Banana Blueberry Muffins

These Banana Blueberry Muffins prove that baking on the AIP is not impossible! With the right ingredients, it’s (almost) easy.

Banana Blueberry Muffins (AIP, Paleo)
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Gooooooood morning!  I don’t know about you, but I’m ready to shift from all things summer to all things pumpkin-spice-boots-and-scarves.  But before the blueberries are completely gone, I’m sharing this yummo muffin recipe with you.  Take them to work, school, or serve them with your morning sausage and vegetables.

A word of caution here: these do not last long.  This is because 1.) they are yummy, and 2.) they are moist and will therefore spoil if left out on the counter too long.  My advice to you is to eat ‘em up quick, or refrigerate them!  😄

Happy Fall! 🍂🍁🍂



Banana Blueberry Muffins

Recipe by Wendi’s AIP Kitchen – Course: Breakfast, Side, DessertCuisine: AIP, PaleoDifficulty: Easy


Prep time


Cooking time



These Banana Blueberry Muffins prove that baking on the AIP is not impossible! With the right ingredients, it’s (almost) easy.


  • 1 C. mashed ripe banana

  • 1/4 C. full fat coconut milk

  • 2 T. pure maple syrup

  • 1/4 C. cassava flour

  • 1/4 C. arrowroot flour

  • 1/4 C. + 2 T. coconut flour

  • 1/2 T. collagen

  • 1 t. baking soda

  • 1/2 t. sea salt

  • 1/4 t. cream of tartar

  • 1/2 C. blueberries – fresh or frozen


  • Pre-heat oven to 350 degrees.
  • In a bowl, combine mashed banana, coconut milk and maple syrup.
  • In another bowl, whisk together all flours, collagen, baking soda, salt and cream of tartar.
  • Add the wet mixture to the dry and combine.
  • Add blueberries, and sort of “cut them in.”  (Your batter will not look like a normal muffin batter.  It will seem almost dough-ish. Alas.  Baking on the AIP…)
  • Spoon equally between six lined muffin cups.
  • Bake for 30 minutes, or until the toothpick test comes out cleanly.
  • WAIT for them to cool.  They’ll taste better, and have a better mouth feel.
  • Smile, because you just baked something on the AIP, which is no joke, people!  😀

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  1. Amanda Siceloff

    Hi! Do you know if these freeze well?

  2. Meghan MacDougall

    I made these tonight. Had no collagen and cream of tartar 🙊 hopefully they turn out!

  3. Pingback: Banana Carob Swirl Muffins - Wendi's AIP Kitchen

  4. Hi there! Do you suggest a replacement for cream of tartar? Thank you!

    • Hi, Meg! I don’t know of a sub for cream of tartar. In this recipe, baking soda and cream of tartar (jointly) are a sub for baking powder, so they actually work together. Maaaaybeeee you could leave it out and see what happens… 🤷🏼‍♀️

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  8. what can I substitute for cassava flour? More coconut?

    • Hi, Sunny! Coconut flour is very drying, so I wouldn’t use more of that. I would say to find a recipe without cassava, if you do not tolerate it well. Dang, baking on the AIP is SO TRICKY! I wish I could tell you a good substitute here, but… Eek. I had so many flops before landing on this combination of flours…

  9. I have cooked a few different AIP muffin recipes over the past 9 months. Some are ok, others have been terrible. I’m not a massive fan of the weird cassava flour aftertaste, so I look for recipes that use a smaller amount of it. These muffins are beautiful! I ate 2 warm as I couldn’t help myself, they were moist and flavourful. Can’t wait to try them cold aswell. I didn’t have collagen so used a half amount of gelatin (I know it’s different to collagen but it worked well) Thanks for a great recipe!

    • Hi, Rebecca! Wow, thanks! I’m so glad they worked for you! Fun fact: you probably don’t need collagen or gelatin at all. I wrote the recipe before I really understood the difference between collagen and gelatin. Other readers have even said they skipped it altogether without any problems. Have you tried the Banana Carob Swirl muffins? Those are yummy, too. Thanks for taking time out of your day to write! 😀

  10. Have made a second Double batch since, subbing the blueberries for diced strawberries and only half the maple syrup. They are great warm or cold from the fridge. Next time I’ll try without gelatin. These muffins make me so happy haha. And my son loves them too. Thank you!

  11. And I’ll try the Carob swirl ones next time!

  12. Made these and they were so good I’m making them again today! DIdn’t have collagen so I added a gelatin egg instead and the texture was so good! Might swap blueberries for mixed berries this time and see how it goes.

    • Hi, Shelby! I’m so glad! I’ve heard from other folks that the it doesn’t even need a gelatin egg. I’m glad to know that it works with one, though. Thank you for taking the time to write! 🙂

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