The perfect blend of matcha, raspberry, and cream cheese with all the benefits of Great Lakes Wellness collagen peptides in one little muffin! Pair it with a cafe-style hot matcha latte for breakfast or an afternoon treat. Divine!
Ingredients
Muffin
- 1 cup honey
- 1 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 4 scoops GLW Matcha Latte Collagen Powder
- 2 tsp baking powder
- ¼ tsp salt
Raspberry Cream Cheese Filling
- 1 cup fresh or frozen raspberries
- ¼ cup organic cane sugar
- 1 tsp lemon juice
- 8 oz cream cheese, soft
Directions
Serves: 12
Serving Size: 1 muffin
Preheat the oven to 350 F and prepare a muffin pan with liners.
In a mixing bowl, whisk together the honey, coconut oil, eggs and vanilla until smooth. Add in the flour, matcha collagen powder, baking powder and salt. Mix just until no dry spots remain.
Place the raspberries, sugar and lemon juice into a small pot over medium heat. Cook until the raspberry juices have released, about 5 minutes. Add the raspberry mixture to a bowl with the cream cheese and use a whisk to incorporate. Fill the muffin liners about ¾ full layering with muffin mixture, raspberry cream cheese mixture and then more muffin mixture. Use a toothpick to swirl the two flavors together. Bake the muffins for 18-20 minutes. Let cool before serving.
*For a more vibrant green muffin, add 2 drops of natural green food dye. 
