Morning Movement Muffins

Name: Morning Movement Muffins
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 190 g unsalted butter; 3 large eggs, room temperature; 6 tbsp (50 g) Chief Grass-fed Collagen Protein Powder, Creamy Vanilla; ½ cup (125 ml) maple syrup; ½ cup (125 g) plain Greek yoghurt; ½ cup (125 ml) milk; 1½ tsp vanilla extract; 2¼ cups (340 g) plain flour; ⅓ cup (30 g) rolled oats; ¼ cup ground flaxseeds (approximately 35 g); 3 tsp baking powder; ¾ tsp bicarbonate of soda; 1½ tbsp ground cinnamon; ¾ tsp fine sea salt; 2 small pears, skin on and diced (200–225 g prepared pear); 2 medium pears, skin on and diced; 80 g pitted prunes, roughly chopped; 20 g unsalted butter; 1 tsp ground cinnamon; ¼ cup rolled oats; 2 heaped tsp ground flaxseeds

Updated on November 12, 2026 • Time to read: 1 minute

By Holist – Laura McNee

Freshly baked muffins and sliced pear cooling on a rack beside a Chief collagen protein bag, photographed in bright natural sunlight

Big, bakery-style brown butter cinnamon muffins with juicy pear pieces and a sticky prune, pear, oat and flaxseed crumble. Perfect for breakfast or an afternoon snack, they include Chief Creamy Vanilla Collagen Protein for added protein, alongside fibre from the fruit, oats and ground flaxseeds. Cosy, gently sweet and full of warming cinnamon flavour.

Morning Movement Muffins

Author Holist – Laura McNee

Servings

Prep Time

25 minutes

Cook Time

50 minutes

Calories

569

CHIEF GRASS-FED COLLAGEN PROTEIN POWDER, CREAMY VANILLA

Chief Creamy Vanilla Collagen adds approximately 38 g of protein to the batch when using 50 g powder, as well as a subtle vanilla flavour. Collagen peptides supply amino acids used in connective tissues and blend easily into muffin batter.

PEARS

Pears contain soluble and insoluble fibre, plus naturally occurring sorbitol that can help retain water in the bowel. Their skins provide extra fibre, and the fresh pieces keep the muffins moist.

PRUNES

Prunes contain fibre and sorbitol. Research suggests regularly consuming prunes can help improve stool frequency and consistency in people experiencing constipation, while making the crumble sticky and sweet.

GROUND FLAXSEEDS

Ground flaxseeds provide soluble and insoluble fibre and plant-based omega-3 (ALA). Their fibre contributes to stool bulk, and grinding makes nutrients more accessible.

ROLLED OATS

Oats contribute soluble beta-glucan and insoluble fibre, alongside a satisfying texture in both the batter and topping. Some of their fibre is fermented by beneficial gut bacteria.

GREEK YOGHURT

Plain Greek yoghurt contributes protein and calcium, while its moisture keeps the muffin crumb soft and tender.

Ingredients

For The Brown Butter Cinnamon Pear Muffins

190 g unsalted butter
3 large eggs, room temperature
6 tbsp (50 g) Chief Grass-fed Collagen Protein Powder, Creamy Vanilla
½ cup (125 ml) maple syrup
½ cup (125 g) plain Greek yoghurt
½ cup (125 ml) milk
1½ tsp vanilla extract
2¼ cups (340 g) plain flour
⅓ cup (30 g) rolled oats
¼ cup ground flaxseeds (approximately 35 g)
3 tsp baking powder
¾ tsp bicarbonate of soda
1½ tbsp ground cinnamon
¾ tsp fine sea salt
2 small pears, skin on and diced (200–225 g prepared pear)

For The Cinnamon Pear and Prune Crumble

2 medium pears, skin on and diced
80 g pitted prunes, roughly chopped
20 g unsalted butter
1 tsp ground cinnamon
¼ cup rolled oats
2 heaped tsp ground flaxseeds

Directions

Prepare the crumble. Melt 20 g butter in a frying pan over medium heat, add the two diced pears and 1 tsp cinnamon, and cook for 5–8 minutes until softening. Add the prunes and cook for 2–3 more minutes until sticky. Remove from heat and stir through ¼ cup oats and 2 heaped tsp ground flaxseeds. Cool; do not add water, vanilla or maple syrup.
Preheat the oven to 180°C fan-forced. Grease the cups of a large muffin tray with butter or oil, or line with paper cases.
Weigh 190 g butter before browning, then melt in a saucepan over medium heat, swirling occasionally until the milk solids turn golden and smell nutty. Remove from heat to cool slightly, keeping the browned milk solids.
Whisk the eggs, maple syrup, Greek yoghurt, milk and vanilla together in a large bowl. Gradually whisk in the cooled brown butter.
In a separate bowl, mix the flour, ⅓ cup oats, Chief collagen, ¼ cup ground flaxseed, baking powder, bicarbonate of soda, 1½ tbsp cinnamon and salt. Fold the dry ingredients into the wet ingredients until just combined, then gently fold in the fresh diced pears.
Divide into 8 generously sized muffin cups, filling each roughly ¾–⅘ full. Spoon the cooled prune-pear crumble over each and gently press on. Bake for 30–35 minutes, until golden and a skewer inserted in the centre comes out without wet batter; our large muffins took approximately 32 minutes. Cool in the tray for 5–10 minutes before removing.

To Serve

Serve slightly warm, as they are, or with a little butter or Greek yoghurt.
For serving, warm the muffins gently if needed, keeping the sticky prune-and-pear crumble facing up.

Waiting Time

Allow the baked muffins to stand in their tray for 5–10 minutes before transferring to a wire rack. No additional chilling or setting time is required.

Storage

Cool completely, then refrigerate in an airtight container for up to 4 days. Alternatively, freeze individually for up to 2 months; thaw in the refrigerator and warm gently before serving.

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