Allianna Schneider
Servings: 24 mini muffins
Cost: $7
Ingredients
- 2 whole ripe bananas
- 1/2 cup almond flour
- 1/4 cup almond butter
- 1 tsp vanilla
- 2 whole eggs
- 1/2 tsp cinnamon
- 1 cup blueberries
- 1 tbsp coconut oil
- 1 whole zucchini, grated
- 6 scoops vital proteins collagen peptides
- 1/4 tsp baking soda
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 375.
- In a large mixing bowl, gentle mix all ingredients. It is ok if there are chunks of bananas in the muffins.
- Either line a mini muffin pan with paper lines or use a silicon mini muffin pan and add a tablespoon of the muffin mix to eat muffin spot. I linked the muffin pan below.
- Bake the muffins for 20 minutes.
- Let the muffins sit fore 10 minutes before moving from the pan.
- You can store the muffins for up to 3 days in the fridge.
Notes
Mini muffin silicone baking pan, I love this pan because it makes for easy clean up!