Banana Blueberry Muffins

- Serving Size1 muffin
Ingredients
- 1 C. mashed ripe banana
- 1/4 C. full fat coconut milk
- 2 T. Lakanto monk fruit syrup
- 1/4 C. cassava flour
- 1/4 C. arrowroot flour
- 1/4 C. + 2 T. coconut flour
- 1/2 T. collagen
- 1 t. baking soda
- 1/2 t. sea salt
- 1/4 t. cream of tartar
- 1/2 C. blueberries – fresh, or frozen
Directions
1
Preheat oven to 350 F.
2
In a bowl, combine mashed banana, coconut milk and monk fruit syrup.
3
In another bowl, whisk together all flours, collagen, baking soda, salt and cream of tartar.
4
Add the wet mixture to the dry and combine.
5
Add blueberries, and sort of “cut them in.” (Your batter will not look like a normal muffin batter. It will seem almost dough-ish.
6
Spoon equally between six lined muffin cups.
7
Bake for 30 minutes, or until the toothpick test comes out cleanly.
8
WAIT for them to cool. They’ll taste better, and have a better mouth feel.
9
*I added in a few raspberries to some of them before cooking and they were mouthwatering. So good!
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