Best Nut-Free Banana Cassava Flour Blueberry Muffins

Preheat your oven to 425°F and prepare a muffin tin with liners or silicone muffin liners by spraying with nonstick spray.
In a large mixing bowl, upright blender, food processor, or immersion blender, blend the bananas, cane sugar, cottage cheese, oil, applesauce, and vanilla extract until smooth.
Add the eggs to the mashed bananas mixture, and gently mix until combined.
Add the dry ingredients, including the cassava flour, baking powder, baking soda, and salt. Whisk by hand until just combined. Be careful not to overmix.
Gently fold in the blueberries with a spatula until evenly distributed throughout the batter.
Using a large cookie or ice cream scoop, fill the muffin cups nearly full with batter. Allow the batter to mound higher in the middle. Add several blueberries to the top of each muffin.
BAKING OPTION 1:
To achieve a higher dome on the muffins, bake at 425°F for 5 minutes. Then, leave the muffin tin in the oven, reduce the heat to 350°F, and bake for 17-20 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
BAKING OPTION 2:
Bake 350°F for 23-28 minutes, until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.

Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw them before adding them to the batter.

Baking Time: Your oven's baking time may vary. Check the muffins around the 20-minute mark and adjust the baking time accordingly.

Variations: You can add nuts, seeds, or other fruits to the muffins for added flavor and texture.

Did you make this recipe?Please let me know in the comments below how it turned out :)