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.
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.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More