These flourless keto peanut butter muffins are packed with protein to fuel you through your healthy day. An easy recipe that makes a fabulous on-the-go keto breakfast.
I love keto muffins and I am pretty sure I post a new muffin recipe at least once a month. They’re so easy and ideal for quick healthy breakfasts or keto snacks. And they freeze like a dream.
I also love experimenting with keto ingredients and finding new ways to do things. So these keto peanut butter muffins are entirely flourless. No almond flour, coconut flour, or peanut flour at all.
Instead, I made them with collagen protein powder. And my husband declared that they were some of the best keto muffins I’d ever made! Crazy, right? But it works!
Baking with collagen
In most instances, I don’t recommend using collagen protein in keto baking. I usually use whey protein or egg white protein in keto cakes and muffins because it provides a lighter, fluffier consistency.
I have found that, when baking with almond flour, collagen usually makes the baked goods gummy and hard to cook through.
It makes sense when you think about it. Collagen is one of the building blocks of the human body, and of all animal bodies. It’s in our skin, hair, joints, and connective tissues, and it provides structure, elasticity, and moisture.
In the same manner, collagen protein powder (aka collagen peptides) tends to hold on to moisture, so it can keep muffins and cakes from baking properly.
But I used it very differently in these keto peanut butter muffins. I skipped the flours altogether, didn’t add any additional liquids, and used collagen and peanut butter for structure.
And I was delighted with the results!
Collagen peptides vs. hydrolyzed collagen
So what’s the difference between collagen peptides, hydrolyzed collagen, and collagen powder? If you’re confused by all these different terms, you’re not alone!
Every brand and recipe refers to collagen in various ways, but the truth is that it’s all one and the same. They all contain collagen that has undergone hydrolysis, in order to break the bigger amino acid chains into a more digestible form.
Okay but with so many brands of collagen out there, which ones do you choose?
All I can tell you is that I love Perfect Keto. It’s a little pricier than some but it has incredibly clean ingredients from grassfed animals. It also has some delicious flavoured varieties and I can’t get enough of the salted caramel.
For 20% of all Perfect Keto products, use ALLDAYIDREAM20
(I am an affiliate and make a small commission on each sale but I truly love their collagen!)
How to make keto peanut butter muffins
These muffins are delicious and easy to make. Here are my best tips for getting it right:
- Line the muffin pan: I always recommend silicone or parchment liners, as keto baked goods can stick more than the conventional kind.
- Melt the peanut butter: You want it to be easy to whisk in with the other ingredients so it needs to be almost liquid before you proceed.
- Whisk in the sweetener: Break up any clumps in the sweetener and try to get it well dissolved into the peanut butter. Then add the eggs and vanilla.
- Stir in the dry ingredients: Add the collagen, baking powder, and a bit of salt and whisk until well combined. The batter should be somewhat on the thin side but will thicken up as it sits.
- Stir in the chocolate chips: I always like to save a few chips for the top of each muffin.
- Bake until golden: The best way to test doneness in keto muffins is the touch test. Simply touch the top of one muffin and if it feels firm, it’s done. Don’t over-bake.
Frequently Asked Questions
This is an unusual keto muffin recipe so I know there will be a lot of questions. I will do my best to answer them here!
Other protein powders work very differently than collagen. I once tried egg white protein in a muffin like this and they were very dry. So I really can’t guarantee this recipe with a different kind of protein powder.
If you do try, I recommend adding some additional coconut oil or butter (about ¼ cup) and adding more liquid if necessary. Make sure you don’t over-bake them.
Yes, any nut butter should work well. If it has a lot of separated oil, make sure to mix it in well before proceeding.
That could be absolutely delicious. The salted caramel or peanut butter flavors from Perfect Keto would be great in these muffins. Do keep in mind that flavoured collagen usually contains sweetener so you may want to cut back on the added sweetener.
To be frank, I am not entirely sure, as I haven’t yet experimented using collagen and other sweeteners. Any erythritol based sweetener should be fine but I can’t be sure how allulose or BochaSweet will affect the results.
If you try, please be sure to come back and tell me how it goes!
Storage information
Store these keto peanut butter muffins on the counter in an airtight container for up to four days, or in the fridge for a week.
They can also be frozen for several months.
Keto Peanut Butter Muffins Recipe
Ingredients
- 1 cup peanut butter (creamy, no sugar added)
- 1 tablespoon coconut oil or butter
- ½ cup Swerve Brown See notes
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup collagen protein powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
- Place the peanut butter and coconut oil in a large microwave safe bowl, and microwave until they are melted and can be stirred together. Alternatively, you can melt them in a pan over low heat.
- Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs. Add the collagen, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
- Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen, are golden brown, and firm to the touch on top.
- Remove and let cool in the pan.
Melissa R says
These muffins are now a staple in our house! I am currently leaving out the chocolate chips since we feed them to our 11 month old for breakfast. Everyone loves them, and they’re so easy to make!
Wendy says
A short story…
FIVE-STAR RATING ISN’T HIGH ENOUGH.
The end.
=)
Carolyn says
Excellent!
Julie says
DELICIOUS! Thank you so much Carolyn! I just made them and they are definitely beyond good. They are moist and scrumptious!
Molly says
These are fabulous!!! Bravo and thank you for sharing the recipe!
Joan says
Love these Carolyn! The texture is so good as well as the flavor. Hope you will experiment with chocolate soon. So often I find keto cupcakes dry.
KP Gallant says
Oh my, these are spot on. The texture is perfect. When I was baking them, I thought there was no way they were going to turn out. Was I surprised. I will be making these again and again. Thank you.
Carolyn says
Ha, I was surprised too! 😉
Maria says
These are fantastic…thank you so much for sharing your mad skills
Trish says
These are perfect. Not too sweet and very satisfying. I made exactly as the recipe stated. Mine cooked in 22 minutes.
Teresa says
I have been eating Keto for about 41/2 years and have made so many muffins and baked goods. I made these this morning, and my husband said, “these are the best thing you have ever baked since baking keto”. I look forward to other muffin recipes with the collagen. I am so thankful for your research and development of all these great recipes, and you never quit working on improvements! Thank you!
Carolyn says
I plan to try more!
katerina @ diethood.com says
These are amazing! I can’t wait to add them to my keto diet! YUM!
Sue says
This looks great! Do you think this could be used to make cookies or would the batter be too thin?
Carolyn says
Much too thin! The collagen liquifies during baking so it would run all over your pan.
Sue says
Ooooh, good to know. Thanks!
Kristyn says
I will be making these weekly!! Love peanut butter & chocolate together & the muffins are so moist!
Taylor says
My family LOVED these muffins! They were so moist and fluffy, with the perfect amount of peanut butter flavor. These will definitely be a go-to snack from now on!
Helen says
Hi! Can I use bone broth protein powder, eg Dr. Axe/ Ancient Nutrition?
Carolyn says
As I explain the post, I cannot guarantee anything but collagen.
YC says
Thanks for this brilliant recipe . These protein muffins are delicious! My hubby love them too; he prefers this protein muffin to those I usually bake with almond flour. I totally agree with him.
Do you think I can swap the peanut butter with coconut butter ?
Carolyn says
Coconut butter isn’t really quite the same as other nuts/seed butters… it’s super hard coming out of the jar and take a lot of effort to melt. I cannot honestly say whether it will work.
Irna says
I’ve got these baking in the oven now , can’t wait!! I’m in Australia and the collagen is very expensive so this is one treat that is all mine! These will be my special hair and nail muffins !
Carolyn says
Ugh, I am sorry it’s so expensive there. Hopefully someone will start a local brand!
Sheryl says
These look and smell delicious! I used THM integral collagen and it worked great. I just ate two of them for dinner and I’m stuffed!
Thanks for all your great recipes!
Carolyn says
Glad to hear it!
Amy S. says
Could unflavored whey protein isolate be used in place of the collagen? It’s what I have on hand.
Carolyn says
So if you read the blog post, you will see that I talk about that already…
Michelle says
These were delicious!! I don’t love cakes muffins, but these were dense and so yummy!
Marina says
Thank you so much for the recipe! I’ve made it today, it’s delicious! I used madeleine and sea shells trays for baking, and they are so cuuuuute! Love it. I wish I could attach the photo