I absolutely love savory muffins and these simple AIP and Paleo Green Olive Basil Muffins check all the boxes.

When you are egg-free, dairy-free, and gluten-free, savory muffins are a great replacement for when you are craving bread. Filled with basil, thyme, and green olives, these nourishing muffins are so flavorful and are a perfect side to soup, a skillet, or as an afternoon snack.

Ingredients for Green Olive Basil Muffins:

• Basil
• Dried thyme
• Green Olives
• Tigernut flour
• Arrowroot powder
• Cassava flour
• Avocado oil
• Baking soda
• Unflavored gelatin
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I highly recommend these green olives from Thrive Market since they are free from citric and lactic acid. Plus, the olives come in little snack packs which are perfect for when you are traveling or on-the-go.
• Store in an airtight container on the counter for no more than 2 days or in the fridge for up to 5 days. You can also freeze the muffins for up to 3-4 months.

The post Green Olive Basil Muffins (AIP, Paleo) appeared first on The Open Cookbook.

This simple Grain-Free Pumpkin Bread tastes like the real deal while being vegan, AIP, and Top 8 allergen-free. You know it is good when your gluten-eating family enjoys it just as much as “regular” pumpkin bread!

The texture of this pumpkin bread is absolutely perfect. It is light and fluffy with the right amount of sweetness from the maple syrup. While pumpkin is normally considered a fall treat, this pumpkin bread is so good you will want to eat it year-round—I know I will!

Ingredients for Simple Grain-Free Pumpkin Bread:

• Tigernut flour
• Coconut flour
• Arrowroot powder
• Baking soda
• Cream of tartar
• Canned pumpkin puree (100% pumpkin)
• Coconut oil
• Maple syrup
• Vanilla extract
• Sea salt
• Optional spices: cinnamon, ginger powder

RECOMMENDATIONS

• I used a 4.5″ x 8.5″ loaf pan but this recipe will also work well in a standard 4″ x 8″ loaf pan. I wouldn’t recommend a loaf pan bigger than 4.5″ x 8.5″.
• For the most consistent results, I recommend weighing the tigernut, coconut, and arrowroot flours on a kitchen scale.
• I have only tried the recipe with canned pumpkin puree and not fresh pumpkin puree. If using canned, be sure that it is 100% pumpkin.
• The spices are completely optional – feel free to include or add your own depending on your allergies or sensitivities.
• This pumpkin bread would also taste amazing with dark chocolate chips, carob chips, or walnuts if nuts work for you.
• Store in an airtight container in the fridge for 3-4 days or freeze for up to 3-4 months.

Other delicious grain-free breads & muffins:

• Butternut Squash Scallion Muffins
• Blueberry Tigernut Muffins
• Paleo Double Chocolate Banana Muffins
• AIP Rosemary Flatbread

Simple Grain-Free Pumpkin Bread (AIP & Vegan)

Print recipe

Prep: 10 min

Cook: 65 min

Total: 75 min

3 from 2 reviews

This simple Grain-Free Pumpkin Bread tastes like the real deal with a light fluffy texture while being vegan, AIP, and Top 8 allergen-free.

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
• 1 1/2 cup tigernut flour (168g)
• 1/2 cup coconut flour, lightly packed (56g)
• 1/2 cup arrowroot powder (56g)
• 1 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp sea salt
• Optional: 1-2 tsp ground cinnamon, 1/2 tsp ginger powder
• 
  
• Wet Ingredients
• 3/4 cup canned pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tbsp vanilla extract

Directions

• Step 1 Preheat the oven to 350°F. Line a loaf pan (4.5” x 8.5” or 4” x 8”) in parchment paper or lightly grease with coconut oil.
• Step 2 In a large bowl, combine the dry ingredients. Set aside.
• Step 3 In a medium bowl, fully combine wet ingredients.
• Step 4 Add the wet ingredients to the dry ingredients. Stir to fully combine. The batter will be very thick.
• Step 5 Using a large spoon, gently scoop the batter into the loaf pan, spreading the batter as evenly as possible..
• Step 6 Place the loaf pan into the oven. Bake for 60-65 minutes. Check around 55-60 minutes, testing with a toothpick.
• Step 7 Once done, remove from the oven and let cool for 20 minutes in the loaf pan to set. Once cool, carefully remove from the loaf pan and place onto a serving platter or large plate. Let the pumpkin bread cool for another 30 minutes before serving.

The post Simple Grain-Free Pumpkin Bread (AIP & Vegan) appeared first on The Open Cookbook.

Welcoming the fall with crispy Pumpkin Tigernut Waffles! Filled with healthy fiber, these versatile waffles are AIP, Top 8 Free, and low-FODMAP. Perfect sweet or savory, try the waffles for breakfast, lunch or an afternoon snack. You can even use the waffle as a bread substitute and make an open-faced sandwich, topped with your favorites.

The flavor combination of pumpkin and tigernut couldn’t be more perfect for this time of year, providing a warm “nutty” flavor, all without the nuts.

So, what exactly is a tigernut?

Despite the name, tigernut is not a nut. It is a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass).

Tigernut flour is incredibly versatile — it is one of my favorite gluten-free and nut-free baking flours. It is very rich in prebiotic fiber, a resistant starch, making it great for supporting gut health by feeding your microbiome.

Ingredients for Pumpkin Tigernut Waffles:

• Tigernut flour
• Coconut flour
• Arrowroot powder
• Gelatin
• Pumpkin puree
• Full-fat coconut milk
• Maple syrup
• Cinnamon
• Vanilla extract
• Baking soda
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I used a Dash mini waffle maker and highly recommend giving it a try. I find that the mini size (4″ diameter) works much better for AIP waffles. For this recipe, I can’t speak from experience how the waffles will turn out in a full-size waffle maker. Please let me know if you give it a try!
• These waffles are perfect sweet or savory – your choice! Try topping the waffles with sliced tigernuts, a little maple syrup, and coconut yogurt for a sweeter option. For savory, you could try pairing the waffles with a salad, eggs (AIP reintro), or even use the waffle as “bread” for an open-faced sandwich.
• Store the pumpkin tigernut waffles in an air-tight container. Keep in the fridge for up to 3 days or in the freezer for up to 3 months. I love to reheat the waffles in a toaster oven before enjoying.

LOOKING FOR MORE TIGERNUT RECIPES?

• Blueberry Tigernut Muffins
• Crispy Coconut Tigernut Cookies
• Paleo Double Chocolate Muffins
• AIP Rosemary Flatbread

Pumpkin Tigernut Waffles (AIP & low-FODMAP)

Print recipe

Servings: 6 mini waffles

Prep: 10 min

Cook: 30 min

Total: 40 min

This recipe has no ratings just yet.

Welcoming the fall with crispy Pumpkin Tigernut Waffles! Filled with healthy fiber, these versatile waffles are AIP, Top 8 Free, and low-FODMAP. Try sweet or savory.

By: Stephanie @open_cookbook

Ingredients

• 1/2 cup tigernut flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1 tbsp gelatin
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/2 cup pumpkin puree (canned)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 3/4 cup full-fat coconut milk
• 1 tbsp apple cider vinegar
• Coconut oil (for oiling the waffle maker)

Directions

• Step 1 Heat up the mini waffle maker.
• Step 2 In a medium bowl, mix together the tigernut flour, coconut flour, arrowroot powder, gelatin, baking soda, cinnamon, and sea salt.
• Step 3 Add in the pumpkin puree, vanilla extract, maple syrup, coconut milk, and mix until fully combined. Once mixed well, add in the apple cider vinegar and fold into the mixture.
• Step 4 Once the mini waffle maker is fully heated, lightly grease with coconut oil. Add roughly 2 tbsp of batter into the waffle maker. Close and let cook for 5-6 minutes.
• Step 5 Open the waffle maker and gently remove the waffle with a spatula or fork. Place the waffle on a plate or cooling rack.
• Step 6 Repeat steps until batter is finished, lightly oiling the waffle maker between each waffle. This recipe should make roughly 6 mini waffles.
• Step 7 Enjoy the waffles right away while they are still warm. Or, store them in an air-tight container in the fridge/freezer, heating them up in a toaster oven before serving.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Pumpkin Tigernut Waffles (AIP, Top 8 Free) appeared first on The Open Cookbook.

I am honestly so excited to share these AIP blueberry tigernut muffins with you for two main reasons. Number one — these muffins have a perfectly soft and light texture, it is hard to believe that they are AIP and low-FODMAP. Number two — I can finally eat blueberries again!

Lately, I’ve been experimenting with AIP baked good recipes that don’t rely on cassava flour. This muffin mix with tigernut flour, arrowroot powder, and green banana flour really nails the right balance for a fluffy texture (no dreaded dense and gummy baking texture here). Plus, the slightly sweet flavor of tigernut with juicy blueberries is such a winning combination. These AIP bluberry tigernut muffins seriously hit the spot!

Ingredients for AIP Blueberry Tigernut Muffins:

• Blueberries
• Tigernut flour
• Arrowroot powder
• Green banana flour
• Baking soda
• Sea salt
• Full-fat coconut milk
• Avocado oil
• Vanilla extract
• Maple syrup
• Gelatin
• Apple cider vinegar

RECOMMENDATIONS

• This muffin recipes works well with either fresh or frozen blueberries. If using frozen, be sure to add them as the last step to prevent too much liquid mixing into the batter.
• For muffins with a higher rise, divide the batter between 6 liners. If you prefer smaller muffins, divide the batter between 8 liners.
• You can also try topping the muffins with sliced tigernuts for a little extra texture.
• Store the muffins in an air-tight container. Keep in the fridge for 3-4 days or in the freezer for up to 3 months. Just defrost on the counter for a few hours or overnight.

LOOKING FOR OTHER AIP/Paleo MUFFIN RECIPES?

• Banana Maple Tigernut Muffins
• Butternut Squash Scallion Muffins
• Paleo Double Chocolate Muffins

Blueberry Tigernut Muffins (AIP & low-FODMAP)

Print recipe

Servings: 6-8 muffins

Prep: 10 min

Cook: 23 min

Total: 33 min

5 from 2 reviews

A perfectly light and fluffy AIP muffin with the slightly sweet flavor of tigernut paired with juicy blueberries.

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
• 3/4 cup tigernut flour
• 1/4 cup arrowroot powder
• 1/4 cup + 2 tbsp green banana flour
• 1 tsp baking soda
• 1/2 tsp salt
• 
  
• Wet Ingredients
• 1/2 cup full-fat coconut milk
• 1 tsp vanilla extract (optional)
• 1/4 cup maple syrup
• 4 tsp avocado oil
• 
  
• Gelatin Egg
• 1 tbsp unflavored gelatin
• 1 tbsp lukewarm water
• 2 tbsp hot water
• 2 tbsp apple cider vinegar
• 
  
• 2/3 cup blueberries (fresh or frozen)

Directions

• Step 1 Preheat the oven to 350°F. Line a muffin pan with 6-8 muffin liners and set aside.
• Step 2 In a small bowl, mix together the dry ingredients and set aside.
• Step 3 In a medium bowl, combine the wet ingredients.
• Step 4 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine.
• Step 5 Prepare the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved.
• Step 6 Fold the gelatin mixture and apple cider vinegar into the batter. Make sure to not overmix.
• Step 7 Gently fold in the blueberries into the batter and evenly distribute the batter into the muffin liners
• Step 8 Place the muffin pan into the oven. Bake for 20-25 minutes. Check around 20 minutes, testing with a toothpick.
• Step 9 Once done, remove from the oven and let cool for at least 15 minutes to set.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Blueberry Tigernut Muffins (AIP & low-FODMAP) appeared first on The Open Cookbook.

It is hard believe that these AIP and low-FODMAP Green Banana Flour Waffles are actually grain-free and vegan. The texture is so soft and incredible with just the right amount of sweetness from the banana and touch of maple syrup.

These green banana flour waffles are perfect for a weekend brunch or try storing a batch in the freezer for a quick weekday snack. I love topping these waffles with sliced tigernuts, maple syrup or a dollop of coconut yogurt.

Ingredients for Green Banana Flour Waffles:

• Banana
• Green Banana Flour
• Baking soda
• Sea salt
• Coconut oil
• Full-fat coconut milk
• Maple syrup
• Apple cider vinegar

RECOMMENDATIONS

• I used a Dash mini waffle maker and highly recommend giving it a try. I find that the mini size (4″ diameter) works much better for AIP waffles. For this recipe, I can’t speak from experience how the waffles will turn out in a full-size waffle maker. Please let me know if you give it a try!
• Try topping the waffles with sliced tigernuts, a little maple syrup, coconut yogurt and/or add some blueberries to the batter (so good!)
• Store the green banana waffles in an air-tight container. Keep in the fridge for up to 3-4 days or in the freezer for up to 3 months. I love to reheat the waffles in a toaster oven before enjoying.

LOOKING FOR OTHER EASY AIP BREAKFAST IDEAS?

• Blueberry Tigernut Muffins
• Banana Maple Tigernut Muffins
• Sweet Potato Turkey Patties
• Flourless Plantain Waffles

Green Banana Flour Waffles (AIP, Gluten-Free, low-FODMAP)

Print recipe

Servings: 4 mini waffles

Prep: 5 min

Cook: 20 min

Total: 25 min

5 from 1 review

These AIP and low-FODMAP waffles are perfect for a weekend brunch or try storing a batch in the freezer for a quick weekday snack.

By: Stephanie @open_cookbook

Ingredients

• 1 medium banana, mashed
• 1/2 cup green banana flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 tbsp coconut oil, melted
• 1/4 cup full-fat coconut milk
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Coconut oil (for oiling the waffle maker)

Directions

• Step 1 Heat up the mini waffle maker.
• Step 2 On a small plate, peel and mash banana until fairly smooth.
• Step 3 In a medium bowl, mix together the green banana flour, baking soda, and sea salt. Add in the mashed banana and mix until fully combined.
• Step 4 Add in the coconut oil, coconut milk, maple syrup, and apple cider vinegar. Fully mix together the ingredients and until the green banana flour soaks up the liquid. The texture should be fairly smooth with a pudding-like consistency. If the texture is too watery, add in a little green banana flour until the right consistency is achieved.
• Step 5 Once the mini waffle maker is fully heated, lightly grease with coconut oil. Add roughly 2 tbsp of batter into the waffle maker. Close and let cook for 5 minutes.
• Step 6 Open the waffle maker and gently remove the waffle with a spatula or fork. Place the waffle on a plate or cooling rack.
• Step 7 Repeat steps until batter is finished, lightly oiling the waffle maker between each waffle. This recipe should make roughly 4 waffles.
• Step 8 Enjoy the waffles right away while they are still warm. Or, store them in an air-tight container in the fridge/freezer, heating them up in a toaster oven before serving.

The post Green Banana Flour Waffles (AIP & low-FODMAP) appeared first on The Open Cookbook.

Waffles without flour or eggs?! This plantain waffle recipe is so fun and easy to make. The batter is a simple blend of plantains and full-fat coconut milk and doesn’t require any fancy alternative flours.

It is a very budget-friendly breakfast or snack and pairs wells with a breakfast hash or bowl of soup.

Only 5 Ingredients for Flourless Plantain Waffles:

• Green and yellow plantains
• Full-fat coconut milk
• Baking soda
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I recommend using one green plantain and one yellow plantain. This will provide a perfect amount of sweetness to the waffles.
• I used a Dash mini waffle maker and highly recommend giving it a try. I find that the mini size (4″ diameter) works much better for AIP waffles. For this recipe, I can’t speak from experience how the waffles will turn out in a full-size waffle maker. Please let me know if you give it a try!
• Store the waffles in an air-tight container. Keep in the fridge for up to 3-4 days or in the freezer for up to 3 months. I love to reheat the waffles in a toaster oven before enjoying.

Flourless Plantain Waffles (AIP & Vegan)

Print recipe

Servings: 6 mini waffles

Prep: 5 min

Cook: 30 min

Total: 35 min

This recipe has no ratings just yet.

These AIP waffles are a simple blend of plantains and full-fat coconut milk.

By: Stephanie @open_cookbook

Ingredients

• 1 green plantain, peeled and chopped
• 1 yellow plantain, peeled and chopped
• 4 tbsp full-fat coconut milk
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp apple cider vinegar
• Coconut oil (for oiling the waffle maker)

Directions

• Step 1 Heat up the mini waffle maker.
• Step 2 Peel and chop the green and yellow plantains into 1 inch slices.
• Step 3 In a high-speed blender, add the plantains and full-fat coconut milk. Blend until smooth.
• Step 4 Add the baking soda, sea salt, and apple cider vinegar into the blender. Blend the ingredients until well-combined and smooth.
• Step 5 Once the mini waffle maker is fully heated, lightly grease with coconut oil. Add roughly 2 tbsp of batter into the waffle maker. Close and let cook for 5 minutes.
• Step 6 Open the waffle maker and gently remove the waffle with a spatula or fork. Place waffle on a plate or cooling rack.
• Step 7 Repeat steps until batter is finished, lightly oiling the waffle maker between each waffle. This recipe should make roughly 6 waffles.
• Step 8 Enjoy the waffles right away while they are still warm. Or, store them in an air-tight container in the fridge/freezer, heating them up in a toaster oven before serving.

The post Flourless Plantain Waffles (AIP & Vegan) appeared first on The Open Cookbook.

If you love basil, this gluten-free, vegan, and AIP pesto flatbread is calling your name.

The flatbread is yeast-free and infused with an allergy-friendly pesto in the dough, topped with a little flaky salt to tie it all together. It is perfect as a side to a bowl of soup or it can even be used as a pizza crust. The coconut yogurt is a secret ingredient, providing a light and soft quality to the flatbread.

Ingredients for Gluten-Free Pesto Flatbread:

• Basil
• Extra-Virgin Olive Oil
• Cassava Flour
• Arrowroot Powder
• Tigernut Flour
• Baking Soda
• Palm Shortening
• Coconut Yogurt (no gums – see recommendations below)
• Apple Cider Vinegar

RECOMMENDATIONS

• For the coconut yogurt, be sure to use a brand without any additives like guar gum. My personal favorites are Cocojune and Anita’s.
• Store the flatbread in an air-tight container. If not topped with additional pesto, the flatbread can be kept on the counter for 2-3 days. Otherwise, store in the fridge for up to 5 days or in the freezer for up to 3 months. I love to reheat the flatbread in a toaster oven before enjoying.

Gluten-Free Pesto Flatbread (AIP & Yeast-Free)

Print recipe

Servings: 4-5

Prep: 15 min

Cook: 25 min

Total: 40 min

This recipe has no ratings just yet.

This AIP, yeast-free and allergy-friendly pesto flatbread is perfect with a bowl of soup or can be used as a pizza crust.

By: Stephanie @open_cookbook

Ingredients

• Flatbread:
• 3/4 cup cassava
• 1/2 cup arrowroot
• 1/2 cup tigernut
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup palm shortening, melted
• 1/2 cup warm water
• 4 oz coconut yogurt (see recommendations)
• 1/4 cup and 1 tbsp pesto (see pesto below)
• 1 tbsp apple cider vinegar
• Maldon salt flakes (optional)
• 
  
• Pesto:
• 3 cups basil
• 1/2 cup extra-virgin olive oil
• 1/2 tsp sea salt

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Step 2 Set aside the coconut yogurt on the counter to warm up a bit before adding to the dough.
• Step 3 Feel free to use your own favorite pesto recipe or follow the next step.
• Step 4 If making the simple basil sauce included here, add basil, extra-virgin olive oil, and sea salt to a blender. Blend ingredients until smooth.
• Step 5 In a medium bowl, mix together the cassava, arrowroot, tigernut, baking soda, and sea salt.
• Step 6 Add the melted palm shortening and warm water to the dry ingredients and mix until well-combined.
• Step 7 Add the coconut yogurt and pesto to the mixture, stirring until well-combined.
• Step 8 As the last step, add in the apple cider vinegar and fold into the batter mixture. The texture should be similar to a thick pancake batter.
• Step 9 Gently pour the batter onto the baking sheet with parchment paper, forming into whatever shape you prefer (round, oblong) with a spatula. Spread the batter until you reach a thickness of 1/4″ inch. Lightly sprinkle with Maldon salt flakes if desired.
• Step 10 Place the baking sheet into the oven and bake for 25 minutes. Remove from the oven and let cool for 15-20 minutes before enjoying. Top with extra pesto if desired.

The post Gluten-Free Pesto Flatbread (AIP & Yeast-Free) appeared first on The Open Cookbook.

These grain-free and low-FODMAP Butternut Squash Scallion Muffins are a perfect savory snack or breakfast. The texture is light and soft while being free of the Top 8 food-allergens — plus no coconut or added sugar!

This was my first time making savory muffins and I can’t wait to continue making more. The combination of butternut squash with scallions provides so much flavor, reminding me of the cornbread I grew up eating in Texas.

Ingredients for Butternut Squash Scallion Muffins:

• Tigernut flour
• Arrowroot powder
• Cassava flour
• Baking soda & sea salt
• Pureed butternut squash
• Avocado oil
• Scallions (green top only if low-FODMAP)
• Apple cider vinegar
• Gelatin

RECOMMENDATIONS

• For the butternut squash puree, you can either make your own from scratch or purchase canned butternut squash puree. I use canned puree since it saves me a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
• If you are wanting to make a skillet “cornbread” instead, pour the batter into a well-greased (I used coconut oil) 6″ skillet pan and bake for 40 minutes.
• I recommend letting the muffins sit for at least 30-45 minutes after removing from the oven to let the gelatin egg fully set for the light and soft texture.
• I have not tried a vegan egg substitute. If you give it a try, please let me know how it turned out for you!
• If low-FODMAP, use the scallion green tops only.
• Store the muffins in an air-tight sealed container. These can be left on the counter for 3 days. If refrigerated, warm up to room temperature before enjoying. These muffins also freeze well and just need to be defrosted and warmed up.

Butternut Squash Scallion Muffins (AIP/Paleo)

Print recipe

Servings: 8 muffins

Prep: 10 min

Cook: 25 min

Total: 35 min

5 from 1 review

These grain-free and low-FODMAP Butternut Squash Scallion Muffins are a perfect savory snack or breakfast. Diet Type: SFED, AIP, Paleo, W30, Coconut-Free

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
• 1 cup tigernut flour
• 1/2 cup arrowroot powder
• 2 tbsp cassava flour
• 1 tsp baking soda
• 3/4 tsp salt
• 
  
• Wet Ingredients
• 1 cup butternut squash puree
• 1/2 cup avocado oil
• 2 tbsp apple cider vinegar
• 
  
• Gelatin Egg
• 1 tbsp unflavored gelatin
• 1 tbsp lukewarm water
• 2 tbsp hot water
• 
  
• 1/3 cup scallions (green top), thinly sliced

Directions

• Step 1 Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners and set aside.
• Step 2 In a small bowl, mix together the dry ingredients until well combined.
• Step 3 In a medium bowl, combine the butternut squash puree with avocado oil.
• Step 4 Pour the dry ingredients into the bowl with the butternut squash and avocado oil and mix well.
• Step 5 Add thinly sliced scallions into the muffin mixture and combine well. Set aside some extra scallions for topping.
• Step 6 Prepare the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved and frothy.
• Step 7 Fold the gelatin egg into the mixture and add the apple cider vinegar as the last step. Make sure to not overmix.
• Step 8 Evenly distribute the batter into the muffin liners. Top each muffin with additional sliced scallions if desired.
• Step 9 Place the muffin pan into the oven. Bake for 25 minutes. Check around 23 minutes, testing with a toothpick.
• Step 10 Once done, remove from the oven and let cool for at least 30-45 minutes to set.

The post Butternut Squash Scallion Muffins (AIP/Paleo) appeared first on The Open Cookbook.

These light and fluffy Paleo Double Chocolate Banana Muffins are one of my new favorite treats to enjoy when I have a craving for chocolate (pretty much all the time!). Naturally sweetened with a ripe banana and a touch of maple syrup, these muffins are the perfect amount of sweetness without any refined sugar.

Not only are the muffins free from the Top 8 food-allergens, but they are free from cassava and coconut as well — perfect if you have a sensitivity or allergy to these two ingredients, commonly found in a lot of AIP, Paleo, and gluten-free baking.

What ingredients do I need? (AIP & vegan options included)

• Tigernut flour
• Arrowroot powder
• Cocoa powder or carob powder (AIP elimination phase)
• Baking soda
• Vanilla extract
• Ripe banana
• Maple syrup
• Avocado oil
• Apple cider vinegar
• Gelatin egg or chia seed egg (vegan option)
• Dairy-free dark chocolate chips or carob chips (AIP elimination phase)

RECOMMENDATIONS

• This recipe can make between 6 to 8 muffins, depending on your preference. If you want nice café-style tops to the muffins, divide the batter between 6 standard-size muffin tins.
• The muffins can be made AIP by swapping the cocoa powder for carob powder and the chocolate chips for carob chips. Or, the carob chips can be eliminated from the recipe if preferred.
• Also, the muffins can easily be made vegan by swapping the gelatin egg for a chia egg.
• Store the muffins in an air-tight sealed container. These can be left on the counter for a couple of days or in the fridge for 4-5 days. Reheat before serving if stored in the fridge.

Paleo Double Chocolate Banana Muffins (Top 8 Free, Cassava-Free & Coconut-Free)

Print recipe

Servings: 6 muffins

Prep: 10 min

Cook: 22 min

Total: 32 min

5 from 2 reviews

These light and fluffy Paleo Double Chocolate Banana Muffins are naturally sweetened with a ripe banana and a touch of maple syrup, keeping them not too sweet and free from refined-sugar. Diet Type: SFED, Paleo, Vegan, AIP (modified)

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
• 1 cup tigernut flour
• 1/2 cup arrowroot powder
• 1/3 cup cocoa powder or carob powder
• 1 tsp baking soda
• 1/2 tsp salt
• 
  
• Wet Ingredients
• 1 ripe banana, roughly 1/2 cup, mashed
• 1/4 cup maple syrup
• 1/2 cup avocado oil
• 1 tsp vanilla extract
• 2 tbsp apple cider vinegar
• 
  
• Gelatin Egg
• 1 tbsp unflavored gelatin
• 1 tbsp lukewarm water
• 2 tbsp hot water
• Or
• Chia Seed Egg
• 1 tbsp white chia seeds
• 3 tbsp water
• 
  
• Mix-Ins (Optional)
• 1/2 cup dairy-free dark chocolate chips or carob chips

Directions

• Step 1 Preheat the oven to 350°F. Line a muffin pan with 6 muffin liners and set aside.
• Step 2 If making the muffins with a chia seed egg, prepare this now, otherwise skip to step #3. For the chia seed egg, add 1 tbsp of chia seeds with 3 tbsp of water into a small cup or bowl. Mix ingredients and let it sit for at least 5 minutes.
• Step 3 In a small bowl, mix together the dry ingredients until well combined.
• Step 4 In a medium bowl, mash the banana and combine with the maple syrup, avocado oil, and vanilla extract.
• Step 5 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine. Fold in the dark chocolate chips (optional).
• Step 6 If you are using a gelatin egg, prepare this now. Make the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved and frothy.
• Step 7 Fold the gelatin egg or chia seed egg into the mixture and add the apple cider vinegar as the last step. Make sure to not overmix.
• Step 8 Evenly distribute the batter into the muffin liners. Top each muffin with additional chocolate chips if desired.
• Step 9 Place the muffin pan into the oven. Bake for 20-23 minutes. Check around 20 minutes, testing with a toothpick.
• Step 10 Once done, remove from the oven and let cool for at least 15 minutes to set.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Paleo Double Chocolate Banana Muffins (Top 8 Free, Cassava-Free & Coconut-Free) appeared first on The Open Cookbook.

These allergy-friendly and AIP/Paleo Banana Maple Tigernut muffins are a perfect and healthy alternative to standard Banana Nut Muffins, all without gluten, nuts, and eggs. Bonus, they are also coconut-free, cassava-free, and refined sugar free!

Despite these restrictions, the texture is amazingly light, fluffy, and honestly so good. They are very easy to make and ready to eat in only 30 minutes. Enjoy the muffins for breakfast or an afternoon snack.

 

I love using the combination of tigernut flour and arrowroot powder.

 

This alternative flour combination gives the muffins a “nutty” flavor and fluffy texture, while the bananas help keep them nice and moist.

RECOMMENDATIONS

• I have tested this recipe with a gelatin egg or a chia seed egg — they both work perfectly.
• Store the muffins in an air-tight sealed container. These can be left on the counter for a couple of days or in the fridge for 4-5 days. Reheat before serving.

Banana Maple Tigernut Muffins

Print recipe

Servings: 6-8 muffins

Prep: 8 min

Cook: 22 min

Total: 30 min

5 from 3 reviews

These allergy-friendly Banana Maple Tigernut muffins are light, fluffy, and moist. They are free of coconut, cassava, and the Top 8 food-allergens. Diet Type: SFED, AIP, Paleo, Vegan

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
  
• 1 cup tigernut flour
• 1/2 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp salt
• 
  
• Wet Ingredients
• 3/4 cup ripe bananas, mashed
• 1/4 cup maple syrup
• 1 tbsp avocado oil
• 1 tsp vanilla extract (optional)
• 2 tbsp apple cider vinegar
• 
  
• Gelatin Egg
• 1 tbsp unflavored gelatin
• 1 tbsp lukewarm water
• 2 tbsp hot water
• Or
• Chia Seed Egg
• 1 tbsp white chia seeds
• 3 tbsp water
• 
  
• Sliced Tigernuts (optional topping)

Directions

• Step 1 Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners and set aside.
• Step 2 If making the muffins with a chia seed egg, prepare this now. Otherwise skip to step #3. For the chia seed egg, add 1 tbsp of chia seeds with 3 tbsp of water into a small cup or bowl. Mix ingredients and let it sit for at least 5 minutes.
• Step 3 In a small bowl, mix together the dry ingredients.
• Step 4 In a medium bowl, mash the bananas and combine with the maple syrup, avocado oil, and vanilla extract.
• Step 5 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine.
• Step 6 If you are using a gelatin egg, prepare this now. Make the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved.
• Step 7 Fold the gelatin egg or chia seed egg into the mixture. Gently fold in the apple cider vinegar as the last step. Make sure to not overmix.
• Step 8 Evenly distribute the batter into the muffin liners. Top each muffin with sliced tigernuts for decoration if desired.
• Step 9 Place the muffin pan into the oven. Bake for 20-25 minutes. Check around 20 minutes, testing with a toothpick.
• Step 10 Once done, remove from the oven and let cool for at least 15 minutes to set.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Banana Maple Tigernut Muffins (Top 8 Free & Coconut-Free) appeared first on The Open Cookbook.