Preheat the oven to 375 F and line a 6 muffin tin spaces with muffin liners.

Combine the tigernut flour, collagen, coconut flour, coconut sugar, cinnamon, and baking soda in a large bowl and set aside.

Using a blender, blend the green plantain and banana very well until completely smooth and no large chunks remain.

Mix in the pureed plantain and banana with the flour mixture, stir in the melted coconut oil and set aside.

For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin. Allow it to bloom over 2-3 minutes until the mixture hardens. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin over 1-2 minute and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy.

Add the gelatin egg to the mixture immediately, and mix together. Stir in the blueberries.

Spoon the batter into the muffin tins (the batter will be fairly sticky) and use a spoon to smooth down the tops of the muffins.

Bake in the oven for 18-20 minutes or until baked through.

Allow to cool on a cooling rack for 15 minutes before enjoying.