Lower carbs than traditional muffins

I love these muffins! I created this lower carb version when one of my banana trees gave me quite a large bunch. I live in the jungle in Costa Rica so I named these my Jungle Muffins. I usually don’t eat bananas because they contain so much natural sugar, however I made an exception with these.

The added collagen supports healthy skin, hair, nails, and muscles while adding a healthy protein. The chia and flax are wonderful sources of fiber. If you can’t find banana flour, use a nut meal such as almond or hazelnut.


  • ¼ cup plus 2 Tbsp Chia Seeds soaked (in just enough water to cover
    them, they should be gelatinous after a few minutes, if they are dry add
    more water, if there is too much water, pour some out)
  • 3 Tbsp ground flax meal
  • 4 organic bananas peeled and smashed up
  • 1 cup coconut flour
  • ¼ cup arrowroot flour
  • ¼ cup banana flour
  • 1 ½ scoops organic collagen (unflavored or vanilla)
  • 3 Tbsp pure monk fruit (I prefer without erythritol, but use as you wish)
  • 1 ½ tsp baking soda
  • 2 tsp cinnamon or to taste
  • Pinch of nutmeg
  • Pinch of ginger
  • ¼ tsp sea salt
  • 1/3 cup coconut oil OR 3 Tbsp ghee and 2 Tbsp coconut oil


  • ½ cup pecans or walnuts chopped
  • ½ cup gluten-free, vegan chocolate chips


  1. Heat oven to 190 degrees C or 375 degrees F.
  2. Soak chia seeds in enough water to slightly cover them, not too much. Leave for 10-15 minutes while you gather the other ingredients.
  3. In a large mixing bowl; add ground flax, coconut flour, arrowroot, banana flour, collagen, monk fruit, baking soda, salt, and spices. Mix well.
  4. Peel and smash 4 bananas. Add mashed bananas to the gelatinous chia seeds.
  5. Add coconut oil to the banana chia mixture and mix well.
  6. Mix the dry ingredients into the wet ones and stir until fully combined.
  7. Spoon into large muffin trays, each muffin hole approximately ¾ full.
  8. Bake for 30 minutes or until the sides are pulling away from the pan or you lift one out and the bottom is golden brown.
  9. Let cool for 10 minutes then remove from tin. Store in fridge for extended shelf-life.

Enjoy with coconut butter or ghee on top.