Banana, Coconut & Collagen Muffins

Written by Rebecca Collins on April 10, 2024

These delicious muffins are high in protein plus they're super friendly to your gut, thanks to the collagen and prebiotics in the coconut flour. They make the ultimate snack, keeping your blood sugar stable. It's the perfect addition to kids' and adults' lunch boxes.


Banana, Coconut & Collagen Muffins

Serves 12 | Gluten-free | Dairy-free | Refined Sugar-free 

Filling Ingredients

  • 2 medium bananas: mashed
  • 4 eggs
  • 1 tsp vanilla essence
  • ⅓ cup coconut oil or melted organic unsalted butter
  • 1 tsp apple cider vinegar
  • ⅔ cup coconut milk
  • ½ cup coconut flour
  • 2 tbsp buckwheat flour
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon
  • 2 tbsp Collagen Restore powder
  • Pinch of salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup walnuts: chopped (or pecans/ whatever nut you prefer). 
  • Preheat your oven to 180 degrees Celsius and line or grease a 12 muffin pan. Set aside. 
  • In a large bowl, whisk thoroughly together the mashed bananas, eggs, vanilla essence, oil or butter, apple cider vinegar and milk. Set aside. 
  • In a small bowl, whisk together the coconut flour, buckwheat flour, sugar, cinnamon, collagen, salt, baking powder and baking soda. 
  • Working slowly, add the flour mixture into the eggs mixture, folding until well combined (be sure not to overmix muffin batters!). Fold through the chopped walnuts. 
  • As evenly as possible, divide the batter between the 12 muffin liners and bake for 20-22 minutes or until golden on top and slightly firm to touch. 
  • Leave to cool in the pan for 5 minutes and then transfer to a cooling rack to cool for a further 10 minutes. 
  • Dig in and enjoy as is or crumble a few chopped walnuts on top for extra indulgence!


  • The mixture may look too runny once first combined, however, resist the urge to overmix as this will lead to ‘gummy’ muffins. The coconut flour needs to rehydrate and the batter will thicken the longer it rests. 
  • These last in an airtight container for up to a week in the fridge, or frozen for up to a month.