A Yummy Lower Fat and Higher Protein version of your Favorite Fluffy Gluten Free and Dairy Free Muffin that will be your new go-to! These are simple, easy to make, and the perfect make ahead snack for everyone to enjoy!
3/4 cup unsweetened applesauce (Watch out for sugar added applesauce, the unsweetened should have zero added sugar)
1/2 cup cane sugar
1/3 cup melted dairy free butter of choice (I used this one)
2 large room temperature eggs (I recommend leaving them out for at least 30 minutes)
1 1/2 teaspoons pure vanilla extract
1 1/2 cups All Purpose Gluten Free Flour ( I recommend and used King Arthur brand)
Preheat the oven to 350 degrees and line with 10 muffin paper liners.
In a large bowl, add the applesauce, sugar, melted butter, vanilla extract and eggs. Mix until combined and set aside.
In a separate bowl, add the all purpose flour, rolled oats, collagen peptides, baking powder, baking soda, and sea salt. Mix until combined.
Add the dry to the wet and mix until there are no clumps in the batter.
Add the chocolate chips into the batter.
Using an ice cream scoop, scoop the batter into the muffin liners until all 10 are filled. Tap the muffin tin agains the counter to even the batter in the muffins. Sprinkle a few extra chocolate chips on the top.
Bake the muffins in the pre heated oven for 20-22 minutes.
Every now and again you taste a treat that is so good and so beautiful that you have to take a step back and take a bite out of it and say, “Sh*t that’s good!“
This is one of those recipes!
What You Need To Make Gluten Free Cinnamon Sugar Banana Donut Holes
Butter of choice
Gluten free all purpose flour (I used the King Arthur brand)
How To Make The Perfect Donut Hole
The key to these donut holes is using a mini muffin tin and not scooping too much batter into the tin.
I recommend only adding 1 Tbsp of dough in each mini muffin tin portion. Otherwise, your donut holes will be less like donut holes and more like a large cinnamon sugar baseball…but a tasty one at that!
To make the perfect cinnamon sugar coating don’t skimp on the butter! Coating the melted butter in the baked donut holes is key to making the cinnamon sugar mixture stick.
Mixing The Cinnamon Sugar Coating
I recommend adding about 1-2 Tbsp of cinnamon to the 3/4 cup of sugar in a small bowl. For more of a sugary-flavor and less of a cinnamon flavor I would recommend only adding 1 tbsp of cinnamon.
Fluffy and flavorful Gluten free cinnamon banana donut holes that are perfectly sweet! These can be made dairy free!
2 tbsp brown sugar
1 Tbsp cane sugar
1/4 cup melted butter
1/4 cup greek yogurt (or dairy-free yogurt of choice)
2 tsp vanilla extract
1 cup mashed banana (about 2 large)
1 1/4 cup self rising flour (To make this for every 1 cup of flour add 1 1/2 tsp. baking powder and 1/4 tsp salt)
1 scoop collagen
1/2 tsp baking soda
Cinnamon sugar coating
3/4 cup sugar
5 tbsp butter melted
2 TBSP cinnamon
Spray a mini muffin tin with non-stick spray and preheat the oven to 350.
In a large bowl combine the egg, melted butter, greek yogurt, mashed banana, collagen peptides, vanilla extract, brown sugar, and cane sugar. Get out as many lumps as you can. A few will be in there from the banana and that is A ok!
Add the self-rising flour and baking soda in a separate medium-sized bowl and mix until combined.
Mix the dry ingredients into the wet and mix until everything is combined.
Using a tablespoon, spoon the batter into the mini muffin tin.
Bake in the oven for 14-17 minutes.
While the donut holes are baking, prepare the cinnamon sugar topping. Pour the melted butter into a small bowl and combine the cinnamon and sugar together in another small bowl.
Take out of the oven and let cool for 5 minutes.
Role the donut hole in the butter using a fork to coat it. Be sure to tap out the extra butter by scooping the donut hole with a fork and letting the excess butter drip over the melted butter bowl.
Then, coat the banana donut hole in the cinnamon sugar mixture and set aside.
Repeat until all of the banana donut holes are coated and enjoy!
Store these in a container for a max of 2 days! (if they last that long)
These gluten-free flourless peanut butter cookie cups are perfectly crisp and sure to please a crowd.
Can you ever beat peanut butter wrapped in chocolate and more peanut butter?
What You Need To Make These Flourless Peanut Butter Cookies
Creamy peanut butter (not natural, use something like Jif. A natural one likely won’t work
Light brown sugar
How To Make The Perfect Dough
Remember to freeze the dough for at least 30 minutes! By Freezing the dough it helps limit the spread of the cookie but also helps it form a more moldable dough to roll into balls.
Also, be sure to not use natural peanut butter. The natural oils in natural peanut butter will yield a different texture. I suggest using White Chocolate Wonderful by Pb & Co or something like JiF or Peter Pan.
Hershey’s Kiss Variations
As with any recipe you can substitute the chocolate as you see fit and also ditch the mini muffin tin if you wish.
If you swap out the muffin tin trade it in for a cookie sheet and add Hershey’s kisses to the center.
Simple and Yummy flourless peanut butter cookies that are wrapped in a chocolate and peanut butter Rees’s center. These are gluten free and made with less than 6 ingredients.
1 cup creamy peanut butter (use Jif or any non-natural Pb)
½ cup light brown sugar + 3 tbsp for rolling cookies in
1/4 cup granular sugar
¼ teaspoon sea salt
1/2 tsp baking soda
1 tsp vanilla extract
24 mini Reese’s
Preheat the oven to 350°F. Spray a mini muffin tin baking sheet with non-stick spray.
In a large mixing bowl, combine all the ingredients, except for the mini Reese’s minis.
Store the bowl of dough in the freezer for 30 minutes.
Using a cookie scooper (mine was about 1.5 Tbsps of dough) drop the dough into the mini muffin tin. If you don’t want the cookies to have as much of an overflow than you may roll the dough into 1 tablespoon.
After rolling the dough into a ball roll it in a small bowl of the 3 Tbsps of sugar. Make sure the cookie is evenly coated.
Bake at 350°F for 13-15 minutes. The cookies should have little cracks in them and be slightly browned.
While the cookies are baking unwrap all of the mini Reese’s so they’re ready for when the cookies are done.
When the cookies are done in the oven press a toothpick into a cookie to check if there is any uncooked dough is present. If the toothpick comes out clean the cookies are ready!
Once the cookies are done baking quickly press a mini Reese’s on top. Allow cookies to cool for at least 10 minutes and enjoy!
These cookies can be stored in an airtight container for up to 3 days. You can also store them in the freezer for 2 weeks to a month. Just be sure to let them defrost before enjoying.
High-protein Gluten-Free Granola made with simple ingredients. This go-to recipe can be made in a snap!
2 tbsp natural peanut butter (The drippy kind)
2 tbsp melted vegan butter of choice ( I used the Earth Balance brand)
Heaping 1/4 cup honey
1 tsp. vanilla extract
2 cups Certified Gluten-Free rolled oats
2 scoops of collagen (2 scoops = 2 servings for the collagen peptides I used)
3/4 cup chopped honey-roasted peanuts
1 tsp. cinnamon
1/2 tsp. sea salt
1/3 cup chocolate chips
Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
Combine all the ingredients in a large bowl, except for the chocolate chips. Mix everything well so that the granola is evenly coated in the honey and that there are no dry areas.
Transfer the granola to the large baking sheet and spread it out into an even layer. A trick that works for me is hitting the baking sheet on the counter a few times. It makes the granola spread easier across the baking sheet.
Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
Let the granola cool for at least 45 minutes.
Break the granola into clumps once cooled.
Sprinkle the chocolate chips into the granola.
Store in an air-tight container at room temp for about 1 week.
Serving Size:1/2 cup
Keywords: Gluten free granola, collagen peptides, high protein granola, healthy granola, dairy free granola, vegan granola, dairy free