Gluten-Free Chocolate Collagen Fudgy Muffins a.k.a. When Dad Approves, You Know You Killed It!

Gluten-Free Chocolate Collagen Fudgy Muffins a.k.a. When Dad Approves, You Know You Killed It!

Okay, these muffins are a freaking scene.

Like, I don’t even know where to begin with them & how FREAKING PERFECT they are. They’re so perfect that my dad took time out of his busy day at work (BTW, he usually gives me no more than 15 seconds to say anything on the phone if I call him while he’s at work) to text me & tell me that HE LOVED THESE!!!! (AND THAT’S SAYING A LOT, because as you guys know, or some at least, I’m working hard to try to get him to eat healthy & let’s just say that sometimes, the lower sugar & carb content of some of my recipes have to grow on him!).

Now, let’s first talk about how these babes can satisfy every single dietary restriction. Ok wait, not every single one, since unfortunately, there is no vegan alternative to collagen just yet! But if you want to make these vegan, you can totally swap out the collagen for some more oat flour or another powder of your choice (I’m thinking a vegan vanilla  or chocolate protein powder would work best!). You really just want to swap the collagen for something with a similar texture so that you do’t have to compromise that aspect of these munchkins!

These babes are dairy-free, nut-free & refined flour & refined sugar-free!

This recipe is SO EASY & will leave you with the most deliciously moist, rich, decadent & fudgy chocolate muffins (that feel almost like cupcakes!). Yes, that means that THEY ARE SO GOOD THEY ARE PRETTY MUCH DESSERT!

They are perfectly fluffy, just the right amount of dense to curb that sweet craving & made with such simple, whole, healthy & real ingredients!

IF YOU LOVE CHOCOLATE, YOU NEED THESE IN YOUR LIFE & IF YOU DON’T? THESE WILL MAKE YOU FALL HEAD OVER HEELS IN LOVE. I know, yet again, I sound like I’m exaggerating, but really, I’m not. 

I don’t think I have to convince you about why I loaded these babies up with collagen. As you guys know, it’s a huge staple in my diet & a way for me to boost my gut health, clear & glowify (is that a word?) my skin, while firming it up & fighting the signs of aging, help with muscle recovery & muscle building, joint pain & get in a good dose of protein (especially after workouts), increase energy levels & provide my body with the amino acids it needs on a daily basis! If you want to read more about the benefits of collagen, click here: Collagen Here, Collagen There, Collagen Everywhere: The Basics & Why You Should Add It To Your Daily Routine!

These babies can be topped with your fave vegan frosting & used as birthday cupcakes, a sweet treat for when you have guests over or as an afterschool snack for your kiddies! (P.S. You can even give these to your kiddies as a snack for school because they are completely allergy-friendly & nut-free!). 

Are you convinced yet?

Ok wait, if you’re not, let’s talk ingredients. Then, I know that I’ll have you wrapped around my chocolatey finger!!!!!!



  • Coconut oil cooking spray
  • 1 cup gluten-free oat flour
    • You can swap the oat flour for almond flour if you wish, but keep in mind that the recipe will come out a little lighter & less dense & have more of a nutty flavour!
  • 1/2 cup Vital Proteins Collagen Peptides
    • Swap for a vegan protein powder alternative to make these babies vegan or get creative & swap for a combination of some of your other fave vegan superfood powders!
    • If you’re not down with protein, powders or collagen, you can also just add an extra 1/2 cup of oat flour.
  • 2/3 cup raw organic unsweetened cacao powder
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt


  • 1/2 cup + 2 tbsp. filtered water
  • 1/2 cup of unsweetened organic vanilla almond milk
  • 1 tbsp. melted coconut oil
  • 1/4 cup date or coconut sugar
  • 1/4 cup pure organic maple syrup
  • 1 tsp. pure organic vanilla extract


  • Preheat the oven to 350F & line a muffin pan with parchment liners or grease it lightly with coconut oil cooking spray.
  • In a large bowl, sift together all the dry ingredients until combined.


  • In another bowl, whisk together all your wet ingredients until well incorporated.


  • Add the wet ingredients to the dry ones & whisk until no flour patches remain.




  • Pour batter evenly into muffin pan, filling each cup about 3/4 of the way.



  • Bake for 16-18 minutes!
    • DO THE TOOTHPICK TEST: It should come out with a few dry bits of cake on it, but no liquid batter.
  • Allow the muffins to cool for 20 minutes before removing them from the pan.





  • ENJOY! 🙂
    • Store leftovers in an airtight container & refrigerate for up to 5 days.
      • If you prefer, you can keep them at room temperature for up to 3 days. I personally prefer them in the fridge because they firm up & become even more chewy!





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