Grain Free Chocolate Banana Muffins

Ingredients

• • ½ cup grass-fed butter or ghee, melted {for a non-dairy oil my preference is avocado oil}

  • 3 ripe medium organic bananas, broken into thirds

  • 1 cup cassava flour 

  • ½ cup maple sugar

  • ¼ cup organic cocoa powder

  • ¼ cup hydrolyzed grass-fed collagen

  • 1 teaspoon baking soda

  • ½ teaspoon Celtic sea salt

  • 2 pastured or organic eggs, room temperature

  • ½ teaspoon vanilla extract

Preparation

• • Preheat oven to 350 degrees F. Line muffin pan with muffin wrappers pan and set aside.

  • In a blender, in this order - add melted butter or ghee, banana pieces, cassava flour, maple sugar, cocoa, collagen, baking soda, salt, eggs and vanilla. Place lid on blender and blend just until combined, no need to over mix - just make sure it's fully combined, scraping down the edges if necessary.

  • Evenly pour batter into lined muffin pan and bake for 18 minutes or until muffins have cracked tops and a toothpick inserted into the middle comes out with a few moist crumbs. Cool in the pan for 5 minutes before removing muffins and transferring to a wire cooling rack.

Notes

• • Hydrolyzed collagen is important in the recipe. Not only does it add nutrition and protein, it also helps add a really lovely "soft" texture to the muffins. It cannot be swapped with grass-fed gelatin- while both gelatin and collagen provide the same health benefits, they are not interchangeable in this recipe. 

  • It's super important to use ripe bananas. Ripe bananas play a huge role in the texture {moisture content} and flavor of these chocolate banana muffins.

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