Butterfly Pea Flower Mini Muffins

Have you ever had butterfly pea flower? Butterfly pea flower was introduced to me a few years ago and I have been a huge fan since. Great for aiding in eyesight, clearning acne and as an overall beauty tonic.

It may also aid in fighting cancer!!

This recipe can be made completely AIP with the substitution of gelatin or eggs. I topped these with cute, edible and nutrient dense dandelion blossoms. If you have them growing in your yard you can also add them to your batter as well.

Finished these off with more edible flowers - violets and a simple butterfly pea frosting.

Substitutions & Where To Buy:

Banana: I do not use sugar in my baked goods which is why I use a banana to give these a touch of sweetness. If you don’t like bananas you can try substituting with a 1/4 cup liquid sweetener such as honey.

Tigernut flour: If you don’t have access to tigernut flour, you may use almond flour instead. It has a similar texture but comes from the almond nut whereas tigernuts are not a nut at all but a tuber. I use the gemini brand of tigernut flour which can be purchased at whole foods or on amazon.

Arrowroot flour: If you don’t tolerate arrowroot, you may substitute by using tapioca starch. These two flours are basically interchangable in most of my recipes. When indicated, you may swap one out for the other. I purchase these either from almost any grocery store - HMart, 99 Ranch, Whole foods, etc and also on amazon. If you can’t tolerate either arrowroot flour or tapioca starch you can use potato starch instead.

Coconut milk: You can use any nut milk you like or tolerate. Tigernut milk, banana milk, almond milk or cashew milk are all great options. When looking for and purchasing nut milks and milk alternatives you want to look for as little ingredients as possible. The nut that’s being used and water. That’s it. I really like the creaminess of coconut milk.

Avocado oil: Avocado oil is my go-to for baking because it has a high smoke point. You can also use coconut oil as well. I do not often bake with olive oil unless I am using it for added flavor.

Egg: Egg allergies are some of the most common out there. If you are allergic to eggs, it’s ok. Many of my recipes can be made without the use of eggs. You may use a gelatin egg for this one. See below for how.

Gelatin Egg: To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp boiling water and 1 tbsp room temperature to a small dish. Then slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your bake. It will harden as you continue working.

Ingredients:

55-60g banana
1/2 cup + 2tbsp tigernut flour
1/4 cup arrowroot flour
1 tsp baking soda
1 tbsp butterfly pea flower powder
1/4 cup full fat coconut milk
1 tbsp avocado oil
1 egg (sub 1 gelatin egg)

Frosting:

32g coconut butter

2 tsp butterfly pea flower powder

1 tbsp coconut milk dandelion blossoms or edible flowers of choice (to top; optional)

Preparations:

Mash your banana in a bowl. Add in the full fat coconut milk, oil and chicken egg. (If using gelatin egg add it in later. See substitions). Mix until well combined.

Then, add in the tigernut flour, arrowroot flour, baking soda and butterfly pea flower. At this point you'll have a bright blue batter. If you're using a gelatin egg, add it in now and stir to combine everything again.

Coat a mini cupcake tin with avocado oil. Line it with mini cupcake liners. Then pour your batter in. Bake this for 20-25 minutes at 350F.

Wait until the muffins have cooled to frost. Once they are cool enough, melt your coconut butter in a microwave or on the stove and add in 1 tbsp coconut milk and 2 tsp butterfly pea flower.

Frost each mini muffin with a dollop of your frosting. Then, top it with a dandelion blossom. Serve immediately or store in the fridge for up to a week.