AIP Blueberry Plantain Muffins (Paleo and Grain-Free)

It is important to really enjoy our food, especially while eating the AIP way or eating an elimination diet. Compliance can be very difficult when feeling deprived. Being armed with plenty of yummy recipes and a freezer full of back-up foods for the times that cooking is not an option enables a plan for compliance. This muffin recipe freezes well, so it can be your Plan B.

The batter is dense, so it does not get too soggy even though it is loaded with blueberries. This muffin is good for breakfast, but also makes a good dessert because it is reminiscent of a scone or pound cake.

Wet

1 green plantain

1/4 c. extra virgin coconut oil

1/4 c. water

1/4 c. maple syrup

Dry

2 T. gelatin

1/2 c. coconut flour

1/2 c. cassava flour

1/4 tsp. sea salt

1/2 tsp. baking soda

1 c. fresh blueberries (sub frozen if that’s what you have)

Preheat oven to 350 F. Grease 8 silicone muffin cups with coconut oil and place on a sheet pan.

Peel plantain and slice into coins. Place in Vitamix with all wet ingredients and puree until smooth. With the blender on low speed, sprinkle the dry gelatin into the blender and blend for another 30 seconds. Work quickly from this point on because the batter will begin to get stiff due to the gelatin. Pour batter into a mixing bowl.

To the mixing bowl, stir in dry ingredients using a wooden spoon. Fold in blueberries. Spoon batter into prepped muffin cups and gently press down.

Bake for 34-36 minutes until golden brown on top. Allow to cool in the muffins cups.