Blueberry Banana Muffins with Tigernut Flour and Gelatin Egg
Soft, naturally sweetened muffins made with tigernut and coconut flour, featuring a unique gelatin egg substitute that creates tender texture without traditional eggs. Green plantain and banana provide natural sweetness and moisture, while fresh blueberries add bursts of flavor. These grain-free muffins work well for breakfast, snacks, or anyone following elimination diets. The combination of collagen peptides and gelatin adds protein while the coconut oil keeps them moist.
Ingredients
- 1 cup tigernut flouralmond flour1:1paleograin-free
Similar texture
- 2 tbsp coconut flour
- 2 scoops Vital Proteins Collagen Peptides
- ¼ cup coconut sugar
- 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
- ¼ cup water
- 1 tbsp Vital Proteins Gelatin
Instructions
- 1
Preheat oven to 375°F and line 6 muffin tin spaces with liners
- 2
Combine tigernut flour, collagen, coconut flour, coconut sugar, cinnamon, and baking soda in large bowl
- 3
Blend green plantain and banana until completely smooth with no chunks
- 4
Mix pureed plantain and banana with flour mixture, stir in melted coconut oil
- 5
Add water to small saucepan and slowly pour over gelatin, allow to bloom for 2-3 minutes until hardened
- 6
Place pot on stove over low heat and slowly melt gelatin for 1-2 minutes, remove from heat
- 7
Vigorously whisk melted gelatin until frothy
- 8
Immediately add gelatin egg to batter and mix together, stir in blueberries
- 9
Spoon sticky batter into muffin tins and smooth tops with spoon
- 10
Bake for 18-20 minutes until baked through
- 11
Cool on rack for 15 minutes before serving
Tips
Ensure plantain and banana are completely smooth to avoid lumpy texture in final muffins
Work quickly when adding gelatin egg to batter as it will start to set
Use wet spoon to smooth sticky batter tops for even baking
Good to Know
Store in airtight container at room temperature for 3 days or refrigerate for up to 1 week
Batter can be prepared 1 day ahead and refrigerated, bring to room temperature before baking
Best served slightly warm or at room temperature
Common Mistakes
Don't skip blooming gelatin or it won't incorporate properly
Avoid overmixing after adding gelatin egg to prevent tough muffins
Substitutions
Vegan Options
Mix 1 tbsp ground flaxseed with 3 tbsp water
General Alternatives
FAQ
Can I make these without the gelatin egg?
Yes, but texture will be more crumbly. Try 2 flax eggs or additional mashed banana for binding.
What if I don't have tigernut flour?
Almond flour works as 1:1 substitute but removes AIP compliance. Cassava flour also works with similar ratio.
How long do these keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze for up to 3 months.