Description
These AIP blueberry muffins are incredibly moist and bursting with flavor, proving that healing can be delicious. They are perfect for a satisfying breakfast or a delightful snack.
Ingredients
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 tsp alcohol-free vanilla extract
- 1/2 cup cassava flour
- 1/4 cup tigernut flour
- 2 tbsp coconut flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together maple syrup, melted coconut oil, applesauce, and vanilla extract until well combined and smooth.
- In a separate medium bowl, whisk together cassava flour, tigernut flour, coconut flour, cream of tartar, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
- Prep Time: 15 mins
- Cook Time: 25 mins