AIP Blueberry Muffins
User Reviews
5
AIP Blueberry Muffins
Description
This recipe for AIP (Autoimmune Protocol) Blueberry Muffins uses a trio of alternative flours to achieve structure without grains. Ripe mashed bananas and applesauce provide natural sweetness and moisture, while coconut oil adds richness. Gelatin is prepared with hot water and whisked into the batter in place of eggs, helping hold the muffins together. The combination of baking soda and cream of tartar acts as leavening.
Flavor enhancers include vanilla powder, cinnamon, and a touch of ground cloves. Blueberries are gently folded in to distribute fruitiness throughout. The muffins are baked at a moderate temperature to ensure even cooking without drying out, with attention paid to doneness by knife testing for a clean cut or jiggle elimination.
Once cooled thoroughly, the muffins develop the best texture and can be enjoyed as a grain-free snack or breakfast option. They are denser than traditional muffins due to the unique flours and egg substitute.
Adjustments to baking time may be necessary depending on oven characteristics, and pressing the batter firmly into muffin cups helps achieve a good rise and shape.
Ingredients
- 1 cup cassava flour
- 1/2 cup arrowroot starch
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 2 banana mashed, very ripe
- 1 cup applesauce
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 gelatin 2 tablespoons gelatin, 1/4 cup hot water, used as egg substitute
- 3/4 cup blueberries fresh or frozen
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
- Different gluten-free flours behave uniquely; substituting one from the recipe may require reformulating for best texture.
- Bake at 350°F to ensure even cooking and avoid drying out the muffins.
- Use recommended vanilla powder and gelatin brands for consistent results.
- Press batter into muffin tins firmly and mound tops to compensate for reduced rise without eggs.
- If muffins are gummy, extend baking time and ensure muffins cool fully before slicing as they continue to set.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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