AIP Apple Cinnamon Breakfast Muffins {egg-free, dairy-free, nut-free~ autoimmune protocol!)

Megan Breakfast, Treats, Whole Food Recipes 19 Comments

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As you know, unless you’re new to my blog (welcome!), I love making AIP baked goods. My own son is egg-free & grain-free, my daughter is dairy-free, and I seldom eat nuts or seeds. Plus folks doing AIP need the encouragement that great baked goods provide: healthy complex carbs, reliable recipes, something new and good to eat for breakfast!

Have one of these with a big ole sausage, and you’ll be set! They are moderately high in protein already, but I’m an advocate for emphasizing protein at breakfast, thus setting up one’s blood sugar for success the whole day.

They’re perfect for fall. And, as with many of my baked goods, most of the recipe is made in the blender; so the recipe’s easy! I created a new method with this particular recipe, making it that much simpler…because we’re all busy, and it’s tough squeezing in enough time to bake each week.

As you scroll down to the recipe, take a quick moment to appreciate with me our apple tree! I made these muffins with its apples, an espaliered tree my husband bought this year as my birthday gift. The tree was SO generous with us, its first year on our little patio, giving us well over 50 apples. What a thrill to watch one’s own fruit grow, pick and eat it.

AIP Apple Cinnamon Breakfast Muffins

…And I’ve had a few readers already ask me where to buy toasted carob powder. You can get it here. This is just carob, but the fact that it’s toasted makes it more digestible (and delicious).

AIP Apple Cinnamon Breakfast Muffins

Enjoy!

 

AIP Apple Cinnamon Breakfast Muffins
Yum
Print Recipe
Servings Prep Time
6 muffins 15 minutes
Servings Prep Time
6 muffins 15 minutes
AIP Apple Cinnamon Breakfast Muffins
Yum
Print Recipe
Servings Prep Time
6 muffins 15 minutes
Servings Prep Time
6 muffins 15 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Line a muffin tin with liners or squares of parchment paper. Set aside.
  2. Place the following ingredients in high-powered blender: coconut, apple, lard. Blend for 2 minutes, on low speed, until reduced to a smooth pulp.
  3. Add apple cider vinegar and coconut sugar. Scrape down sides of blender; and blend again briefly.
  4. In a large bowl stir together the remaining dry ingredients: cassava flour, collagen, tapioca flour, carob powder, gelatin, cinnamon, baking soda and sea salt.
  5. Add blender contents to dry ingredients. Use a wooden or rubber spatula to mix together thoroughly, without over-mixing.
  6. Evenly distribute batter between 6 muffin cups. Bake until center is cooked through, about 25 minutes. Check for doneness with toothpick or sharp knife.
  7. Cool and serve.
Recipe Notes

Otto's Cassava Flour~ Special DISCOUNT for *48 hours only*!! Buy it HERE and use discount code EATBEAUTIFUL10 at checkout. (10% off $35 or more)

From Perfect Supplements, buy collagen here and gelatin here. Enter BEAUTIFUL10 at checkout for 10% off your order!

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Moist and delicious, these muffins also rise beautifully and keep their mounded muffin shape- a great texture!

AIP Apple Cinnamon Breakfast Muffins

Homegrown apples!

AIP Apple Cinnamon Breakfast Muffins

Also try my great AIP Coffeecake Recipe here!

 

  • Andrea Wyckoff

    These look so wonderful Megan! Love your creativity!

    Thank you for the discount code! Just stocked up with a couple bags! I absolutely love Otto’s cassava flour!

  • Emily @ Recipes to Nourish

    These muffins are so fluffy and beautiful! I love that you used that carob flour in there too, so yummy! I love that flavor!

  • Raia Torn

    These look yummy! I’ve never heard of carob flour, though. How is that different from carob powder?

  • Love these flavours! I’ve never used carob flour. I don’t know if I’ve ever seen it.
    Is there a substitute?

  • Shelby Stover

    mmm I love apple cinnamon- these look great!

  • These sound so good! Do you know if they’d freeze well? I’d love to make a few batches and freeze for a week of quick and easy breakfasts!

  • Megan Stevens

    I don’t know, Kelsey; but tell me if you freeze them! Should be fine.

  • Megan Stevens

    This is just carob powder. 🙂 It’s toasted, which is common in markets, by Bob’s Red Mill. The toasting makes carob easier to digest.

  • Megan Stevens

    No, same thing! 🙂

  • Megan Stevens

    Me too, so lovely with apples, a bit like dates… Thank you!

  • Megan Stevens

    So glad you can use the discount code, Andrea! Thank you for your kind words, too! 🙂 I always love your creativity!!

  • Thanks Megan. I will look for it with the other Bob’s Red Mill goodies

  • shanti rowley

    What does the collegen and the gelatin do for the recipe??
    Can I leave them out if I don’t have?
    Thanks soo much they sound super yummy!

  • Megan Stevens

    Hi Shanti, you’re welcome and thanks for the questions. They both affect the texture. The gelatin is key for holding it all together. The collagen affects the softness of the middle. They both should be left in, and they’re both great for pantry staples in general. (You’ll use them.) You can probably find sustainable gelatin at a local health food store, if there’s one where you live, if you don’t have time to order them. Typically egg-free baked goods can not have omissions or substitutions. I’m so glad the recipe is helpful for you. Enjoy!!! 🙂

  • shanti rowley

    Thank you so much for replying!
    I didn’t have the collegen or carob so I left both out and also omitted the sugar for stevia. They still turned out really good!!

  • Megan Stevens

    Wow, yay!! Thanks for sharing! SO glad! 🙂

  • Laura Richens

    What do the coconut flakes do for the recipe? I’m wondering if it’s just for texture or for something else. I have found that I don’t tolerate coconut but a friend who is doing AIP with me told me she loved this recipe so I wanted to try it.

  • Megan Stevens

    Hi Laura, the coconut gets blended and becomes the body of the batter, so I don’t think this will be a good fit for you. I think it’s great you’re avoiding coconut if it doesn’t agree with you. Here’s a recipe you may like that’s AIP without coconut: http://eatbeautiful.net/2015/03/16/carob-brownie-bites-aip-egg-free-resistant-starch/ Blessings on your diet and in your healing process!

  • Laura Richens

    Thank you!