I love muffins… they are so versatile in flavoring and they are the perfect treat when you are on the go. Whenever I am travelling I like to pack a couple muffins with me. They tie me over until I can have an actual meal and they last pretty good at room temperature.
It’s been awhile since I have made muffins or created a new muffin recipe. I was inspired by my cinnamon coconut raisin cookies that you guys love so much. I also wanted to make a muffin recipe using cassava flour as I have yet to tackle that. Cassava flour is not my favorite flour to work with- which might surprise you since it is most people’s favorite. I actually prefer tiger nut flour personally. But I thought it was time to stray from my comfort zone a bit and try out cassava flour.
These muffins look like the real deal and they hold together ridiculously well. Seriously- you don’t have to worry about them falling apart when you touch them or take a bite. I do prefer to eat them at room temperature or from the fridge. They taste amazing with some coconut butter or coconut cream and some fresh berries.
What is your favorite muffin flavor? Let me know in the comments below, I may be able to recreate it!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Banana Coconut Raisin Muffins (AIP, Paleo)
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
-
Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
-
In a medium sized bowl combine the flours, cinnamon, baking soda and salt together. Stir.
-
In a large bowl combine the mashed banana, applesauce, vinegar, coconut milk, oil, vanilla and maple syrup. Whisk.
-
Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
-
Stir in the raisins and the shredded coconut.
-
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.
-
Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
-
Spoon the batter into the muffin cups filling them almost all of the way full.
-
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.
-
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.
-
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.
20 Comments
Do you think these can be made without the shredded coconut
Yes, should still work!
Do you soak the coconut before adding (I use Bob’s or Anthony’s)? Thanks!
I don’t soak the coconut.
Do you use dried coconut that has been soaked? I have Anthony’s or Bob’s Red Mill on hand most of the time.
Thanks!
I am not sure, I usually use a brand from costco. I think any brand will work!
These are divine!! I doubled the recipe b/c I had 4 bananas that needed to go, used eggs instead of gelatin eggs b/c I’ve reintroduced them, and subbed blueberries for raisins (I tucked several into each muffin after the batter was already in my silicone liners). I was in desperate need for some kind of “baked good” and these will be hitting the spot fresh from my freezer for many days to come. Thanks 🙂
You’re very welcome! I am so glad they filled the void for a baked good! 🙂
When do you add the ACV? I don’t see it in the instructions.
with the liquid ingredients!
Hi there.
Do you mean coconut milk/cream (like from a can) OR the coconut milk “milk substitute” (more watery)?
Thanks 🙂
PS so looking forward to trying these out
I just shake the can of coconut milk up and then I just measure it out of the can (so it would be the cream part mixed with the watery part). Hope you enjoy!
Have you tried any baking without gelatin? I’ve read that the banana and apple sauce are also binders. Could I omit the gelatin and still make it work? Thank you!
I do sometimes bake without gelatin and yes banana and apple sauce are also binders but it doesn’t work for every recipe and in my experience will make the baking not as easy to hold together.
Hi – can I sub the cassava flour with almond flour? I can’t find cassava flour in my country.
I also have tapioca, arrowroot and coconut flour here.
I would like to try this recipe because it is eggless.
Thanks
Anne
Hi Anne,
I think it would likely still work but will likely just be a different texture. Let me know if you give it a try!
Lovely muffins, I like the banana, sultans and coconut mix! They hold together really well. After a couple of days in the fridge I prefer to heat them a little.
Hello there Rebecca,
Thank for your lovely comment! I am so happy to hear you’ve been enjoying the muffins. I love them heated up myself, as they can be so comforting!
Have wonderful day,
Meagen
Hi! I didn’t see the apple cider vinegar in the recipe directions below?? I’m adding it and hoping it’s supposed to be in there! haha…fingers crossed! Making them now so I’ll see soon enough.
Hi Lora,
Thank you for pointing this edit out to me! You can add the vinegar at the same time you add the applesauce. I have now added this to the instructions.
Let me know how your batch turned out, I’d love to know!
xo,
Meagen