In my health battle, I have had to eat using the autoimmune protocol, which is very restrictive. After a while, eating meat, fruit, and veggies gets boring. I was really missing some good old fashioned baked goods one morning, so I played around with an idea for a muffin. I was desperate, so I was willing to eat it even if it was a flop. Thankfully, it was successful!
AIP Blueberry Muffin
- 1/4 cup coconut flour
- 1/4 teaspoon aluminum free baking powder
- 1 doonk or scoop of organic stevia extract powder or 1.5 tsp Pyure blend natural sweetener
- pinch of salt
- 1 recipe for gelatin egg substitute detailed below or 1 pasture raised egg if you’ve reintroduced eggs
- 2 tablespoons melted coconut oil
- 1/4 coconut milk
- 1/4 cup blueberries
Gelatin Egg Substitute for AIP
1 tablespoon Gelatin, 1 tablespoon room-temp or cool water, 2 tablespoons boiling or very hot water; whisk gelatin in cold water and then whisk in hot water until completely dissolved.
In a small bowl or large mug whisk together all ingredients except blueberries until well combined.
Let the batter stand for 3-5 minutes. It will thicken as the coconut flour absorbs much of the liquid. The batter should be quite thick after resting. If, however, it seems dry and clumpy, add the remaining coconut milk a splash at a time until you reach a thick muffin batter consistency.
- Fold in blueberries.
- Microwave for at least 1 min. Microwaves vary, so check the center of the muffin. If it is still significantly wet, continue to cook for 30 seconds at a time until it is slightly moist in the center.
I am in the reintroduction phase of autoimmune protocol, so thankfully I am adding new foods back each week. This is one recipe I’m going to continue to make. It’s become one of my favorites, and since it is free of grains, gluten, sugar, soy, and dairy healthy~but so indulgent!