AIP Paleo • Vegan • Gluten free • Grain free • Dairy free • Egg free • Nut free
The perfect muffin! Moist with a texture like a classic bran muffin, and beautifully flavoured. These AIP muffins are so scrumptious and are naturally sweet with a touch of maple syrup. Easy to whip together, you would also never know they are grain, gluten, dairy and egg free!
Using crumbed tigernuts creates a lovely texture, whilst tigernut flour will create a slightly smoother texture. Don't for get to try these muffins as a dessert! Lightly heat and serve with coconut yoghurt, yum!
AIP 'Bran' maple carrot & sultana muffins
Fan bake time : 25 minutes
Servings : 4 - 6 muffins
Ingredients
• 1/2 cup crumbed tigernut or tigernut flour
• 1/2 cup cassava flour
• 2 heaped tbsp tapioca flour
• 3/4 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1 cup finely grated carrot
• 1/2 cup sultanas
• 3 tbsp maple syrup
• 1/3 cup olive oil (or melted coconut oil)
• 1 gelatin egg (1 tbsp gelatin sprinkled over 1/2 cup boiling water, whisk until froth and immediately gently fold through mixture.)
Instructions
Preheat the oven to 180 fan bake.
Combine the flours, baking soda, cinnamon and ginger.
Add the finely grated carrot and sultanas to the dry mixture and stir through to evenly distribute.
Add maple syrup & oil. Fold through until all ingredients are wet like a dough.
Make the frothy gelatin egg and gently fold through until well combined.
Fill 4 - 6 silicone muffin moulds with muffin mixture, and bake the middle of the oven for 22 - 25 minutes.
Storage
Store for 2 - 3 days in an air tight container, or freeze.
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