Chocolate-Raspberry Collagen Muffins with Coconut Butter Drizzle
The dream: a rich, chocolatey, cupcake-y muffin that isn’t just “not bad” for your health, it’s actually good for you. In our more snack-oriented dreams, we’ve fantasized about a dessert that can make your skin glow, support your gut health, and give you a protein boost, all while being low in sugar and gluten-free.
Impossible, right? Surprisingly, not so much: These luscious chocolate muffins fit the bill precisely. They’re grain- and gluten-free, have no refined sugar, and come with a secret weapon: Youtheory® Collagen Powder. This convenient, simple-to-use unflavored powder disappears into the muffins, so all you taste is rich, indulgent chocolate — but behind the scenes, these peptides strengthen your hair, skin, and nails; support healthy joints; and even help ward off signs of aging.
The muffins are also studded with tart raspberries, which bring a pop of color and flavor. And aside from pairing perfectly with chocolate, raspberries are a good source of vitamin C, which helps the skin synthesize collagen, making this star ingredient even more effective.
But the best part is that these muffins are easy to make, no special equipment needed. Whisk a few wholesome ingredients together, spoon into your muffin tin, and you’re on your way to a super-tasty snack — or breakfast! — all week long. (Pro tip: you can always freeze a few as a treat for your future self). A simple, optional glaze makes them even prettier, and lends healthy fats from coconut butter.
Rich chocolate, fresh raspberries, and a health- and beauty-boosting special ingredient — these muffins are a dream come true.
Chocolate Raspberry Collagen Muffins with a Coconut Butter Drizzle
1½ cups (156g) blanched almond flour
¼ cup (36g) arrowroot
¼ cup (4 scoops) Youtheory® Unflavored Collagen Powder
¼ cup (24g) unsweetened cacao powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
3 large eggs, beaten
¼ cup extra virgin olive oil (or other oil of choice)
¼ cup maple syrup
¼ cup milk of choice
1 teaspoon vanilla extract
¼ teaspoon instant coffee (optional)
½ cup fresh raspberries
¼ cup mini chocolate chips (optional)
¼ cup coconut butter
1 tablespoon milk of choice
1 tablespoon maple syrup
½ teaspoon vanilla extract
Pinch of fine sea salt
Almond or coconut milk, or another milk of choice (optional)
Make muffins: Preheat the oven to 350ºF; line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the almond flour, arrowroot, collagen, cacao, baking soda and salt. In a medium bowl, whisk together the eggs, oil, maple syrup, milk, vanilla, and coffee, if using. Pour the egg mixture into the flour mixture and stir until well combined. Fold in the raspberries and chocolate chips, if using.
Divide the batter among the muffin cups. Bake until firm on top and a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.
Make glaze: In a small saucepan combine the coconut butter, milk and maple syrup. Place over low heat and cook, whisking, until smooth. Remove from the heat; whisk in the vanilla and salt. Drizzle the glaze over the muffins and serve, or cover and refrigerate to serve later.
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