Morning coffee, meet your new BFF: Vital Proteins Collagen Creamer®. Unlike other creamers, our Collagen Creamer™ supplement is packed with 10g of hydrolyzed Collagen Peptides per serving to help support healthy hair, skin, nails and joints.** It's also non-dairy and made without gluten or added sugars. Plus, this powdered creamer alternative is packed with energy-boosting MCTs,** thanks to the coconut milk powder.
ICYMI: It's incredibly easy to incorporate collagen to your daily wellness routine. Simply add a scoop of our Collagen Creamer™ supplement to your cup of joe or favorite recipes to boost your daily collagen intake. Need some culinary inspiration? Check out our favorite collagen recipes below, using our fan-favorite Vital Proteins Collagen Creamer® in Vanilla.
1. Chocolate Chip Pancake Donuts
Yields 6 Chocolate Chip Pancake Donuts
Ingredients:
- 2 eggs
- ½ banana
- 3 T maple syrup
- 1 T coconut oil
- 1 T monk fruit sweetener
- 1 t baking powder
- ½ C oat flour
- ¼ C ground flax seed
- 2 scoops Vital Proteins Collagen Creamer® in Vanilla
- 4 T chocolate chips
Toppings:
- 3 T maple syrup
- 1 T monk fruit sweetener
Directions:
- Preheat the oven to 350°F.
- Mash the banana in a bowl with a fork.
- Mix all of the wet ingredients in with the banana until smooth.
- Add the dry ingredients for the donuts (besides the chocolate chips) to the bowl and mix until well combined.
- Fold in the chocolate chips and pour the mixture evenly into a greased donut pan.
- Bake the donuts for 15 minutes.
- Remove the donuts from the oven and let them cool for 5 minutes.
- Carefully remove them from the pan to cool for an additional 5-10 minutes.
- Top with maple syrup and additional monk fruit sweetener for that perfect pancake flavor. Forks up!
2. LAVENDER VANILLA LATTE
Yields 2-3 servings
Ingredients:
- 20 oz. almond milk (boiled)
- 2 scoopsVital Proteins Collagen Creamer®in Vanilla
- 1 t dried culinary lavender
- 1 t cinnamon
- 1 t vanilla extract
- 2 T maple syrup
Directions:
- Grind the lavender buds into powder.
- Blend all ingredients on low. Increase the speed for more foam.
- Serve, sip & enjoy!
3. HEART-SHAPED COLLAGEN COOKIES
Yields 2 dozen Heart Cookies
Ingredients:
- 1 C oat flour
- 2 scoopsVital Proteins Collagen Creamer® in Vanilla
- ½ t baking powder
- 1 egg
- ⅓ C granulated monk fruit
- ⅓ C coconut oil
- Dash of salt
Directions:
- In a small bowl, whisk the egg and coconut oil.
- Add the remaining ingredients to the bowl, mixing until smooth.
- Once well integrated, form the dough into a circle. Flatten the dough on a piece of parchment paper. Keep the dough around 1-inch thick.
- Refrigerate for 1 hour, wrapped in parchment paper.
- In between two pieces of parchment paper, roll the dough out to be around ½-inch thick. Tip: If the dough is difficult to roll, let it sit out for around 2-3 minutes.
- Preheat the oven to 350°F and prepare your cookie sheet, lining it with lightly greased parchment paper.
- Using your cookie cutter, cut the dough into hearts and place on the cookie sheet.
- Bake for 15 minutes. Let the cookies cool completely before icing with your favorite frosting!
4. Spiced Apple Cider Muffins
Yields 12 muffins
Ingredients:
Muffins
- 1 C apple cider
- 1½ flax eggs (1½ T flax meal + 4 T water)
- ¼ C grapeseed oil
- 1/3 C mashed ripe banana
- ¼ C maple syrup
- ½ C light brown sugar
- ½ C apple sauce
- ½ t salt
- 1½ t baking soda
- 1/2 t cinnamon
- 1/2 t allspice
- ¼ t nutmeg
- ½ C grated apple (packed)
- 2/3 C rolled oats
- ½ C almond meal
- 3 scoopsVital Proteins Collagen Creamer® in Vanilla
- 1 C gluten-free flour blend (we used Bob’s 1:1)
- dried apple slices (optional, for topping)
Glaze Ingredients:
- ¼C powdered sugar
- 1 t Vital Proteins Collagen Creamer® in Vanilla
- 1½ t very hot water
- 1 T melted coconut butter
Directions:
- Simmer apple cider in small saucepan on stovetop until it is reduced to 1/2 C, set aside to cool.
- Preheat oven to 375F. Prepare muffin tin with 12 liners or lightly grease pan, unlined.
- Make the flax eggs in large mixing bowl and set aside. It takes around 5 minutes to thicken.
- To the flax egg mixture, add mashed banana, grape seed oil, and maple syrup. Whisk to combine.
- Next add brown sugar, applesauce, salt, baking soda, cinnamon, allspice, nutmeg and whisk to combine.
- Add apple cider and stir.
- Add grated apple and combine.
- Add oats, almond meal, vanilla collagen and gluten-free flour blend. Stir to combine.
- Divide evenly amongst the 12 tins, filling all the way to the top.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes our clean and they’re golden brown.
- Let cool completely before glazing or unwrapping.
- To prepare glaze, combine Vanilla Collagen Creamer and powdered sugar in a bowl.
- Added very hot (or boiling) water to the sugar mixture. Stir in melted coconut butter.
- Drizzle over muffins and enjoy!
5. Gluten-Free Vanilla Cake
Yields 12 servings
Ingredients:
- 1¼ C almond flour
- ¾ C coconut flour
- ¼ C tapioca flour
- 2 scoopsVital Proteins Collagen Creamer® in Vanilla
- 3 eggs
- 1 t baking soda
- 1 t cinnamon
- 1 t sea salt
- ¼ C coconut oil (melted)
- ¾ C coconut sugar
- ¼ C maple syrup or honey
- 1 T pure vanilla extract
Directions:
- Pre-heat oven to 325°F, grease two 8-inch cake pans with coconut oil or line with parchment paper.
- In a large mixing bowl, combine dry ingredients of almond flour, coconut flour, tapioca flour, Vanilla Collagen Creamer™ supplement, baking soda, sea salt and cinnamon.
- In a separate mixing bowl, whisk together the eggs, maple syrup, coconut oil and coconut sugar until well combined.
- Slowly mix dry ingredients to wet mixture.
- Pour batter evenly between the two cake pans and bake for 20 minutes or until toothpick comes out clean.
- Enjoy with your favorite dairy-free frosting. Garnish with fresh sugared cranberries and rosemary.
6. Paleo White Chocolate and Macadamia Nut Muffins
Yields 8 muffins
Ingredients:
- 1 C almond flour
- ½ C tapioca flour
- ½ C coconut flour
- 1 scoopVital Proteins Collagen Creamer® in Vanilla
- 1 T cinnamon
- 1 T baking powder
- ½ t sea salt
- 2 eggs
- ½ C maple syrup
- ¼ C applesauce
- ½ C coconut or almond milk
- 1 T vanilla extract (optional)*
- ½ C cacao butter chips or chunks
- ½ C macadamia nuts, plus more for topping
Directions:
- Preheat oven to 350°F. Line a muffin pan with parchment paper liners and set aside.
- In a large mixing bowl, add in almond flour, tapioca flour, coconut flour,Vanilla Collagen Creamer™ supplement, cinnamon, baking powder and sea salt. Whisk together.
- In a separate bowl, whisk together eggs, maple syrup, applesauce, coconut milk and vanilla extract, if desired.
- Slowly add in dry mixture to the wet mixture until well combined.
- Fold in cacao butter and macadamia nuts.
- Pour batter to three-quarters full in each muffin liner.
- Top with remaining macadamia nuts.
- Bake for 25 minutes or until a toothpick inserted in a muffin comes out clean. *Note: the cacao butter will melt into the muffin while baking*
