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Banana Nut Muffins Recipe

By Ethan Boldt

October 16, 2022

Banana nut muffins

These muffins taste just like Grandma’s banana nut muffins — but with a serving of collagen. Multi Collagen Protein is a flavorless collagen protein powder that hides perfectly in these baked goods.

How often do you get to say your muffins promote healthy skin and support healthy joints and a healthy gut? Try whipping up a batch today, your friends and family won’t even realize that there is collagen in them!

The macros for this banana nut muffin recipe are top-notch, with 16 grams of carbs, 9 grams of performance fats and 8 grams of protein. You'd be hard pressed to find a muffin that comes close to such a balanced treat, which can work as a snack or part of a breakfast, such as paired with a protein smoothie or a frittata.

These banana nut muffins also are gluten-free and Paleo. At 202 calories per muffin, they also won't weigh you down. Now learn how to make these delicious muffins!

How to Make Banana Nut Muffins

Preheat the oven to 350 F. Simply mix all the ingredients in a large bowl, starting with the eggs.

Fill either greased (use coconut oil) or paper-filled muffin cups around two-thirds full. Add banana slices and walnut pieces on the top of each muffin, pressed them in a bit to make sure they're partially submerged.

Bake for 18 to 20 minutes. Remove from the oven and allow them to cool for 10 minutes before serving.

Other High-Protein Baked Snacks

Banana Nut Muffins Recipe




30 min




Ethan Boldt

Looking for a delicious morning muffin or afternoon snack, make up these collagen-filled banana nut muffins that come with benefits!

  • 1 cup almond flour

  • 1 cup gluten-free sprouted flour blend (brown rice, oat and sorghum blend)

  • 1 teaspoon cinnamon

  • ½ teaspoon sea salt

  • 2 teaspoons baking soda

  • 2 eggs (or 2 flax eggs)

  • ¼ cup water

  • ½ cup maple syrup

  • 2 very ripe bananas, mashed

  • ½ cup walnut pieces

  • 4 scoops Multi Collagen Protein

  • 1 banana, cut in half and thinly sliced

  • ¼ cup walnut pieces

  1. Preheat oven to 350 F.

  2. Mix all ingredients in a large bowl.

  3. Fill greased or paper-lined muffin cups 2/3 full.

  4. Add banana slices and walnuts on top and bake for 18 minutes.

  5. Remove from oven and allow to cool for 10 minutes.


Serving Size 1 muffin (80g) Calories 202, Carbs 16.1 grams, Fiber 3 grams, Sugar 12.3 grams, Fat 8.8 grams, Saturated Fat 1 gram, Unsaturated Fat 7.3 grams, Trans Fat 0 grams, Cholesterol 27 milligrams, Protein 7.7 grams, Sodium 320 milligrams (21% DV)

banana nut muffins
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