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blueberry muffins

Nut-Free Collagen Blueberry Muffins

PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes
SERVINGS 9 muffins

INGREDIENTS

  • 2 tbsp coconut oil melted
  • 2 eggs
  • 1/3 cup coconut sugar
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2 tbsp almond milk
  • 1 cup cassava
  • 1/4 cup tapioca starch
  • 1/4 cup collagen
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup blueberries

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line a muffin tin with 9 liners.
  2. In a large bowl, whisk coconut oil, eggs, coconut sugar, applesauce, vanilla, and almond milk until completely combined.
  3. In a separate bowl, sift together cassava flour, tapioca starch, collagen, baking powder, salt and cinnamon. Once sifted, make a well in the middle and then stir in the wet ingredients. Use a spatula to mix until completely and smooth then fold in blueberries.
  4. Scoop the batter into the muffin liners, then bake for 20-25 minutes, until a toothpick comes out cleans.
  5. Cool on a wire rack and enjoy! I find it best to reheat any leftovers before serving when I’m baking with cassava.

RECIPE NOTES

Note that I added in Pecans for an extra crunch, but that's entirely optional. If you're ok with nuts, stir in 1/3 cup of pecan pieces!