These AIP and vegan banana blueberry muffins are absolutely delicious and easy to make!
I have to admit that banana blueberry muffins were not my first plan for this week recipe which is published right after my carob zucchini bread.
My first plan for this week recipe was a savory one but it was a complete failure. Anyway, the clock was ticking and I had to come up with another idea very quickly. Then I saw on a social media that someone in the AIP community was looking for a healthy banana blueberry muffins recipe without gelatin eggs. Blueberry season has started and gelatin egg free baking recipes are my specialty! I had found my idea!
As you might have noticed already, I never use gelatin eggs in my baking recipes. Probably because in France, gelatin is used for savory recipes like "pâté" or something that we call "terrine". So I guess my French brain just refuses to put that in a dessert. lol!
But blueberry muffins are absolutely not French. They are not a staple here in France. Although, unlike zucchini bread, I have tasted some in the past, before creating this recipe. Anyway, what I'm trying to say is that it is very intimidating for me to create recipes that I'm way less familiar with than most of my readers.
Again with culture differences! This is, at the same time very interesting and very challenging!
Well, enough talking. Without any further ado, here is a recipe of an American dessert created by a French girl. 😉
About the flour used in this recipe
This recipe uses tigernut flour (or almond flour for those who are not on AIP). If you are on AIP and still in the elimination phase, unfortunately there is no possible substitution for the tigernut flour. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.
How to make these muffins
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup, oil and lemon juice (or ACV) and mix until well combined. You can also use a blender to make sure you get a very homogenous mix.
- In a separate bowl, combine all the dry ingredients (flour, arrow root and baking soda). Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Add the blueberries and stir again gently this time in order not to crush the blueberries.
- Line or lightly oil a muffin pan. Fill each muffin cup with batter, you should get about 6-8 muffins depending on your pan.
Can I freeze these?
Yes! Those healthy banana blueberry muffins freeze extremely well. Which is so convenient!! So nice to have a delicious snack or dessert that is ready to be eaten in the freezer.
Other recipes you might also like
- Coconut free Banana bread (AIP, paleo, vegan)
- Pumpkin muffins (Coconut free, AIP, paleo, vegan)
- Apple cinnamon muffins (Coconut free, AIP, paleo)
The recipe for these banana blueberry muffins has been shared on: Saturday sparks @ Pieced Pastimes