Paleo Blueberry-Banana Muffins (with protein & resistant starch!)
Paleo Blueberry-Banana Muffins are gluten-free, nut-free and dairy-free. Mix up these muffins in 10 minutes, and enjoy a healthy treat and a great way to use up old bananas and fresh or frozen blueberries. Paleo Blueberry Muffins are also high in protein and resistant starch.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 large or 12 regular size muffins
- 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
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.
Find Otto's Cassava Flour HERE.
Find the best grass-fed gelatin HERE.
Find jumbo muffins pans HERE.
Calories: 329kcal | Carbohydrates: 39g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 265mg | Potassium: 264mg | Fiber: 2g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 7.9mg | Calcium: 45mg | Iron: 1.7mg