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

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.
  1. In a small bowl or large mug whisk together all ingredients except blueberries until well combined.
  2. 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.
  3. Fold in blueberries.
  4. 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!

 

Tags: Categories: Autoimmune Protocol Clean Eating Food Food Allergies Gluten free Grain Free recipes soy free Sugar free weight loss Whole Foods

2 thoughts on “Blueberry Muffin ~ Low Carb, Gluten Free, Sugar Free, AIP

  1. I’m very excited to give these a try because we also deal with autoimmune issues in my family, and I’m looking for ways we can get a little more creative. Thanks so much for sharing on Fresh Market Friday linkup, and WELCOME!

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