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Super Antioxidant Muffins with Coconut-Collagen Cream

Muffins are practically irresistible on their own, so I was curious to see what would happen when we infused them with not one but several superfoods. The result? My new healthy obsession!

Created with grain-free flour and moisture-rich bananas, these muffins take the cake (pun intended) when it comes to texture and healthy sweetness. And to add a layer of refreshing fruity flavor (as well as a burst of antioxidants from a variety of veggies, greens, and fruits), I stir Paleovalley Organic Supergreens into the batter before baking.

Unlike many green powders, Organic Supergreens has no cereal grasses and tastes like pure fruit without the bitter-earthy flavor of the greens it contains. This makes it easier on your digestive system and a delicious addition to any recipe (or even just stirred into water).

To top off the superfood-fest, I whisked Grass Fed Bone Broth Protein powder into coconut cream to act as a thick frosting rich in anti-aging collagen.

These gems can be made ahead of time and eaten daily (even for breakfast) since they’re low in sugar, high in protein, and have a wide range of beneficial nutrients.

Super Antioxidant Muffins with Coconut-Collagen Cream

Prep time: 10 minutes (coconut milk refrigerated overnight)
Total time: 35 minutes
Serves: 12 muffins

Ingredients

Super Antioxidant Muffins

• 2-3 ripe bananas (approximately 1 ¼ cups), mashed
• 2 cups almond flour (this has a better texture than almond meal)
• 1 scoop Paleovalley Organic Supergreens Powder
• ½ cup tapioca flour
• 2 large eggs
• ¼ cup melted coconut oil
• ¼ cup plus 1 Tbsp raw honey or maple syrup
• 1 tsp vanilla extract (we love this 100% organic + gluten-free version!)
• 1 tsp baking soda
• ¼ cup pine nuts (or nuts of choice), crushed
• 2 apricots, pitted and sliced

Coconut cream topping

• 2 cans coconut milk, refrigerated overnight
• ¼ cup plus 1 Tbsp maple syrup
• 2 Tbsp Paleovalley 100% Grass Fed Bone Broth Protein
• 1 tsp vanilla extract

Equipment

• Whisk or hand beater
• Large mixing bowl
• Muffin tin

Directions

1. Preheat your oven to 350ºF. 
2. If you haven’t already, mash your bananas with a fork in a large bowl. 
3. Add the remaining muffin ingredients (except the pine nuts, sliced apricots, and coconut cream ingredients) to the bowl and mix thoroughly with a hand mixer on medium speed for 30 seconds. 
4. Line your muffin tin with muffin cups and evenly divide the batter between the 12 cups, filling each cup about ⅔ of the way full. 
5. Bake for 22-25 minutes, or until a toothpick comes out clean and the muffins are a rich golden brown on top. 
6. Remove from oven and set aside to cool.
7. Open your cans of coconut milk, being careful not to tip the cans so that the cream stays nice and thick at the top. Scoop out the cream and place in a mixing bowl, discarding the liquid left in the cans.
8. Add your Bone Broth Protein, maple syrup, and vanilla to the cream. Make sure you’ve cleaned the muffin batter off of your beater, then beat the cream until fluffy and smooth. If you find the cream to be too thick, add 1 Tbsp of almond or coconut milk. The texture should resemble thick, custard-like cream.
9. Remove the muffins from the baking tin and top with the coconut cream. You can place cream in a plastic storage bag and cut off one of the small tips at the corner to squeeze the cream onto the tops of the muffins, if you find this easier. 
10. Once the muffins are topped with cream, sprinkle with pine nuts and garnish with a slice of apricot.
11. Serve!

Paleovalley Supergreens & Grass Fed Bone Broth Protein can be added to just about anything! The Supergreens have a slightly fruity flavor, and the Bone Broth Powder is flavorless, so they both work in almost everything. All Paleovalley products are backed with our 100% satisfaction money-back promise.

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