AIP • Vegan • Gluten free • Grain free • Dairy free • Nut free • Egg free
Super moist, light and fluffy! These delicious grain-free muffins have a perfect natural sweetness to them, with a little tart kick from the lemon. Quick to make, they are a healthy AIP baked treat.
Try these as a dessert too! Lightly heat and serve with natural coconut yoghurt and a little vegan lemon curd.
AIP Banana & lemon grain-free muffins
Fan Bake Time : 25 minutes
Servings : 5 - 6 muffins
Ingredients
• 1/2 cup tigernut flour
• 1/2 cup cassava flour
• 1/4 cup tapioca flour
• 1 tbsp coconut flour
• 1/2 tsp baking soda
• 3 tbsp lemon rind
• 1 tbsp lemon juice
• 1 large banana, diced (not mashed)
• 2 tbsp pure maple syrup
• 1/2 cup olive oil
• 1 gelatin egg (1 tbsp gelatin sprinkled over 1/2 cup boiling water, lightly stir to dissolve, then whisk until frothy.)
Instructions
Preheat oven to 180c fan bake.
In a large bowl combine flours and baking soda.
Add lemon rind and diced banana. Mix through until evenly distributed.
Make a well in the middle and pour in the lemon juice, maple syrup and olive oil. Gently mix until the mixture is slighlty wet like a dough.
In a small cup sprinkle 1 tbsp gelatine over 1/2 cup hot water. Stir gently to dissolve, and then whisk until frothy.
Immediately fold the gelatine egg through the mixture, and gently until well combined. It will appear too wet at first but keep folding through.
Spoon mixture into muffin tins (I normally make around 6 medium sized muffins)
Bake in the middle of the oven for 22 - 25 minutes or until baked through.
Storage
Keep in an airtight container for 2-3 days or freeze. Try eaten slightly warm with natural coconut yoghurt, delicious!
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