baked goods themed week!

It has been a CRAZY week here getting ready for spring break, prepping the house for some minor repairs/changes, a few extra clients, and staying on track with my March goals!

In the midst of all the crazy I whipped up some of my favorite muffins but added a little twist to them!


  • 6-7 very ripe bananas, peeled
  • 2/3 cup melted butter
  • 2 teaspoon baking soda
  • Pinch of Himalayan salt
  • 3/4 cup coconut sugar
  • 2 large egg, beaten
  • 2 teaspoon vanilla extract
  • 1/2 cup collagen peptides
  • 1 Tablespoon cinnamon
  • 2 1/2 cups of gluten free flour
  • 1 cup frozen wild blueberries


  1. Preheat the oven to 350°F (175°C), and line 2-12 count muffin tins with papers or silicon muffin holders.
  2. In a large mixing bowl, mash the ripe bananas leaving some chunks.
  3. Add in the melted butter and stir well.
  4. Sift in the baking soda and salt.
  5. Mix in the sugar, beaten eggs, vanilla, cinnamon and collagen peptides.
  6. Sift in the flour and gently mix it into the banana mixture.
  7. Gently fold in the blueberries, being careful to not over mix.
  8. Scoop the mixture into the muffin holders, about 2 heaping tablespoons worth.
  9. Bake for about 20-25 min or until a toothpick comes out clean.
  10. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

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  • Please only link up recipe posts! 🙂Join us next week for some ‘reach’ recipes.

May you be filled with joy and health!


8 thoughts on “Banana Blueberry Protein Muffins {gluten free}

  1. Farrah

    I really need to do more baking! Blueberry muffins are one of my favorite types of muffins, so I’m definitely gonna have to try this! 😀


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