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Banana Coconut Raisin Muffins (AIP, Paleo)

The perfect breakfast or snack muffin! AIP and Paleo and perfect at room temperature!
Course Dessert, Snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 1 cup cassava flour
  • 1/2 cup arrowroot starch
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 ripe bananas, mashed yellow with black spots
  • 1/3 cup applesauce
  • 1 Tbsp apple cider vinegar
  • 1/2 cup coconut milk
  • 3 Tbsp coconut oil, melted
  • 1 tsp alcohol free vanilla extract
  • 3 Tbsp maple syrup
  • 1/2 cup raisins
  • 1/2 cup unsweetened shredded coconut
  • 1 Tbsp gelatin
  • 1/4 cup water for gelatin egg

Instructions

  1. Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
  2. In a medium sized bowl combine the flours, cinnamon, baking soda and salt together. Stir.

  3. In a large bowl combine the mashed banana, applesauce, vinegar, coconut milk, oil, vanilla and maple syrup. Whisk.

  4. Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
  5. Stir in the raisins and the shredded coconut.
  6. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
  7. Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
  8. Spoon the batter into the muffin cups filling them almost all of the way full.
  9. Bake for 20-30 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
  10. Remove from the oven and let cool in pan for 10 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
  11. Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.