Here is a new recipe especially created for AIPers. But even if you are not on an AIP diet, do not hesitate to try this out. It is at the same time AIP compliant, oil free, cassava free and coconut free. Even though it is still treat (and of course you shouldn’t eat this too much) I think it is a pretty healthy treat. Hope you will enjoy!
Please let me know if you try it by leaving a comment or by tagging me on Instagram or whatever : I’m always happy to have your feedback. And do not hesitate to share this recipe!
AIP Gingerbread muffins
Course: Breakfast, DessertDifficulty: Easy8
servings10
minutes25
minutesIngredients
1 cup + 1/3 cup (150 g) tigernut flour
1 cup (250 g) pumpkin puree
1/4 cup + 1Tbsp (50g) arrowroot
1/2 cup (125 ml) maple syrup
1 tsp baking soda
1 Tbsp lemon juice (or apple cider vinegar)
1 tsp cinnamon
1 tsp AIP compliant vanilla extract
1/8 tsp ground ginger
1/8 tsp ground cloves
Instructions
- Preheat oven to 360° F (180° C)
- In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV) and vanilla. Blend until combined.
- In a large bowl, combine the tigernut flour, arrow root, baking soda, cinnamon, ginger and cloves. Stir.
- Add the wet ingredients to the dry and mix until well combined.
- Line or lightly oil a muffin pan. Fill each muffin cup with batter, you should get about 6-8 muffins depending on your pan.
- Bake for about 25 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one muffin, the knife should come out clean. And voilà! You can eat them like that or you can add a frosting. Click here to see the AIP Lemon frosting recipe or here to see the AIP Carob frosting recipe.
Bon appétit !
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Delicious! It’s a nice way to celebrate during the quarantine!