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Preheat oven to 350 degrees F. Line a muffin tin with 9 liners.
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In a large bowl, whisk coconut oil, eggs, coconut sugar, applesauce, vanilla, and almond milk until completely combined.
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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.
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Scoop the batter into the muffin liners, then bake for 20-25 minutes, until a toothpick comes out cleans.
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Cool on a wire rack and enjoy! I find it best to reheat any leftovers before serving when I’m baking with cassava.