Step 1

Preheat oven to 350 degrees Fahrenheit. Line muffin tin (6-12, depending on how large you want your muffins) with liners. Set aside.

Step 2

Place wet ingredients and sugar (not including the blueberries) in blender and puree until smooth: bananas, eggs, fat, coconut sugar and apple cider vinegar.

Step 3

In small/medium bowl, combine dry ingredients: cassava flour, collagen, baking soda, cinnamon and sea salt.

Step 4

Pour dry ingredients into blender and pulse briefly to mostly combine.

Step 5

Add blueberries and stir in while also completing the combining of batter ingredients. Do not over-mix.

Step 6

Pour equal portions of batter into muffin cups.

Step 7

Bake in preheated oven until very golden brown on the top and toothpick inserted in center comes out clean or with dry crumbs adhering, 20-25 minutes, depending on muffin size.