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AIP Blueberry Muffins on a cooling rack
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5 from 3 votes

AIP Blueberry Muffins

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.
Prep Time20 mins
Cook Time30 mins
Cooling Time20 mins
Total Time1 hr 10 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 207kcal
Author: Beth Chen

Equipment

  • Muffin Tin
  • Muffins liners

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 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

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

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 30g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 292mg | Potassium: 96mg | Fiber: 3g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg