Go Back
+ servings

Blueberry Banana Muffins (Paleo, AIP, Egg Free)

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 muffins
Calories 308
Author Michelle

Ingredients

  • 1 cup tigernut flour
  • 2 tbsp coconut flour
  • 2 scoops Vital Proteins Collagen Peptides
  • ¼ cup +1 tbsp coconut sugar
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • 1 cup green plantain chopped
  • ½ cup banana chopped
  • ¼ cup coconut oil melted
  • ¼ cup blueberries

For the gelatin egg

Instructions

  • 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.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1muffin | Calories: 308kcal | Carbohydrates: 28.2g | Protein: 8.4g | Fat: 12.8g | Fiber: 2.9g