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.
Servings 6 large or 12 regular size muffins
Calories 329kcal
Equipment
- muffin pan
- blender (optional)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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