Eating autoimmune friendly and sensitivity free recipes does not have to mean you miss out on the flavour. I created these because I was really missing the comfort of a nice fluffy and tasty muffin on a Sunday morning, warm from the oven and fragrant, perfect accompaniment for that cup of tea or hot chocolate.
These turned out really tasty and you won’t miss the grain, I promise! They are dense, yet fluffy and full of fibre, both tiger nut and green banana are super beneficial for the gut, providing resistant starch along with fibre, to help your digestive health.
Ingredients ( Dry ) :
- 3/4 cup tiger nut flour
- 1/2 cup green banana flour
- 1/2 cup coconut flour
- 4 tablespoons coconut palm sugar
- 1 teaspoon baking powder (baking soda for AIP)
- 1 teaspoon cinnamon
- pinch of salt
Ingredients ( Wet ) :
- 2 pastured eggs (for AIP 1/2 cup apple sauce)
- The rind and juice of one large orange or two small oranges (about half cup)
- 1/2 cup avocado or coconut oil
- 1 cup of blueberries I used frozen wild blueberries
- Preheat oven to 425F. Line muffin tins with non stick muffin cups, it makes 12 regular muffins.
- Mix all dry ingredients in a large bowl. In another bowl whisk together all the wet ingredients, except blueberries, so they are smooth and a bit frothy. Add into the dry ingredients and mix well, add blueberries in the end and incorporate evenly throughout the batter. Fill muffin tins evenly spreading the batter between them, I use an ice cream scoop.
- Bake the muffins on high temp of 425F for ten minutes and then lower the temperature to 350F and bake about 20 minutes longer, until the top springs back when touched and toothpick inserted comes out clean.