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

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

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



5 from 1 vote
AIP Apple Cinnamon Breakfast Muffins
Prep Time
15 mins
Total Time
15 mins
Servings: 6 muffins
Author: Megan
  • 2 cups apple chunks rough cut, with peel still on
  • 1 cup cassava flour Otto's (see link below for **48-hour DISCOUNT!!**)
  • 1 cup shredded coconut dried, unsweetened
  • 1/3 cup lard or coconut oil
  • 1/3 cup coconut sugar or maple syrup would probably sub fine, but I haven't tried it yet
  • 1/4 cup collagen see link below in Recipe Notes (includes discount code)
  • 2 Tablespoons tapioca flour
  • 2 Tablespoons toasted carob powder
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon gelatin see link below in Recipe Notes (includes discount code)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda, sifted
  • 1/2 teaspoon sea salt
  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!


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 29

  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!

  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. 🙂 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!!! 🙂

      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.

    1. Post

      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. 🙂

      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.

        1. Post
  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.

    1. Post
    1. Post

      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. 🙂

  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!

Leave a Reply

Your email address will not be published. Required fields are marked *