Banana Muffins (AIP, Paleo)

Banana Muffins (AIP, Paleo)

I was honoured when Lauren from Empowered Sustenance asked me to guest post for her, so I happily obliged with these lovely AIP muffins.

Pumpkin, banana, cinnamon, raisin, you name it: muffins are mainstream.

And yet, in spite of their popularity, I haven’t nommed on a muffin in quite some time. Since starting paleo and then especially since committing to AIP, muffins have been nonexistent in my repertoire of things to eat.

And while I certainly don’t miss the icky, inflammatory ingredients of processed muffins, I do at times miss their snackability. So I got to thinking, why not an AIP-friendly muffin?

AIP Blueberry-Banana Muffins

Indeed, why not? So, my friends, click here for the recipe…!

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 6 comments for this article
  1. Mica at 5:26 pm

    Thanks so much for this recipe! It’s so hard to find AIP ideas, esp for breads, so I was very excited to discover your blog. My dr. recommended AIP for my low thyroid and auto immune disease last summer, but there was literally no internet support back then. Now maybe I’ll have an easier time sticking to it without that panicky “there’s nothing I can eat anymore!” feeling every time I open the fridge.

    Keep up the good work!

    • Martine Partridge Author at 6:42 pm

      Hi, Mica. So glad to hear that you’re finding more support out there on the world wide web. There certainly is a wonderful AIP community! I’m also happy to hear you’ve found some recipes you like here on my blog. All the best in your healing journey. 🙂

  2. Lindsey at 2:32 am

    Hi Martine!

    I just began an AIP protocol today(!) and was thrilled to find this recipe. Thank you! I gathered the ingredients and whipped these up before starting on dinner. It was my first time working with gelatin for an egg (as I generally use flax). My developed a nice crispy top, but was super moist in the middle. Your photos look more cake-y. I didn’t use an electric mixer so am wondering if that made much of a difference? Or maybe I did something wrong with the gelatin? Thank you again for this site!

    • Martine Partridge Author at 3:22 am

      Hi, Lindsey. Here are some tips to keep in mind: 1. Make sure the bananas are not too ripe. The cakey texture is achieved in large part by using bananas that are green-tipped. 2. Make sure the gelatin egg is good and “frothy.” 3. Could the result you had be due to a variation in oven temperatures? If this is the case, you could certainly try baking them for an extra five minutes. I’m excited for your AIP adventure! Wishing you all the best on that front. Let me know if you have any other questions. 🙂

  3. Dana at 1:46 am

    These are SO good. They have been on my list for a while but as a teacher, I usually try out new baking recipes in the summer (maybe next year I will have more time as I gain experience!) It is so overwhelming to try to cook a meal and get something baked while lesson planning looms. But seriously, these are SO good. The plus about egg-free baking is that the dough can be devoured guilt-free, right? 😉

  4. Pingback: HELP! What can I eat for breakfast on AIP? - Gutsy By Nature

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