A collagen-twist on a traditional bakery favorite that marries a muffin and bundt cake. Gluten free, dairy free, and refined sugar free recipe making it great for gut health.
You may have heard collagen is great for hair, skin, and nails but it’s also great for repairing and keeping the gut healthy all while adding protein to your favorite treats without adding that proteiny aftertaste.
(You know that chalky, flavor and texture you tend to taste after almost every protein-infused treat)
The other all-star gut healthy ingredients include:
The Cassava flour is a paleo flour great for gluten free flour and is also a part of the Autoimmune Paleo Protocol (AIP) diet making it an easy food for most people to digest, even those with severe digestive issues such as IBS, Leaky Gut Syndrome, etc…
Also, in baking this flour can be used as a 1/1 replacement for wheat flour in almost any recipe, without leaving a seemingly sour taste from other grain free sprouted flours.
I highly recommend using this flour when trying to bake with anything gluten free or paleo since its so versatile and easily incorporated in many recipes.
The bananas close, yet distant cousin the plantain is an amazing fruit full has nearly 900 mg of potassium, 4 grams of fiber, and while they are higher in carbs they are lower in fructose compared to bananas.
This makes them ideal for gut health since high fructose foods can trigger those with IBS, making it harder on the digestive system since the riper a banana gets, the higher the fructose level becomes.
Ever wonder why people say to use spotty bananas? Green bananas aren’t nearly as sweet since they haven’t converted from starches to sugars making them a poor choice for baking.
Not to mention this recipe is 100% refined sugar free! Whether you choose to make this sweet with maple syrup, for a vegan version, or honey it’s simply sweet in the best way possible.
Gut-Healthy Lemon Blueberry Bundtlets
A simple, yet sweet gut-healthy lemon blueberry bundtlet made to please the masses, but really just you because you don't need to please anyones tastebuds but your own.
Preheat oven to 350 and spray Bundtlet pan with nonstick spray.
Mix all sifted dry ingredients in a medium-sized bowl and set aside
Mash plantain thoroughly with a fork until most lumps are gone and then add it into a bowl with the other wet ingredients and mix until combined.
Add the wet to the dry and combine.
Fold in the blueberries and mix until they are evenly incorporated.
Pour the batter into the 12 bundtlet (or muffin tins) until 3/4 the way full and bake for 20-25 minutes.
Take out of the oven and let cool for 10 minutes. Be sure to put these in an air tight container and devour within 3 days or store in the freezer.
Nutritional Information: 1F/27C/8P = 149 calories Contains 8 grams of sugar and 4 grams of fiber. *Calculated with 2.5 Tbsp maple syrup