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6 Delicious Recipes That Call For Vital Proteins Collagen Creamer®

Morning coffee, meet your new BFF: Vital Proteins Collagen Creamer®. Unlike other creamers, our Collagen Creamer™ supplement is packed with 10g of hydrolyzed Collagen Peptides per serving to help support healthy hair, skin, nails and joints.** It's also non-dairy and made without gluten or added sugars. Plus, this powdered creamer alternative is packed with energy-boosting MCTs,** thanks to the coconut milk powder. 

ICYMI: It's incredibly easy to incorporate collagen to your daily wellness routine. Simply add a scoop of our Collagen Creamer™ supplement to your cup of joe or favorite recipes to boost your daily collagen intake. Need some culinary inspiration? Check out our favorite collagen recipes below, using our fan-favorite Vital Proteins Collagen Creamer® in Vanilla.

1. Chocolate Chip Pancake Donuts

Yields 6 Chocolate Chip Pancake Donuts


  • 2 eggs
  • ½ banana
  • 3 T maple syrup
  • 1 T coconut oil
  • 1 T monk fruit sweetener
  • 1 t baking powder
  • ½ C oat flour
  • ¼ C ground flax seed
  • 2 scoops Vital Proteins Collagen Creamer® in Vanilla
  • 4 T chocolate chips


    • 3 T maple syrup
    • 1 T monk fruit sweetener 


    1. Preheat the oven to 350°F.
    2. Mash the banana in a bowl with a fork.
    3. Mix all of the wet ingredients in with the banana until smooth.
    4. Add the dry ingredients for the donuts (besides the chocolate chips) to the bowl and mix until well combined.
    5. Fold in the chocolate chips and pour the mixture evenly into a greased donut pan.
    6. Bake the donuts for 15 minutes. 
    7. Remove the donuts from the oven and let them cool for 5 minutes.
    8. Carefully remove them from the pan to cool for an additional 5-10 minutes.
    9. Top with maple syrup and additional monk fruit sweetener for that perfect pancake flavor. Forks up!


    Yields 2-3 servings



    1. Grind the lavender buds into powder.
    2. Blend all ingredients on low. Increase the speed for more foam.
    3. Serve, sip & enjoy!


    Yields 2 dozen Heart Cookies



    1. In a small bowl, whisk the egg and coconut oil.
    2. Add the remaining ingredients to the bowl, mixing until smooth.
    3. Once well integrated, form the dough into a circle. Flatten the dough on a piece of parchment paper. Keep the dough around 1-inch thick.
    4. Refrigerate for 1 hour, wrapped in parchment paper. 
    5. In between two pieces of parchment paper, roll the dough out to be around ½-inch thick. Tip: If the dough is difficult to roll, let it sit out for around 2-3 minutes.
    6. Preheat the oven to 350°F and prepare your cookie sheet, lining it with lightly greased parchment paper.
    7. Using your cookie cutter, cut the dough into hearts and place on the cookie sheet.
    8. Bake for 15 minutes. Let the cookies cool completely before icing with your favorite frosting!

    spiced apple cider muffins

    4. 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 scoops Vital Proteins Collagen Creamer® in Vanilla
    • 1 C gluten-free flour blend (we used Bob’s 1:1)
    • dried apple slices (optional, for topping)

    Glaze Ingredients:


    1. Simmer apple cider in small saucepan on stovetop until it is reduced to 1/2 C, set aside to cool.
    2. Preheat oven to 375F. Prepare muffin tin with 12 liners or lightly grease pan, unlined.
    3. Make the flax eggs in large mixing bowl and set aside. It takes around 5 minutes to thicken.
    4. To the flax egg mixture, add mashed banana, grape seed oil, and maple syrup. Whisk to combine.
    5. Next add brown sugar, applesauce, salt, baking soda, cinnamon, allspice, nutmeg and whisk to combine.
    6. Add apple cider and stir.
    7. Add grated apple and combine.
    8. Add oats, almond meal, vanilla collagen and gluten-free flour blend. Stir to combine.
    9. Divide evenly amongst the 12 tins, filling all the way to the top.
    10. Bake for 25-30 minutes, until a toothpick inserted into the center comes our clean and they’re golden brown.
    11. Let cool completely before glazing or unwrapping.
    12. To prepare glaze, combine Vanilla Collagen Creamer and powdered sugar in a bowl.
    13. Added very hot (or boiling) water to the sugar mixture. Stir in melted coconut butter.
    14. Drizzle over muffins and enjoy! 

      vanilla cake

      5. Gluten-Free Vanilla Cake

      Yields 12 servings


      • 1¼ C almond flour
      • ¾ C coconut flour
      • ¼ C tapioca flour
      • 2 scoops Vital Proteins Collagen Creamer® in Vanilla
      • 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


      1. Pre-heat oven to 325°F, grease two 8-inch cake pans with coconut oil or line with parchment paper.
      2. In a large mixing bowl, combine dry ingredients of almond flour, coconut flour, tapioca flour, Vanilla Collagen Creamer™ supplement, baking soda, sea salt and cinnamon.
      3. In a separate mixing bowl, whisk together the eggs, maple syrup, coconut oil and coconut sugar until well combined.
      4. Slowly mix dry ingredients to wet mixture.
      5. Pour batter evenly between the two cake pans and bake for 20 minutes or until toothpick comes out clean.
      6. Enjoy with your favorite dairy-free frosting. Garnish with fresh sugared cranberries and rosemary.

      macadamia nut muffins

      6. 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 Collagen Creamer® in Vanilla
      • 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


      1. Preheat oven to 350°F. Line a muffin pan with parchment paper liners and set aside.
      2. In a large mixing bowl, add in almond flour, tapioca flour, coconut flour, Vanilla Collagen Creamer™ supplement, cinnamon, baking powder and sea salt. Whisk together.
      3. In a separate bowl, whisk together eggs, maple syrup, applesauce, coconut milk and vanilla extract, if desired.
      4. Slowly add in dry mixture to the wet mixture until well combined.
      5. Fold in cacao butter and macadamia nuts.
      6. Pour batter to three-quarters full in each muffin liner.
      7. Top with remaining macadamia nuts.
      8. 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*

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