Your average muffin from Starbucks is made with the same ingredients as a birthday cake, so I wanted to create a muffin that was low in sugar, but still satisfyingly sweet.

These can be made with or without eggs and are naturally nut-free and gluten-free.

I have a feeling you are going to love these gems!



  • 1 egg or use Bob’s Red Mill Egg Replacer
  • 1 ripe banana, mashed
  • 1/2 cup buckwheat flour⁣⁣
  • 1/2 cup oat flour
  • 1 cup frozen cherries
  • 3 scoops collagen powder
  • 3 tbsp chia seeds
  • 3 tbsp ground flax seed
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup non dairy milk (oat, coconut, almond)
  • 1/2 tsp of sea salt
  • 1 tsp of baking powder⁣⁣
  • Coconut oil, for cooking


① Preheat oven to 375 degrees and grease muffin tin with coconut oil.

② In a large bowl, mix together the mashed banana, egg or egg replacer, maple syrup, vanilla extract, and milk.

③ Add in flours, chia + flax seed, collagen powder, baking powder, sea salt, and frozen cherries stir until well combined.

⑤ Using a spoon, scoop batter into muffin tins. Fill batter to the brim and top each muffin with 1-2 extra cherries.

⑥ Bake for 17 min. Allow the muffins to cool for a few minutes.

⑦ Serve hot with almond butter or Kerry Gold butter inside.