This recipe has been in the works for a long time. Longer than I’d like to admit, actually. I’ve wanted to make AIP blueberry muffins for a really long time, and well, I kept failing.
While I literally spit out some of my creations, I kept trying, because I love a challenge. Probably too much.
Finally though, I made this recipe; and it’s delicious! The hardest thing was getting AIP blueberry muffins to cook through, and by using gelatin and plantain, I was able to accomplish that with this recipe. They are like a cross between muffins and scones, and they are delicious with a cup of tea!
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Shared at Paleo AIP Recipe Roundtable, Allergy-Free Wednesday, Fat Tuesday
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AIP Blueberry Muffins
Recipe Type: Muffins
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- large flake coconut flakes – 2 cups
- coconut oil – 1/3 cup melted
- green plantain – 1, peeled and sliced
- yellow banana – 1, peeled and sliced
- unflavored gelatin – 1 tablespoon
- coconut flour – 2 tablespoons
- cassava flour – 1/4 cup
- salt – 1/4 teaspoon
- baking soda – 1/2 teaspoon
- fresh blueberries – 1/2 to 3/4 cup
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a muffin tin liberally with some coconut oil.
- In a food processor, combine the coconut and coconut oil. Process until very finely chopped.
- Add the plantain, gelatin, and banana.
- Process until very smooth.
- Scrape the batter into a mixing bowl and stir in the flours, salt, and baking soda. Batter will be stiffer than a normal muffin batter.
- Carefully fold in blueberries.
- Divide the batter evenly between 8 muffin cups. Don’t use muffin liners; they will stick terribly and will prevent the muffins from cooking.
- Bake for 35-40 minutes.
- Let cool (to firm up in the middle) before eating.
HI Heather, first I would like to say I am so grateful for your blog. I am currently following an AIP diet and these muffins were wonderful. I LOVE that they have no processed sugars in them. My 10 yr. old and 19 yr. old love them as well. That said, our 19 yr. old is having blood sugar issues and does not eat well. When she told me she liked them I was thrilled! Once again thank you. You are much appreciated.
Sincerely,
Shelly S.
These were absolutely delicious! Thanks for coming up with and perfecting this recipe!
I really enjoyed this recipe. The texture is nice and hearty. The sweetness level is low which I prefer most of the time now. The blueberries come through nicely.
The instructions don’t say when to add the gelatin. Does it need to be mixed with water to make an “egg”?
You add it with plantain; I’ll add that to the instructions. No, you don’t need to make an “egg.”
Hi Heather, this recipe looks so good! I’m wondering, since I’m sensitive to cassava, if you have any suggestions for replacing that flour with something else. Would arrowroot be substantial enough? Thanks.
I’m really not sure because it’s really hard to substitute things in AIP baked goods. If you try it let me know though 🙂
Pamela and Heather,
I jumped on the Cassava band wagon and was so excited about it. Over the past year I have been wondering if I am allergic or sensitive to it 🙁 I made these muffins yesterday and use 1/8 of cassava and a 1/8 of whole Psyllium Husk flour and they turned out just fine. Today as I am writing this I have eliminated the cassava all together and have tried 1/8 Psyllium Husk flour and an 1/8 Quinoa flour. I’ll let you know how it works. Pamela have you noticed if it is all root vegetables that you are sensitive to or just cassava?
Hi Heather,
This looks so tasty and healthy. Thanks for sharing. Pinned.