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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