Ingredients

The following ingredients have 4 Servings
  • 3 bananas (black or spotted)
  • 1 cup cassava flour (Otto's brand preferred and recommended; see link in Recipe Notes)
  • 3/4 cup blueberries (fresh or frozen)
  • 3 eggs
  • 1/3 cup fat (olive oil, avocado oil or melted lard or coconut oil, cooled)
  • 1/4 cup coconut sugar
  • 1/4 cup collagen (see link and discount code below in Recipe Notes)
  • 1 Tablespoon apple cider vinegar (or lemon juice)
  • 1/2 teaspoon baking soda, (sifted)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Line muffin tin (6-12, depending on how large you want your muffins) with liners. Set aside.
  • Place wet ingredients and sugar (not including the blueberries) in blender and puree until smooth: bananas, eggs, fat, coconut sugar and apple cider vinegar.
  • In small/medium bowl, combine dry ingredients: cassava flour, collagen, baking soda, cinnamon and sea salt.
  • Pour dry ingredients into blender and pulse briefly to mostly combine.
  • Add blueberries and stir in while also completing the combining of batter ingredients. Do not over-mix.
  • Pour equal portions of batter into muffin cups.
  • Bake in preheated oven until very golden brown on the top and toothpick inserted in center comes out clean or with dry crumbs adhering, 20-25 minutes, depending on muffin size.