Fantastic Cassava Banana-Blueberry Muffins (no added sweetener)

This is an amazing recipe: . The only changes I made here were in order to eliminate the added sweetener. The texture is wonderful, and it's like banana bread except the muffins get cooked all the way through! No goopy centers, and big bursts of blueberry flavor. :) Sooooo delicious with butter or ghee.

4 medium bananas, ripe but not overly so
3 large eggs
1/3 c. melted coconut oil or other fat
1 T. cider vinegar

1 c. + 2 T. cassava flour
1/4 c. collagen
1/2 tsp. baking soda, sifted
1/2 tsp. cinnamon
1/4 tsp. salt

1 c. large-size blueberries, fresh or frozen

Preheat the oven to 350f, and either line a muffin pan with papers, or grease the cups with additional coconut oil (12 regular or 6 large cups).

In a medium bowl, using an immersion blender, puree the liquid ingredients (except the blueberries).

In a small bowl, combine the dry ingredients.

Gently fold the dry into the wet ingredients; when they are nearly but not completely combined, add the blueberries and finish combining without overmixing.

Divide the batter into the prepared tins, and bake 20-35 minutes (depending on size of muffin tins). The muffins should be golden and the internal temperature should be 210f. Cool for several minutes in the tins, and then remove and cool on a wire rack.