Pumpkin Apple Muffin

Pumpkin Apple Muffins are amazing! Paleo, AIP and No Sugar added.

These Pumpkin Apple Muffins are a highly coveted breakfast food at our house. They are packed full of nutrition and meet several of the dietary needs of our family. I served them when our granddaughters were visiting; both the 9 month-old and 2 1/2 year-old loved them. Of course, all my ingredients are organic and non-GMO because I deeply care about the health of my family and those who visit. I served them with freshly grilled ham slices.

Gelatin eggs are interesting. Until recently, I have always used ground flax seed as my binder because my sons do not tolerate eggs. After learning about bone broth to heal the leaky gut and the Auto Immune Protocol diet (AIP), I stumbled across the Gelatin egg. I like how it binds well, and I love the nutritional aspect of this ingredient. However, it’s a bit tricky to mix up without lumps. Be sure to warm the water and prepare yourself to be patient as you slowly incorporate the gelatin into the water.  When I made these after work yesterday, I found an easier way to make the gelatin egg. I had already spent the time incorporating the gelatin for 2 eggs, only to find that I had the pumpkin frozen in a one cup bag, so I needed to double the recipe. As I started to sprinkle the gelatin into my bowl slowly, I thought why not use a blender? Well, it worked great with the larger quantity of liquid for the 4 gelatin eggs. I poured my existing mixture in with the additional warm water and, on speed 1, sprinkled the gelatin into the blender.  Then I continued to add the rest of the wet ingredients.

According to Nourishing Traditions and Wellness Mama, gelatin has various health benefits.  Gelatin is largely composed of the amino acids glycine and proline. These amino acids are needed not only for proper skin, hair and nail growth, but for optimal immune function and weight regulation.  It is good for the joints, can help tighten skin and improve digestion. Sources I read suggested incorporating 2 tablespoons daily into your diet.

I also love that a new ingredient is used in this Pumpkin Apple Muffin: parsnip. I’m trying to incorporate different whole foods into our diet. Each food has its own trait and provides varying nutrients to nourish the body. I also like to add cracklings for an additional boost of nutrition. At this time, I have beef cracklings in my freezer, so that is what I used. Packed with traditional pumpkin, carrots, apples, and raisins with no added sugar, this is a great muffin for healing that meets my family’s flavor cravings!

♥ Shelly

Don’t forget to pin these PUMPKIN APPLE MUFFINS to your favorite Pinterest board for later! 

4.5 from 2 votes

Print

Pumpkin Apple Muffin

Course Breakfast, Kid Food, Snacks

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 12 muffins

Author Shelly Bartels

Ingredients

Wet Ingredients

• 2 tbsp Gelatin Gelatin Eggs = 2 tbsp mixed in 1/4 cup warm water
• 2 large bananas green
• 1/2 cup pumpkin puree
• 1/3 cup coconut oil melted
• 3 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tbsp cacklings optional (I render down beef tallow or pork lard and freeze the cracklings for later use)

Dry Ingredients

• 1/4 cup Arrowroot powder
• 3 tbsp coconut flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup carrot grated
• 1/2 cup parsnip grated
• 1/2 cup apple chopped
• 1/3 cup raisins

Instructions

1. Preheat oven to 375 degrees
2. Prepare your gelatin for use. Heat water in a small pot and sprinkle gelatin on top, 1/2 tbsp at a time, in a single layer, whisking vigorously. DO NOT let it clump or pour it all in one place. Spread out evenly, avoiding clumps that are very difficult to dissolve and create poor product texture. Be patient with this step!
3. Add the rest of the Wet Ingredients to a high power blender. I like the Vita-Mix. Add the gelatin egg when ready and blend.
4. Shred the carrots and parsnips. I use the 5" Santoku knife, Flexable Cutting Mat, Julienne Peeler, and medium Stainless Steal mixing bowl.
   
5. Combine the Dry Ingredients in a bowl. Pour Wet Ingredients into bowl and mix until combined.
6. Drop batter into 12, greased muffin cups. I like the Large Scoop.
   
7. Bake 50 minutes. It is best to cool completely, but I always have a few missing from the muffin pan before this happens.
   

Recipe Notes

 

 

♥ Shelly

Don’t forget to pin these PUMPKIN APPLE MUFFINS to your favorite Pinterest board for later! 

Tools used in the recipe (click on image to see details):

Original recipe is from LichenPaleo LovingAIP, I’ve only tweaked it some.