Banana Veggie Collagen Muffins (Paleo, Whole 30)

I was fortunate enough to receive a tub of Dr. Sarah Ballentyne's Collagen Veggie Blend when it was first released. This new blend was created by the wonderful team at Vital Proteins and Dr. Sarah Ballentyne of The Paleo Mom. It is a wonderful product for the AIP/Paleo/Whole 30 community that provides you the benefits of collagen along with the nutritional benefits from organic fruits and veggies. I was super excited to try this out on days when I was low on my veggie in take, or when Emily hit one of her anti-veggie stage.

After a few tries I developed this yummy muffins that both Emily and I enjoy that are perfect for kids 6 months plus and mommas who need to up their nutrition game.

Banana Veggie Collagen Muffins

Ingredients

• 2 bananas
• 3 eggs
• 1/4 cup coconut flour
• 2 scoops (roughly 3 tablespoons) Dr. Sarah Ballentyne's Collagen Veggie Blend.
• 1 teaspoons ground cinnamon
• 1 tablespoon avocado oil
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350 F.
2. Combine all ingredients in a blender and blend until smooth.
3. Distribute mix evenly between either a lightly greased muffin pan or 12 silcone baking cups.
4. Baked in preheated oven for 18-20 minutes or until it passes the tooth pick test. {stick a tooth pick into the center of the muffin, if it comes out clean, the muffins are done}
5. Allow to cool for 10 minutes and the place on a dry rack.
6. Store in an airtight container in fridge up to 5 days.