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

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AIP Apple Cinnamon Breakfast Muffins are egg-free, dairy-free and nut-free and perfect for Paleo or Autoimmune Protocol diets. But everyone will love these! … especially the cook: These lovely fall muffins are quickly prepared in the blender, fast and easy to make for breakfasts, snacks or dessert.

Muffins for AIP breakfast

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.

Blender batter

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.

Apples and fall

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



5 from 14 votes
AIP Apple Cinnamon Breakfast Muffins
Prep Time
15 mins
Total Time
15 mins

AIP Apple Cinnamon Breakfast Muffins are egg-free, dairy-free and nut-free and perfect for Paleo or Autoimmune Protocol diets. Everyone will love these! ... especially the cook: These lovely fall muffins are quickly prepared in the blender, fast and easy to make for breakfasts, snacks or dessert.

Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: aip, apple, egg-free, muffins, nut free, paleo
Servings: 6 muffins
Calories: 341 kcal
Author: Megan
  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

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

Nutrition Facts
AIP Apple Cinnamon Breakfast Muffins
Amount Per Serving
Calories 341 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 5g 25%
Sodium 468mg 20%
Potassium 301mg 9%
Total Carbohydrates 65g 22%
Dietary Fiber 5g 20%
Sugars 41g
Protein 12g 24%
Vitamin A 3.9%
Vitamin C 23.6%
Calcium 7.7%
Iron 11.2%
* Percent Daily Values are based on a 2000 calorie diet.


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!


Comments 52

  1. 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!

    1. So glad you can use the discount code, Andrea! Thank you for your kind words, too! ๐Ÿ™‚ I always love your creativity!!

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

    1. This is just carob powder. ๐Ÿ™‚ It’s toasted, which is common in markets, by Bob’s Red Mill. The toasting makes carob easier to digest.

  3. 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!

    1. 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!!! ๐Ÿ™‚

      1. 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!!

  4. 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.

  5. Would raw carob powder be an okay substitute for the toasted carob flour? Or does it really need the toasted for flavor. I have yet to purchase toasted but I have raw on hand. Thank you.

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      Hi Zanna, it will probably be fine! I find we digest toasted better, and I like the toasted flavor; but the role in baking should be the same. ๐Ÿ™‚

      1. I picked up a bag of roasted carob powder anyways, because I just love trying new flavors. And it didn’t disappoint. Really lovely muffins. Thank you.

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  6. These literally get me out of bed in the morning. One of these and my matcha latte and I can start the day! Thanks for an amazing muffin recipe.

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      Hi Olga. Thanks for your question. Typically it isn’t effective to make substitutions in egg-free baking because the moisture of the baked good is very closely designed so that it will still rise well and be the right texture even without eggs. So I don’t recommend the substitution if you want the same outcome. ๐Ÿ™‚

  7. First of all – these muffins taste SO good!! Secondly, I doubled the recipe and found the first part was so thick in my blender. It’s a high powered Ninja blender but I still had to add some water just to get it to mix at all. Did I do something wrong in this step? Also, half way through I realized I was low on coconut sugar so I ended up using a combination of coconut sugar, maple syrup and organic cane sugar and they turned out perfect. I’ll definitely be making these again!

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      Hi Katy, I’m sorry, this recipe was designed to be egg-free, so I’ve never made it with eggs to be able to tell you. Adding eggs and taking away the collagen and gelatin will change the recipe, so I can’t be sure the muffins would turn out. I recommend choosing another recipe. For example, you could sub the blueberries in this recipe for diced apples and add 3/4 teaspoon cinnamon:

  8. These look delicious, Megan! I use collagen powder in a bunch of my bakes, but I am super interested (just for my own future knowledge) how the gelatin acts in this recipe? Does is help bind everything as a stabilizer? Super interested to give this a go!

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      Thank you Jenni! Yes, that’s exactly right; it acts as a binder. ๐Ÿ™‚ I use it instead of other egg-free binders that aren’t AIP (like flax, chia etc.)

  9. I saw this recipe a few years ago when you posted it and didn’t make it because I didn’t have access to cassava then. Now I do! Woohoo! Can’t wait to try it. I’m wondering about the carob. I read that one person omitted it and it worked. But what does it make the muffins taste like? Slightly chocolaty? In one comment, you said tasted a bit like dates, but I’m not sure if you were referring to the carob. Thank you!

    1. Post

      Yes, Erin, exactly: The carob adds rich sweetness and depth, similar to dates. It also plays the role of a secondary flour here. In this setting carob doesn’t taste like chocolate. Great question, and I hope you enjoy them! Happy you have cassava now. ๐Ÿ™‚

  10. These are big beautiful apple muffins! It is so great to have an egg-free option because we are always running out of eggs. My hubby, ever since the first Rocky movie, has been drinking raw eggs for a protein snack (totally icky, I know) daily. I keep telling him he could get Salmonella, but he never does. I’m tired of going to store every day for eggs, lol.

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      Haha, I love this comment, too funny Stacey. I love egg-free options too. We run out and also have an egg-free kiddo. This way we can all eat the same thing. Thanks for the amusing story about your husband. ๐Ÿ˜‰

  11. I can’t believe how healthy these delicious muffins are. Because I love muffins, I have been looking for a healthy recipe for quite some time, and I think I’ve found it! Thank you!

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  12. Great recipe for using up freshly picked apples! There’s something about fall flavors that is so comforting. I love that this a healthy option that’s also egg-free!

  13. Oh, this is a great way to use up freshly picked apples! Something about fall flavors is so comforting. I love that this recipe is a healthy option that’s also egg-free!

  14. Do you think anything could be subbed for the Carob powder. Iโ€™m learning that I just canโ€™t stand it, and can pretty much tell if itโ€™s hiding anywhere!

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