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Collagen Confetti Crumb Muffins (AKA Beaty Muffins!)

What's better than a muffin you say? A muffin with sprinkles and collagen of course! Picnik's Collagen Creamer is not only delicious and creamy, it is also amazing for you hair and nails! Yes, I created a muffin that tastes like birthday crumb cake that helps your hair and nails - you are welcome! Hahaha

These muffins are super light and fluffy, but get a nice crunch from the sweet crumb topping! These would be the perfect Birthday morning breakfast! I hope you enjoy these fun, sprinkle-filled muffins! Happy Baking!


1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)

½ cup coconut sugar

1 cup all-purpose gluten free flour

¾ cup gluten free oat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

1 cup Picnik Collagen Creamer

1/3 cup coconut oil, melted

1 ½ teaspoons vanilla extract

¼ cup rainbow sprinkles

For the topping:

¼ cup all-purpose gluten free flour plus 1 tablespoon

¼ cup brown sugar

½ teaspoon cinnamon

2 tablespoons Earth Balance Vegan Buttery Spread

¼ cup rainbow sprinkles

Preheat the oven to 350 degrees F. Line a 12-cavity muffin tin with muffin papers and set aside.

For the topping: In a medium bowl combine the all-purpose flour, brown sugar, and cinnamon. Using your hand work the cold butter into the flour mixture to create the crumb. The crumb mixture should pack together when squeezed in your hand. Add the sprinkles and toss to combine.

In a small bowl mix together the flax seed meal and water; set aside. You want this mixture to thicken into an egg white like consistency.

In a large bowl whisk together coconut sugar, all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt.

Add the collagen creamer, coconut oil, vanilla and the flax “egg”; mix to combine thoroughly. Mix until no lumps remain, then fold in the rainbow sprinkles.

Divide the batter evenly among the 12 baking cups. Sprinkle the top of each muffin with the crumb topping, coating the top of the muffin completely.

Bake for 25 to 30 minutes or until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean.

Allow to cool for 5 minutes before cooling completely on a wire rack.


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