AIP Apple Muffin Recipe
These AIP apple muffins are fluffy and delicious. They are super easy to make and once you have tried them you will want them every day. For breakfast, as a treat or dessert, or just because they are delicious!
Equipment
- 1 mixing bowl
- measuring cups and spoons
- 1 muffin tray muffin liners optional, or grease with coconut oil
- 1 Vegetable Peeler
- 1 sharp kitchen knife
- 1 cutting board
Ingredients
- 3 cups peeled & diced apples (approximately 2-3 apples)
- 1 ⅔ cup tigernut flour
- 1 cup tapioca flour
- 3 tablespoons gelatin
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ginger powder
- ½ teaspoon cinnamon
- 1 pinch ground cloves
- 1 pinch mace
- ½ cup water
- ⅓ cup coconut oil (melted)
- ⅓ cup maple syrup
Instructions
- Preheat the oven to 350℉ (175℃).
- Line your muffin tray with liners or parchment paper, or if you want to use it without liners, lightly grease the the muffin tray with coconut oil.
- Peel, core and dice the apples. See Notes below.
- In a large mixing bowl, measure out the tigernut flour, tapioca, gelatin, baking soda, salt, ginger powder, cinnamon, ground cloves and mace. Mix well. See Notes below for a tip.
- Add the melted coconut oil and maple syrup. Mix well.
- Slowly add the water, little by little. You might not need it all, or you might need a bit more. I find the moisture content of the tigernut flour differs quite a lot between brands and batches, so you want to add enough until you think the batter holds well togeter but is not too soggy.
- Mix in the apple pieces. See Notes.
- Using a spoon, divvy up the batter amongst the muffin cups.
- Place the muffin tray in the centre of the oven. Bake until the tops are puffed and golden brown. After about 25 minutes, insert a toothpick in the center. If it comes out clean the muffins are ready. In my oven these take about 28 minutes to bake.
- Remove the muffin tray from the oven and place on a cooling rack and let the muffins cool for a few minutes. I love eating these muffins slightly warm, but they are just as delicious cold.
Notes
Apples: I like to cube the apples between 1/4 inch to 1/2 inch in size. Smaller pieces will bake away and almost dissapear.
When it comes to mixing the apple pieces into the batter you can do it either way: mix the apple pieces into the dry ingredients. I find this is easier to mix the them in evenly. Or mix the pices into the final batter.
Salt: I like to dissolve the salt in the water before adding the water to the mixture. This makes sure there are no clumps of salt in the batter. Completely optional, just a little tip :-)