Trying to get your intake of collagen in each day? Try out these Banana Choc Muffins spiked with your daily dose of collagen!
The other day I was in the mood to bake with the gloomy weather in full swing. I had some bananas in my fruit bowl that were very much becoming over ripened and a block of dark chocolate that needed using so I thought, what better use than to make some Banana Choc Muffins and even better to add a sprinkling of collagen by using my QT Belle Powder.
I take QT Belle Powder daily as a drink or as a supplement in my protein shake but thought it’d be fun to add it to baking too! The powder is an internal cosmetic that has collagen, tremella, vitamin C, lotus root and more, all designed to help with skin, hair and nails. It’s helped so much with my skin elasticity while loosing weight and has made the skin on my face radiant but also has made a dramatic difference with my hair in the post op stages after gastric sleeve when it was falling out. Not only did it help with the fallout and regrowth but it is now looking healthier than ever!
I adapted this muffin recipe from a banana cake one my Mum use to make me and I’m so glad it turned out perfectly the first time! These muffins are fluffy and soft from the mashed banana, have a delicate fruity flavour with passionfruit coming through from the QT powder and contain hunks of oozy dark chocolate too.
Banana Choc Collagen Muffins
Makes 12 muffins
Prep time: 15 minutes
Total time: 30 minutes
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup honey
- 2 eggs
- 1 cup packed mashed ripe bananas (around 3-4 bananas)
- 1/4 milk of choice (I used oat coconut milk)
- 1 teaspoon vanilla bean paste or extract
- 6 scoops of QT Belle Powder (use code ARIANA15 for a discount)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups wholemeal flavour
- 1/3 cup oats
- 125g dark chocolate (I used Whittakers Dark Ghana)
- Preheat the oven to 180 degrees Celsius.
- Taking your muffin tin, grease with butter or non-stick cooking spray.
- Add your oil and honey to a large bowl, whisking together. Add the eggs, vanilla bean paste, mashed banana, milk and QT Belle Powder and beat until well until combined.
- Add in the baking soda, salt, cinnamon, wholemeal flour and oats and using a spatula or large mixing spoon, mix together.
- Roughly chop your dark chocolate into chunks before folding through the mixture.
- Divide the batter evenly between the muffin cups (around 1/4 cup per slot).
- Bake the muffins for 25 minutes until golden brown and a muffin top has formed. To double check if it is cooked through you can insert a toothpick into the centre of the muffin and it will come out clean.
- Remove the muffin tray from the oven and while hot, run a knife around the edge of the muffins to loosen them from the pan before allowing them to cool completely.
- Once cooled, remove them from the tray and enjoy immediately! Transfer any others into an airtight container for up to 7 days.
- I’d recommend using muffin liners if you’re unsure if your muffin tray is non-stick or doesn’t grease well as the muffins are very soft so when removing from the tray they can sometimes get stuck and break easily.
- I made mine in a 12 serving muffin tin which is relatively small but you could make them in a 6 serving muffin tin if you’d prefer them to be larger.
- Each muffin when made into 12 serves has a serving of 1/2 scoop QT Belle powder per serve so 2 muffins will give you your daily serving.
- Feel free to add your favourite toppings to them whether that’s a slice of banana, walnuts or chocolate.
- These keep for around 7 days in an airtight container – I keep them in my cookie jars and warm as desired.
- These muffins freeze well too! When you want to enjoy one, just defrost individual muffins in the microwave for around 45 seconds, or until gently warmed through.