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collagen cookbook

Want radiant skin, healthy joints, and improved digestion? Glow from the inside-out with paleo recipes featuring collagen.

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    • Eggs cause an immune response in some people with an autoimmune condition. They are only not allowed on the first stage of AIP. You can add back in egg yolks as one of the first foods to reintroduce and later egg whites.

  1. Do you happen to have the nutritional breakdown per muffin or full batch of 12? I am particularly interested in the carb count.

    Thank you for providing such great recipes and information!

  2. I just made these and they are delicious! I love how they don’t have any added sweetener, are easy to make, and have a great consistency/texture. Thank you! It’s so wonderful to have an AIP muffin.

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  4. Hi!!

    Just finished making your wonderful muffins. The taste was terrific. I used all the ingredients you listed except I used Great Lakes unflavored gelatine in stead of the ones you listed. Problem: ——-they would not bake! I ended up with muffins that had the consistency of bread pudding–so, I ate them with a spoon!! Yes, the bananas were yellow with just a hint of green. I even baked them at 375 an additional 10 min. but no luck. I live in Denver which is 5280 ft above sea level. Should I adjust the recipe and, if so, what do you suggest I do?? My husband said they are too good to abandon the recipe!!! 🙂 Thanks so much. J

  5. Heads up; I followed these exactly, and they are gooey! They taste good, but the texture is, well, there is no texture, just a gooey mess. Pretty disappointed that I just wasted 3 bananas :o/ I’ve made Lauren’s lemon cookies before with the gelatin egg and they turned out amazing. Maybe these muffins will work for someone else? Really scratching my head here.

    • Update: after letting these sit overnight, they firmed up, and have a much better texture, not fluffy, but chewy. Really good with a glob of grass-fed butter on top! My 11 month old and 4 year old loved them!

  6. Hi Martine, I’ve made this recipe twice, but still dont get the results of the photograph. As JR Sullivan and Jessica said, mine didn’t bake either. The result is like pudding. They taste good, but I was expecting muffin texture as well. Also used Great Lakes Gelatin. Any suggestions? Thanks, Laura.

    • I’m in the same boat. I baked them for an extra 20 minutes to see if that would help but to no avail. They were the “bread pudding” consistency described above so I too ate them with a spoon. The flavor was spot on, they were so yummy!! But they weren’t muffins 🙁 and I was really looking forward to that but I will just have to keep trying and keep tweaking until I find a way. Thanks for the recipe!

  7. I made these last week, using 1 egg. Was very pleased with the results. I have them in the freezer and pull one out when I want a snack or sweet. I will make a double batch next time! I want to use them for breakfasts sometimes, but know it will take at least 2, with some sausage or some yogurt on the side.

  8. I made these last night and they are delicious! So good, in fact, that I ate 3. I don’t know a lot about the autoimmune protocol/paleo but I do know we are supposed to watch our fructose intake. How many do you think I can eat in one day? I left 2 out to share with my son & husband and froze the rest, to protect me from myself. 🙂 thanks for your advice!

  9. I had the same pudding experience. I followed recipe to the letter and they were gooey-runny. So delicious though. I really wish we all knew what to do about it. The recipe tastes great, but has to be eaten with a spoon.

  10. Same issue with the texture, even after baking about 10 minutes extra. They seem really oily, so next time I think I will reduce the oil and see if that helps. I also popped them in the fridge to see if the oil firms them up enough to make them more muffin like. Even if it doesn’t it will be a good, quick, pre-made AIP breakfast with a side of sausage!

  11. I’m not sure what i did wrong, but the inside of the muffins did not cook. I left them in the oven for just about an hour, until the tops were burning – inside, still raw. Any advice? They did taste good, just wouldn’t cook inside. I’d love to master these to have as a nice go to snack.

  12. It would be great if 1 – she would respond to all of our pudding experiences, and 2 – provided more specific guidelines for the amount of bananas.. they come in a variety of sizes and I think that might also be a factor.. mine were on the slightly large size. I’d prefer to have a cup measurement so that the results are repeatable.

  13. I also used the Great Lakes gelatin and didn’t have any problems with this recipe. I did try to use bananas that were a little smaller. I like to keep mine in the fridge and then reheat in a toaster oven.

  14. My family and I have been loving these muffins for the past year or so. Thanks so much.for the recipe! We often make a double batch and freeze them for school lunches. Occasionally, they have been a bit pudding-like as someone else mentioned, but still delicious! I’m guessing it has to do with the size/ripeness of the bananas. Usually though, they have a nice texture. We usually add some black currants or blueberries.

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I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

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