5 Delicious Recipes That Use Our Vanilla Collagen Creamer
By: Grace Gavilanes
Morning coffee, meet your new BFF: Vital Proteins Collagen Creamer. Unlike other creamers, our Collagen Creamer is packed with 10g of hydrolyzed Collagen Peptides per serving to help promote stronger hair, skin, nails, and joints. It’s also free of gluten, dairy, and added sugars. And we have even more good news! Our Collagen Creamer is packed with energy-enhancing MCTs, thanks to the coconut milk powder.
ICYMI: it's incredibly easy to incorporate collagen to your daily routine. Simply add a scoop of our Collagen Creamer to your cup of joe or favorite baked goods for a health and flavor boost. Need some culinary inspiration? Check out our favorite collagen recipes below, using our celeb-favorite Vanilla Collagen Creamer.
RELATED: How to Use Vital Proteins Collagen Creamer
Spiced Apple Cider Muffins
Yields 12 muffins
- 1 C apple cider
- 1½ flax eggs (1½ T flax meal + 4 T water)
- ¼ C grapeseed oil
- 1/3 C mashed ripe banana
- ¼ C maple syrup
- ½ C light brown sugar
- ½ C apple sauce
- ½ t salt
- 1½ t baking soda
- 1/2 t cinnamon
- 1/2 t allspice
- ¼ t nutmeg
- ½ C grated apple (packed)
- 2/3 C rolled oats
- ½ C almond meal
- 3 T Vital Proteins Vanilla Collagen Creamer
- 1 C gluten-free flour blend (we used Bob’s 1:1)
- dried apple slices (optional, for topping)
- Simmer apple cider in small saucepan on stovetop until it is reduced to 1/2 C, set aside to cool.
- Preheat oven to 375F. Prepare muffin tin with 12 liners or lightly grease pan, unlined.
- Make the flax eggs in large mixing bowl and set aside. It takes around 5 minutes to thicken.
- To the flax egg mixture, add mashed banana, grape seed oil, and maple syrup. Whisk to combine.
- Next add brown sugar, applesauce, salt, baking soda, cinnamon, allspice, nutmeg and whisk to combine.
- Add apple cider and stir.
- Add grated apple and combine.
- Add oats, almond meal, vanilla collagen and gluten-free flour blend. Stir to combine.
- Divide evenly amongst the 12 tins, filling all the way to the top.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes our clean and they’re golden brown.
- Let cool completely before glazing or unwrapping.
- To prepare glaze, combine Vanilla Collagen Creamer and powdered sugar in a bowl.
- Added very hot (or boiling) water to the sugar mixture. Stir in melted coconut butter.
- Drizzle over muffins and enjoy!
- Add coffee, 4 oz. of milk, coconut oil or butter, and Collagen Creamer into a blender.
- Blend until creamy.
- Pour the remaining 2 oz. of milk into a mason jar. Screw on the lid.
- Shake the jar for about 60 seconds, until milk is beginning to froth.
- Remove the lid of the jar. Microwave on high for about 30 seconds. This will harden the froth.
- Spoon the froth over the latte, and sprinkle with cinnamon or nutmeg if using.
Keto Cookie Dough Fat Bombs
- 1 C almond butter (or whichever nut butter your like best)
- ½ C coconut oil
- ½ C coconut butter
- ½ c coconut flour
- 2 t vanilla
- 2 t sea salt
- ½ C chocolate chips
2 scoops Vital Proteins Vanilla Collagen Creamer
- In a small pan over low – medium heat, melt almond butter, coconut butter and coconut oil. Stir until combined.
- Remove from heat and stir in Vanilla Collagen Creamer, coconut flour, vanilla and sea salt.
- Gently fold in chocolate chips.
- Pour mixture into bowl and let set in freezer for at least 3 hours.
- Remove from freezer, roll to form into small balls. Place on a flat baking sheet or plate and put back into the freezer for another 15-30 minutes.
- Store Fat Bombs in freezer in airtight container.
Gluten-Free Vanilla Cake
Yields 12 servings
- 1¼ C almond flour
- ¾ C coconut flour
- ¼ C tapioca flour
- 2 scoops Vital Proteins Vanilla Collagen Creamer
- 3 eggs
- 1 t baking soda
- 1 t cinnamon
- 1 t sea salt
- ¼ C coconut oil, melted
- ¾ C coconut sugar
- ¼ C maple syrup or honey
- 1 T pure vanilla extract
- Pre-heat oven to 325°F, grease two 8-inch cake pans with coconut oil or line with parchment paper.
- In a large mixing bowl, combine dry ingredients of almond flour, coconut flour, tapioca flour, Vanilla Collagen Creamer, baking soda, sea salt and cinnamon.
- In a separate mixing bowl, whisk together the eggs, maple syrup, coconut oil and coconut sugar until well combined.
- Slowly mix dry ingredients to wet mixture.
- Pour batter evenly between the two cake pans and bake for 20 minutes or until toothpick comes out clean.
- Enjoy with your favorite dairy-free frosting. Garnish with fresh sugared cranberries and rosemary.
Paleo White Chocolate and Macadamia Nut Muffins
Yields 8 muffins
- 1 C almond flour
- ½ C tapioca flour
- ½ C coconut flour
- 1 scoop Vital Proteins Vanilla Collagen Creamer
- 1 T cinnamon
- 1 T baking powder
- ½ t sea salt
- 2 eggs
- ½ C maple syrup
- ¼ C applesauce
- ½ C coconut or almond milk
- 1 T vanilla extract (optional)*
- ½ C cacao butter chips or chunks
- ½ C macadamia nuts, plus more for topping
- Preheat oven to 350° F. Line a muffin pan with parchment paper liners and set aside.
- In a large mixing bowl, add in almond flour, tapioca flour, coconut flour, Vanilla Collagen Creamer, cinnamon, baking powder and sea salt. Whisk together.
- In a separate bowl, whisk together eggs, maple syrup, applesauce, coconut milk and vanilla extract, if desired.
- Slowly add in dry mixture to the wet mixture until well combined.
- Fold in cacao butter and macadamia nuts.
- Pour batter to three-quarters full in each muffin liner.
- Top with remaining macadamia nuts.
- Bake for 25 minutes or until a toothpick inserted in a muffin comes out clean. *Note: the cacao butter will melt into the muffin while baking*