AIP Cinnamon Spice Muffins
Subtly sweet AIP Cinnamon Spice Muffins that are made with Beth Blends Grain Free Flour Blend, zero refined sugar or chemicals. Muffins that are made with Beth Blends Grain Free Flour Blend, zero refined sugar or chemicals.
1 packet or 2 1/4 tsp of dry active rapid rise yeast
1 teaspoon Maple Syrup DO NOT USE HONEY
2 cups Beth Blends Grain Free Flour Blend
1 teaspoon Salt
1 1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Cloves
1/4 cup Coconut Sugar
1/2 cup Applesauce
1/2 cup Coconut Milk (divided)
1/4 cup Coconut Oil or Ghee (if tolerated)
2 tablespoons Gelatin plus 1/4 cup Boiling Water (or 1 egg, if tolerated)
Pour yeast into medium bowl along with maple syrup and 1/4 cup warmed coconut milk. Don’t use honey or boiling coconut milk as it could kill the yeast.
Set the yeast aside for about 5 minutes and watch it grow.
Prepare muffin tin.
Mix flour blend, salt, cinnamon, ginger, and coconut sugar in large mixing bowl.
Next add applesauce, remaining coconut milk and coconut oil into the flour. Stir to thoroughly combine.
At this point, the yeast mixture should be bubbling. Add the yeast to the flour mixture, stir to combine.
To make the gelatin egg, sprinkle the gelatin over the boiling water. Quickly whisk the gelatin in the water until it’s smooth.
Pour the gelatin egg or regular egg (if using) into the flour mixture. Fold in the gelatin egg until just combined.
Pour equal amounts of the batter into 12 muffin cups. Then let sit for 20 minutes. This will let the yeast rise.
Preheat the oven to 350 degrees.
Once the dough has finished rising, bake for 15 minutes.
Let cool. Best eaten within 3 days. Store in refrigerator.
- Do not use honey. Maple syrup will work best at activating the yeast.
- If the yeast doesn't start bubbling (or show any signs of life) within 5 minutes of adding the maple syrup and warmed coconut milk, it's dead. You'll need a new packet of yeast.
- You can use AIP Vanilla Frosting to turn these muffins into cupcakes.