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healthier muffins

Blueberry Thyme Collagen Muffins

May 28, 2021 by Rachael Ng Leave a Comment

This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Tender and flavorful Blueberry Thyme Collagen Muffins made better-for-you! These muffins are seriously delicious and make for the perfect morning or midday snack.

Blueberry Thyme Collagen Muffins

I’m all about healthier, delicious baked goods. Give me muffins packed with fruit and collagen powder any day. These Blueberry Thyme Muffins are tender, moist, and flavor-packed. The juicy blueberries pair wonderfully with the fresh thyme. The added benefits of the collagen protein powder are a bonus! And I promise these better-for-you muffins don’t taste off. Enjoy them with your breakfast or as a tasty midday snack. However you eat these, you will love them! And if you have kids to feed, they will love these, too (my toddlers ate them up!).

What is Collagen?

Collagen is a fine powder supplement that helps promote healthy skin, hair, joints, and digestion. It’s made from animal protein and makes for a wonderful addition to many baked goods, especially quick breads like these muffins. It mixes seamlessly into this muffin batter and the taste is undetectable in the final muffin!

Ingredients You’ll Need + Substitutes

  • Coconut sugar is one of my favorite sweeteners. It’s low GI (and doesn’t taste like coconut). You can use your favorite granulated sugar in this recipe: white, raw/unrefined, or even brown sugar.
  • Unsweetened applesauce brings tons of moisture and natural sweetness to these muffins. You can use mashed banana in its place for a blueberry banana muffin (though you may want to leave out the thyme).
  • Plant-based milk is used for moisture, too. You can use whatever milk you like, including cow’s milk (if you’re not dairy-free).
  • Olive oil also adds moisture. Yep, these muffins are moist. Feel free to use your favorite baking oil. If you wish to use coconut oil, make sure it’s melted first and the rest of your ingredients are room-temp.
  • Agave is used as another low GI sweetener. You can use honey in its place, but honey has a GI similar to regular cane sugar.
  • Eggs bind the ingredients together and add more protein.
  • Fresh blueberries are used instead of frozen as the frozen ones will yield unsightly blue muffins. Trust me and go with the fresh ones 😉
  • Whole wheat pastry flour is a nutrient-dense flour that yields a tender texture in these muffins. You can use regular all-purpose flour (bleached or unbleached) in its place.
  • White whole wheat flour has a milder flavor than regular whole wheat flour. You get the nutrition and fiber of whole grains but with a milder taste. You can use whole wheat flour or more all-purpose flour in place.

You’ll Also Need:

  • Vanilla extract
  • Salt
  • Ground cinnamon + nutmeg
  • Baking powder
  • Baking soda
  • Fresh thyme
  • Collagen powder

More Protein Recipes

Collagen Coconut Oil Chocolate Chip Cookies
Chocolate Carrot Turmeric Protein Muffins
Keto Strawberry Protein Mini Muffins

Yield: 12-13 Muffins

Blueberry Thyme Collagen Muffins

Blueberry Thyme Collagen Muffins

Tender and flavorful Blueberry Thyme Muffins made better-for-you! These collagen muffins are seriously delicious and make for the perfect morning or midday snack.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup coconut sugar (or cane sugar)
  • 1 cup unsweetened applesauce
  • 1/2 cup plant-based milk (or regular milk)
  • 1/4 cup olive oil
  • 1 tsp vanilla
  • 1/4 cup agave or honey
  • 2 large eggs
  • 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup Ancient Nutrition Multi Collagen Protein powder, unflavored
  • 1/2 tsp salt
  • 1 Tbsp cinnamon
  • 1 1/2 tsp nutmeg
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups fresh blueberries, washed & patted dry
  • 1 1/2 tbsp fresh thyme leaves, chopped

Instructions

  1. Preheat your oven to 350° and prepare a 12-well muffin pan with nonstick spray or muffin liners.
  2. In a medium bowl, whisk together the sugar, applesauce, milk, oil, vanilla, agave (or honey), and eggs.
  3. In a large bowl, whisk together the flours, collagen, salt, spices, and baking soda + powder. Stir in 1 1/2 cups of the blueberries.
  4. Add liquid ingredients to dry and mix until nearly combined. Stir in the chopped thyme.
  5. Fill muffin wells nearly to the top. Press the remaining 1/2 cup of blueberries into the tops of the muffin batter.
  6. Bake at 350°F for 15-20 minutes or until a toothpick inserted into a muffin comes out with a couple of crumbs. Allow muffins to cool in the pan for 5-10 minutes before gently removing to a cooling rack.
  7. Store leftovers in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free Tagged With: blueberry thyme collagen muffins, blueberry thyme muffins, collagen bread, collagen muffins, healthier muffins, protein muffins

Healthier Zucchini Chocolate Chip Muffins

January 3, 2019 by Rachael Ng 6 Comments

Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, spiced muffins are moist, chocolate-y, and filled with a whopping cup and a half of shredded zucchini! Is there a tastier way to get your greens on?!

Healthier Zucchini Chocolate Chip Muffins

I’ve had the recipe for these muffins sitting in my notes app for a few months now. I have no idea why it has taken me so long to share this recipe with you! I know. I know. Another zucchini muffin? Yes. Because these are one of my favorite muffins. Ever. They are fluffy, tender, moist, not too sweet, and they give me a bit of green veggie! What’s not to like?! I added a touch of ground cardamom, along with some cinnamon, and wow, I love these muffins!

This recipe is super easy to follow. There are a few steps involved, but it’s all worth it in the end! The amount of chocolate chips and the kind of spice you add is totally up to you. I didn’t want these to be overly sweet, so don’t expect the 1/2 cup I have listed to give you a chocolate loaded muffin. But, by all means, load those babies up with a whole cup of chocolate if that’s what you’re into! I really like ground cardamom, but if you don’t have it on hand, or you’re not a big fan of the spice, no worries. You can leave it out, add more cinnamon, or add nutmeg in its place. Have fun with these, and happy baking!

Yield: 8 Muffins

Healthier Zucchini Chocolate Chip Muffins

Healthier Zucchini Chocolate Chip Muffins

Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, vegan-friendly muffins are moist, chocolate-y, and perfectly spiced! With a whole cup and a half of shredded zucchini, is there a tastier way to get your greens on?!

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk, room temp
  • 2 large eggs, room temp (or 2 flax eggs)
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 1/2 cups finely shredded zucchini
  • 1/2 cup chocolate chips + more for topping

Instructions

  1. Preheat your oven to 350°F and prepare your muffin pan with liners or non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, combine the coconut sugar and melted coconut oil. Add the almond milk, eggs, and vanilla extract. Whisk until totally combined.
  3. Place your shredded zucchini on a paper towel and squeeze out and discard the excess juice. Add the zucchini to your mixture and stir until combined, breaking up the zucchini shreds.
  4. Sift the flours, baking soda, baking powder, salt, cinnamon, and cardamom into the wet ingredients. Gently fold everything together until no flour pockets remain. Fold in the chocolate chips.
  5. Spoon or scoop batter into your prepared muffin pan, filling each well nearly to the top - you will get between 7 and 9 muffins, depending on how full you fill them. Top with chocolate chips, slightly pressing each chip into the batter.
  6. Bake muffins at 350°F for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean - try to find a spot with no chocolate! 
  7. Let your muffins cool in the pan for 5-10 minutes before removing to a cooling rack. If you didn't use liners, slide a butter knife around each muffin before gently removing. Enjoy warm and store leftovers in an airtight container at room temperature.

Notes

  • Be sure to bring your milk and eggs to room temperature - if they're too cold, the coconut oil will solidify while you’re mixing
  • You can use whole wheat flour or all-purpose flour in place of the white whole wheat flour - your muffins won't be as fluffy
  • Cardamom can be replaced with nutmeg if you don't have cardamom on hand
  • For vegan muffins, replace the eggs with 2 flax eggs: 2 Tbsp flaxseed meal + 6 Tbsp warm water - mix and allow to thicken for 5 minutes

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 242mgCarbohydrates: 38gFiber: 3gSugar: 19gProtein: 5g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free, Vegan Tagged With: dairy free muffins, healthier muffins, zucchini bread, zucchini chocolate chip, zucchini muffins

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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