Ingredients

The following ingredients have 4 Servings
  • 3/4 cup cassava flour (Otto's brand preferred and recommended)
  • 1/3 cup lard (or coconut oil, melted and cooled slightly)
  • 1/3 cup coconut milk (or non-dairy milk of choice)
  • 1/3 cup coconut sugar
  • 1/4 cup collagen ((see link and DISCOUNT code below in Recipe Notes))
  • 3 Tablespoons water
  • 3 Tablespoons coconut flour
  • 1 Tablespoon gelatin ((see link and DISCOUNT code below in Recipe Notes))
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon baking soda (, sifted)
  • 1/4 teaspoon sea salt
  • 1/3 cup blueberries (frozen or fresh (but not frozen and defrosted because they'll be too wet for the batter))

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or heavily grease. Set aside.
  • In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, baking soda and sea salt.
  • In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar. Add wet ingredients to dry ingredients and stir to combine. (You may also use an electric handheld mixer.)
  • Fold or mix in blueberries.
  • Fill muffin tin with batter.
  • Bake until toothpick inserted in center comes out clean and muffins are golden brown, about 19 minutes for 6 muffins or 25 to 30 minutes for larger muffins.