Chef Carla's Gingerbread Collagen Muffins

  • Written By:Carla Contreras

This is a protein-packed treat that you can serve for breakfast, brunch, or eat as an afternoon snack. They are inspired by the Breakfast Blondies recipe in Bon Appetit. Bonus: This can be made into a loaf, line a large loaf pan with parchment paper and place the batter inside. Bake for 25-30 minutes until puffy and set.

Makes 9 muffins


  • 3/4 cup creamy, unsweetened almond butter*
  • 3 large eggs
  • 2 tsp. gingerbread spice blend or cinnamon
  • 1/4 cup organic molasses*
  • 1/4 cup maple syrup or honey*
  • 1 scoop EVOLUTION_18 Relaxing Vanilla
  • 2 tbsp flaxseed meal
  • 2 tsp. vanilla extract
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1 cup chocolate chips, optional


  1. Preheat the oven to 350F. Line a eight-inch-by-eight-inch baking dish with parchment paper, letting it overhang*.

  2. Add all the ingredients, except the chocolate chips, to a stand or handheld mixer with a whisk attachment and beat one minute on low until combined, and the two minutes on high.

  3. Pour into lined muffin tins and bake until puffy and a toothpick has just a few crumbs sticking to it, about 20 minutes.

  4. Store in the freezer and let sit on the counter for 30 minutes or overnight to defrost.

Chef Carla’s Notes: You can replace the nut butter with any creamy nut or seed butter you like. For more liquid butters like tahini, substitute the ground flax seeds for chia seeds because they have a thickening property. You can replace the molasses with honey or maple syrup. The molasses gives these gingerbread blondies the classic winter treat flavor.

Gingerbread Spice Mix

This homemade gingerbread spice mix brings the warming flavor of the winter holidays to your yogurt, oat milk latte, coffee smoothie, chia pudding, or favorite cookie recipe. You can use the spice mix like you would cinnamon.


  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/4 tsp. ground cardamom
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. ground clove


  1. Mix all ingredients together in a small bowl or jar.

  2. Store up to one month in an airtight container.

Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.

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