AIP Blueberry Muffins

Name: AIP Blueberry Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 muffins
Ingredients: 1 cup cassava flour; 1/2 cup arrowroot starch; 1/2 cup coconut flour; 2 teaspoons baking soda; 1/2 teaspoon cream of tarter; 1/2 teaspoon salt; 1/4 teaspoon vanilla powder; 1 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 2 very ripe bananas; 1 cup apple sauce; 1/2 cup coconut oil; 1/4 cup honey; 2 Gelatin Eggs; 3/4 cup blueberries

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Cooling Time
20 mins
Total Time
1 hr 10 mins
Servings
12 muffins
Calories
207 kcal
Course
Dessert, Breakfast, Brunch
Cuisine
American

AIP Blueberry Muffins

Jessica Carroll

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These AIP Blueberry Muffins would be a welcome addition to any brunch. They are the AIP baked goods of your dreams. They have amazing texture, flavor and bursting with sweet blueberries. This recipe fits the Paleo and AIP diets.

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Ingredients

Servings

1 cup cassava flour
1/2 cup arrowroot starch
1/2 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon cream of tarter
1/2 teaspoon salt
1/4 teaspoon vanilla powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 very ripe bananas mashed
1 cup apple sauce
1/2 cup coconut oil
1/4 cup honey
2 Gelatin Eggs 2 tablespoons gelatin, 1/4 cup hot water
3/4 cup blueberries fresh or frozen

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Instructions

Preheat oven to 350 degrees. Place paper liners in a muffin tin then set aside.
In the large mixing bowl, combine the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla powder, cinnamon and cloves then stir to combine. Next add the mashed bananas, apple sauce, coconut oil and honey then stir to combine.
Next make the gelatin eggs by adding 1/4 cup hot water to a small bowl. Sprinkle the gelatin over the water and whisk constantly until frothy. Add the gelatin eggs into the batter and beat for about 1-2 minutes. Then fold in the blueberries.
Spoon the batter evenly into the muffin tin. Press it down into the tin then mound it on top. This batter doesn’t rise as well as a muffin that uses eggs so you need to help it along by creating the top.
Place in oven then bake for 30 minutes or until the inside is no longer wet (or jiggly) and a knife comes out clean. Remove and allow to cool (at least 20 minutes) completely.

Notes

Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
Don’t try and rush this recipe by using a higher oven temperature. Part of the reason why the texture turns out so well is that it’s evenly cooked at a lower temp. Trust me. This AIP baked good is worth the wait.
I used Kiva Vanilla Bean Powder. You can find it online here.
I used Vital Proteins grassfed gelatin. You can find it online here.
When you spoon the batter evenly into the muffin tin. Press it down into the tin then mound it on top. This batter doesn’t rise as well as a muffin that uses eggs so you need to help it along by creating the top.
If your muffins are gummy, then you may need to add a few minutes to the cooking time. It also helps to let your bread cool before cutting as it continues to cook somewhat after you remove it from the oven.

Nutrition Information

Show Details

Serving 1muffin Calories 207kcal (10%) Carbohydrates 30g (10%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 9g (45%) Sodium 292mg (12%) Potassium 96mg (3%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 23IU (0%) Vitamin C 3mg (3%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 207 kcal

% Daily Value*

Serving	1muffin
Calories	207kcal	10%
Carbohydrates	30g	10%
Protein	1g	2%
Fat	10g	15%
Saturated Fat	9g	45%
Sodium	292mg	12%
Potassium	96mg	2%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	23IU	0%
Vitamin C	3mg	3%
Calcium	20mg	2%
Iron	1mg	6%