Instant oatmeal isn’t the only quick breakfast you can make in the microwave. Our gluten-free banana nut muffin is perfect for a solo meal or afternoon bite. Just mix everything in a mug, and two minutes later you’ll be digging your spoon into a moist pastry. The ingredients are pretty traditional—bananas, baking powder, cinnamon—with one twist: collagen peptides. This essential protein naturally declines as we age, but adding a scoop of flavorless powder to morning coffee, smoothies, soups, or even muffin batter delivers 10 grams of protein per serving, plus 19 amino acids.
Yield: 1 serving
Active Time: 10 minutes
1 scoop Thrive Market Collagen Peptides
2 tablespoons almond flour
1 tablespoon Thrive Market Organic Coconut Flour
½ teaspoon Thrive Market Organic Ground Cinnamon
¼ teaspoon baking powder
⅛ teaspoon salt
½ ripe banana, mashed
1 tablespoon Thrive Market Organic, Raw, Unstrained Honey
1 tablespoon Thrive Market Organic Virgin Coconut Oil, melted
1 tablespoon Thrive Market Organic Walnut Halves and Pieces, chopped
1 tablespoon Thrive Market Organic Dark Chocolate Chips
Add peptides, almond flour, coconut flour, cinnamon, baking powder, and salt to a 10-ounce, microwave-safe mug; stir until combined. Add mashed banana, egg, honey, and coconut oil; mix well. Stir in walnuts and chocolate chips, if using. Microwave on high for 1½ to 2 minutes, or until a toothpick comes out clean. Alternatively, bake in an oven-safe ramekin at 350 degrees F for 12 minutes.
Recipe credit: Angela Gaines
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