White Chocolate Raspberry Collagen Muffins

raspberry collagen muffin_bnmulti recipes

Prep Time10 minutes

Cook Time 35 minutes
Servings 9 muffins


  • 3/4 cup (90g) unflavored collagen protein powder
  • 1/2 cup gluten-free baking flour
  • 1/2 cup coconut flour
  • 1/2 cup calorie-free sweetener
  • 2 tsp. baking powder
  • 1/2 tsp. salt optional
  • 1/2 cup (4 large) egg whites
  • 1/3 cup creamy cashew butter
  • 1/3 cup unsweetened almond milk
  • 1 1/2 tsp. pure vanilla extract
  • 2/3 cup raspberries fresh or frozen
  • 1/4 cup (1 oz.) white chocolate chips


  • Preheat oven to 180degrees C
  • Whisk together dry ingredients (through salt) in a medium mixing bowl.
  • Add wet ingredients (through vanilla) and mix until no clumps remain.
  • Gently fold in raspberries and white chocolate chips (mixture will be thick).
  • Scoop batter into six wells of a muffin tin that have been coated with cooking spray. If you’re using liners, coat the insides of the liners with cooking spray. For smaller, lower-calorie muffins, divide between nine wells.
  • Bake for 30-35 minutes until golden brown and a toothpick or knife inserted comes out mostly clean.
  • Leftover muffins will keep in the fridge in an airtight container at least one week, or in the freezer at least one month.