Paleo Blueberry-Banana Muffins (with protein & resistant starch!)

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 large or 12 regular size muffins
Author Megan


  • 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


  1. Preheat oven to 350 degrees Fahrenheit. Line muffin tin (6-12, depending on how large you want your muffins) with liners. Set aside.
  2. Place wet ingredients and sugar (not including the blueberries) in blender and puree until smooth: bananas, eggs, fat, coconut sugar and apple cider vinegar.
  3. In small/medium bowl, combine dry ingredients: cassava flour, collagen, baking soda, cinnamon and sea salt.
  4. Pour dry ingredients into blender and pulse briefly to mostly combine.
  5. Add blueberries and stir in while also completing the combining of batter ingredients. Do not over-mix.
  6. Pour equal portions of batter into muffin cups.
  7. 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.

Recipe Notes

Find Otto's Cassava Flour HERE.

Find the best grass-fed gelatin HERE.

Find jumbo muffins pans HERE.