Baking on the AIP requires some serious alchemy. I mean, really. Baking without the benefit of eggs, sugar, or a gluten flour? As we say in the south, “I tell you what.”
But because I love you, I’ve conjured up this recipe that I hope will satisfy your hankering for a little baked something. These get eaten very quickly in our house, despite being void of the usual baking ingredients. They are great as a little bite of happiness on your breakfast plate, or as a dessert. I hope you enjoy them. Happy baking!
Banana Carob Swirl Muffins By www.wendisaipkitchen.com
(Makes 6 muffins)
- 1 C. mashed ripe banana
- 1/4 C. full fat coconut milk
- 1 T. + 1 T. pure maple syrup
- 1/4 C. cassava flour
- 1/4 C. arrowroot flour
- 1/4 C. coconut flour
- 1/2 t. sea salt
- 1 t. baking soda
- 1/4 t. cream of tartar
- 1/2 T. collagen (I use Great Lakes)
- 1 T. carob powder
- Preheat oven to 350 degrees. Line six places in a muffin tin. (I like to use silicone liners.)
- In a small-ish bowl, combine banana, coconut milk, and one tablespoon of the maple syrup.
- In a separate mixing bowl, combine flours, salt, baking soda, cream of tartar and collagen.
- Add banana mixture to the dry mixture. Stir. At this point, you will have something that resembles a cross between a batter and dough. Don’t freak. It’s ok.
- Remove 1/2 cup of this stuff, and return it to the small bowl. Add the carob powder and the other tablespoon of maple syrup. Stir to combine.
- Divide the plain batter evenly between the six liners.
- Carefully spoon out a glob of the carob mixture onto each of the plain globs.
- Using a table knife, “slice” through each muffin at the halfway point and turn it over to create a swirl. Don’t overmix, or you’ll get a muddy looking, yucky thing. We want to keep the swirl effect so we can be all Martha Stewart up in here. Smooth out the top of each muffin with the knife as if you were frosting it.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Note: The texture will be better once the muffins have fully cooled. It can have a mushy mouth feel when warm – unlike real baked goods, which I miss with all my heart. Waaaaaaaahhhhhhhh!!! Did that just come out? Sorry. Carry on.
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