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!
Recommended ingredient brands:
- 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
- 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.