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Banana Muffins with Collagen and without Gluten

By McKenna Garrison, CNP, CSCS

October 3, 2025

Muffins are popular year-round but particularly in the fall because they’re cozy, fun to eat and contain just the right amount of sweetness without overpowering you.

These banana muffins fit the bill, with two big bonuses: They contain collagen and are gluten-free. This makes them especially gut friendly. Naturally sweetened with bananas, maple syrup and coconut sugar, they’re also delicious.

Let’s get to it.

Key ingredients

As always, we select health-minded ingredients that offer benefits. Here are the key ingredients to these banana muffins with collagen:

• Cassava flour: This gluten-free, grain-free alternative is easy to digest and provides resistant starch to support gut health; it also offers a neutral flavor

• Oat flour: Rich in soluble fiber, especially beta-glucan, which supports heart health

• Almond flour: Low in carbs and rich in healthy fats for blood sugar balance

• Multi Collagen Protein: Supports the gut lining, joint health and skin elasticity

• Coconut oil: Contains medium-chain triglycerides (MCTs) for quick energy

• Coconut sugar: Lower glycemic index than refined sugar and offers a natural caramel-like flavor

• Maple syrup: Natural sweetener with antioxidants and offers a rich flavor perfect for these muffins

• Bananas: Contains prebiotic fiber to support gut health and provides quick-digesting carbohydrates for energy

• Eggs: Complete source of protein with all essential amino acids

• Greek yogurt: High in protein for muscle and satiety plus packed with probiotics

• Cinnamon: Powerful antioxidant and may help regulate blood sugar levels

How to make banana collagen muffins

Preheat your oven to 425°F and line a muffin tin with 12 liners.

If you’re including the cinnamon filling, prepare it first by mixing just one-quarter cup of coconut sugar with one teaspoon of cinnamon and a pinch of sea salt. Set it aside.

In a large bowl, whisk together the cassava, oat and almond flours along with the collagen, coconut sugar, baking powder, salt, and cinnamon until well combined.

In a small pot, melt the coconut oil and allow it to cool for a few minutes. In a medium-sized bowl, mash the bananas with a fork. To this bowl, add the coconut oil, maple syrup, yogurt and vanilla, whisking until smooth before gently incorporating the eggs.

Next, combine the wet and dry mixtures, stirring just until no flour remains — avoid overmixing, as a few banana chunks are perfectly fine.

Spoon a small scoop of batter into each muffin cup, filling about halfway. If you’re opting in for the cinnamon filling, add a layer of the cinnamon filling over the batter, then top with another scoop of batter. If you have any extra filling, sprinkle it across the tops of the muffins.

Bake at 425°F for 5 minutes without opening the oven door, then reduce the temperature to 375°F and continue baking for 12 to 15 minutes. Check at the 12-minute mark by inserting a toothpick — if it comes out clean, they’re ready; if not, bake a few minutes longer.

Other muffin recipes

• Banana nut muffins (with Multi Collagen Protein, too)

• Lemon poppyseed muffins (with Multi Collagen Protein)

• Pumpkin spice muffins (with Bone Broth Protein Pumpkin Spice)

McKenna Harrison is a Certified Nutritionist, Certified Strength and Conditioning Specialist (CSCS) and recipe developer specializing in chronic digestive and hormonal conditions. But most importantly, she wants to help you feel nourished within your body and better connected to your body.