These are a delicious nutrient dense muffin that you can eat for breakfast. They are Paleo, AIP and have a Vegan option!
Preheat the oven to 375 degrees and lightly grease two muffin pans (with extra avocado oil) or use parchment paper liners.
Add plantains, pumpkin, avocado oil, apple cider vinegar and vanilla to a blender or food processor and blend til smooth.
In a large bowl stir together the dry ingredients (except for the gelatin).
Add the wet purée from the blender into the large bowl with the dry ingredients and stir.
Fold the apple, carrots and parsnip into the large bowl.
Prepare the gelatin egg (if using): 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.
Add the gelatin egg into the large bowl. Stir quickly until fully incorporated into the muffin batter.
Scoop batter into the muffin pan (filling almost all the way full). Bake for 30-35 minutes.
Cool in the pan for 15 minutes and then remove to a cooling rack to cook completely.
Store in the fridge for up to 5 days or in the freezer for up to 3 months.