These vanilla muffins are made with a basic AIP paleo muffin recipe that is delicious as is, but can also be easily customized! They’re also gluten, dairy, and egg free!
Why you’ll love these Vanilla Muffins
- Real muffin texture! This recipe is based off of my banana muffins and carrot muffins, which both have had rave reviews about the texture – they truly are the best texture I’ve ever had with allergen friendly muffins!
- Customizable! These are great on their own as vanilla muffins but you can easily use this as a base and create your own flavoured muffins. Some add-in ideas include:
- Chocolate chips or carob chips (for AIP)
- Fruit: chopped apples, berries
- Shredded coconut
- Raisins or dried fruit
- Spices: cinnamon, mace, cloves
- Easy to make! When you think of gluten free or allergen friendly baking, I know the word ‘complicated’ may come to mind. But really these are simple to make. Just mix dry the ingredients, mix the wet ingredients, and mix em together and you have an AIP muffin batter! The best part is no dealing with cracking eggs!
Ingredients needed
- Cassava flour
- Tigernut flour
- Arrowroot starch
- Gelatin – I always use grass-fed gelatin, great lakes is my go-to!
- Baking soda
- Salt
- Applesauce – I always use unsweetened!
- Coconut oil, make sure it’s softened!
- Maple syrup – you can also use honey
- Vanilla extract – pure vanilla extract, and don’t worry if you’re following strict AIP, the alcohol cooks off in the baking process!
How to make
- Preheat oven to 350.
- Grease 8 muffins cups (I use a bit of coconut oil).
- Whisk together all dry ingredients (cassava flour, tigernut flour, arrowroot starch, gelatin, baking soda and salt) in a large mixing bowl. Set aside.
- Now you’re going to grab a separate bowl and mix together all wet ingredients (applesauce, coconut oil, maple syrup, and vanilla extract).
- Then, add dry ingredients to wet ingredients and mix until combined.
- Separate the batter into the 8 greased muffin cups.
- Bake at 350 for 30-35 minutes, or until inserted knife or toothpick comes out clean.
- Now, carefully remove from muffin pan and place on a cooling rack.
- Once cool, enjoy!
Yield: 8 muffins
Vanilla Muffins (AIP/Paleo/Gluten Free)
10 minutes
30 minutes
10 minutes
50 minutes
These vanilla muffins are made with a basic AIP paleo muffin recipe that is delicious as is, but can also be easily customized! They're also gluten, dairy, and egg free!
Ingredients
Dry Ingredients
- 3/4 cup cassava flour
- 1/2 cup tigernut flour
- 1/3 cup arrowroot starch
- 2 tbsp gelatin
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup applesauce
- 1/3 cup coconut oil, softened
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Instructions
1. Preheat oven to 350.
2. Grease 8 muffins cups (I use a bit of coconut oil).
3. Whisk together all dry ingredients in a large mixing bowl. Set aside.
4. In a separate bowl mix together all wet ingredients.
5. Add dry ingredients to wet ingredients and mix until combined.
6. Separate the batter into the 8 greased muffin cups.
7. Bake at 350 for 30-35 minutes, or until inserted knife or toothpick comes out clean.
8. Carefully remove from muffin pan and place on a cooling rack.
9. Once cool, enjoy!
I made these today, with a few changes and I thought they were very nice. I subbed butternut squash puree for the applesauce and added about a teaspoon of a pumpkin spice blend (aip) and raisins. The batter was more like a dough. I picked up scoops of the batter with my hands and patted them into the muffin pan. Was that how the batter was for you? Regardless, the muffins came out quite nicely with a good crumb.
Yes the batter is more dough-like! Your substitutions sound amazing! So glad you enjoyed them 🙂
Omg, I just made these for my husband and they are AMAZING!!! Did I say AMAZING?? I doubled up the batch and substituted half the maple syrup with coconut cream and added one diced apple, mace, cinnamon, & cloves and it literally screams fall…they are very soft and moist…Thank you thank you thank you…
Ooooh love the add-ins! So glad you enjoyed them 🙂