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Breakfast Muffins

These are a delicious nutrient dense muffin that you can eat for breakfast. They are Paleo, AIP and have a Vegan option!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword aip muffins, breakfast muffin, dairy free muffins, gluten free muffins, healthy muffins, muffin, nut free muffins, paleo muffins, refined sugar free muffins, vegan muffins
Prep Time 15 minutes
Total Time 40 minutes

Ingredients

Wet ingredients

  • 2 large green plantains chopped
  • 1/2 cup of pumpkin purée
  • 1/4 cup of avocado oil or coconut oil
  • 1 TBSP apple cider vinegar
  • 1 tsp vanilla extract alcohol free
  • 1 medium gala apple finely chopped
  • 2/3 cup shredded carrot
  • 2/3 cup shredded parsnip
  • 1/4 cup of water for gelatin egg optional- leave out for vegan recipe

Dry Ingredients

  • 1/4 cup of coconut flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/4 cup raisins
  • 1/4 cup dried cherries chopped or any other dried fruit you like
  • 1 TBSP gelatin for gelatin egg optional- leave out for vegan recipe

Instructions

  1. Preheat the oven to 375 degrees and lightly grease two muffin pans (with extra avocado oil) or use parchment paper liners.

  2. Add plantains, pumpkin,  avocado oil, apple cider vinegar and vanilla to a blender or food processor and blend til smooth.

  3. In a large bowl stir together the dry ingredients (except for the gelatin). 

  4. Add the wet purée from the blender into the large bowl with the dry ingredients and stir. 

  5. Fold the apple, carrots and parsnip into the large bowl.

  6. 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.

  7. Add the gelatin egg into the large bowl. Stir quickly until fully incorporated into the muffin batter.  

  8. Scoop batter into the muffin pan (filling almost all the way full). Bake for 30-35 minutes.

  9. Cool in the pan for 15 minutes and then remove to a cooling rack to cook completely. 

Recipe Notes

Store in the fridge for up to 5 days or in the freezer for up to 3 months.