We’re getting back into the groove of things after spring break last week. We had a great week together, ice fishing, sleepover at Nana and Grandpa’s, swimming, playing with friends, and baking with Mom! Kids were happy with their week together, and this Mama was pooped out by the end. Man oh man all three kids keep me busy! But really, I wouldn’t want it any other way.
I’ve been experimenting with a muffin recipe that is only sweetened with veggies and fruit. Ever since I tried this pear and parsnip teacake by Healing Family Eats, I knew I had to try some more baking with parsnip. I mean, it’s kind of genius. Parsnip is the perfect addition to sugar free baking. The parsnip adds just the right amount of sweetness in these muffins, without overpowering the taste.
I didn’t realize how much I was missing muffins until I made these. I used to make, and eat, gluten-free muffins often. They were my go-to treat and snack. Hubby tasted these and commented that they’re better than the dry gluten-free muffins I used to make. I didn’t know whether to take it as a compliment or an insult, but I’ll go with compliment. I brought some of these on our ice fishing trip last week, perfect on-the-go snack, something I’m always looking for on AIP!
Morning Glory Muffins (AIP/Paleo/Sugar Free)
- 2 large green plantains, chopped
- 1 tsp vanilla
- 3 tsp apple cider vinegar
- 1/3 cup coconut oil, melted
- 1/2 cup pumpkin purée or butternut squash purée
- 2 gelatin eggs: 2 tbsp gelatin mixed in 1/4 cup warm water
- 1/4 cup tapioca starch or arrowroot starch
- 3 tbsp coconut flour
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 cup grated carrot
- 1/2 cup packed finely grated parsnip
- 1 apple, chopped (approx 1/2 cup)
- 1/3 cup raisins
- Preheat oven to 375
- Add plantains, vanilla, acv, coconut oil, and pumpkin purée to a high powered blender. Purée until smooth.
- Make the gelatin eggs, then add to blender and mix.
- Whisk together dry ingredients.
- Add wet ingredients to dry ingredients and mix until combined.
- Mix in carrot, parsnip, apple, and raisins.
- Separate batter into ten greased muffin cups. I grease mine with coconut oil.
- Bake for 50 minutes.
- Allow to cool completely before removing from pan.
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