Gut Feeling Diaries

I realized my body was really missing carbs while following the AIP diet, so I set out to create the perfect AIP-friendly muffin to help keep my energy up. After plenty of trial and error, I’ve finally perfected this personal recipe! It’s grain- and gluten-free, dairy-free, seed oil-free, vegan, no added sugar, and 100% clean and healthy. Let me know if you try them and what you think! 🙂

Ingredients:

1.5 cups cassava flour

1/2 cup tapioca flour

2 ripe bananas

1/4 cup pumpkin puree

1/2 cup melted coconut oil (melt in microwave for about 30-40 seconds)

3/4 cup + 2 tablespoons coconut milk

3/4 cup maple syrup

2 tsp baking soda

1 tsp vanilla extract

2 tsp ground cinnamon

2 tsp ground pumpkin spice

Sprinkle of sea salt

Optional: Coconut flakes on top

Instructions: Bake for 23-25min on 350°F (I use a toaster oven)

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. No need to grease.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the pumpkin purée, melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Whisk until well combined.
4. In a separate bowl, combine the cassava flour, tapioca flour, baking soda, cinnamon, pumpkin spice, and a sprinkle of sea salt. Mix well.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 23–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.
9. NOTE: at first they may be gooey, but after a couple hours they become more solid.

Let me know what you think! 

Xoxo Sky