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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 for AIP Apple Cinnamon Breakfast Muffins
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.
Carob in 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
Equipment
- muffin pan
- oven
Ingredients
- 2 cups apple chunks rough cut, with peel still on
- 1 cup cassava flour Otto's brand preferred
- 1 cup shredded coconut dried, unsweetened
- ⅓ cup lard or coconut oil
- ⅓ cup coconut sugar or maple syrup would probably sub fine, but I haven't tried it yet
- ¼ cup collagen see discount code in Recipe Notes
- 2 Tablespoons tapioca flour
- 2 Tablespoons carob powder , roasted/toasted
- 2 Tablespoons apple cider vinegar
- 1 teaspoon gelatin see discount code in Recipe Notes
- 1 teaspoon cinnamon
- 1 teaspoon baking soda , sifted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a muffin tin with liners or squares of parchment paper. Set aside.
- Place the following ingredients in high-powered blender: coconut, apple, lard. Blend for 2 minutes, on low speed, until reduced to a smooth pulp.
- Add apple cider vinegar and coconut sugar. Scrape down sides of blender; and blend again briefly.
- In a large bowl stir together the remaining dry ingredients: cassava flour, collagen, tapioca flour, carob powder, gelatin, cinnamon, baking soda and sea salt.
- Add blender contents to dry ingredients. Use a wooden or rubber spatula to mix together thoroughly, without over-mixing.
- Evenly distribute batter between 6 muffin cups. (Smooth the top surface of the muffin batter a bit, as it's very thick, so the finished muffins look nice.) Bake until center is cooked through, about 25 minutes. Check for doneness with toothpick or sharp knife.
- Cool and serve.
Notes
Nutrition
Moist and delicious, these muffins also rise beautifully and keep their mounded muffin shape- a great texture!
Homegrown apples!
Also try my great AIP Coffeecake Recipe here!
Andrea Wyckoff says
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!
Megan Stevens says
So glad you can use the discount code, Andrea! Thank you for your kind words, too! 🙂 I always love your creativity!!
Laura says
I substituted baked mashed sweet potato and carrots for the apples! They were delicious!
Megan says
Hi Laura, sounds so yummy! Thanks for sharing, and I’m so happy you enjoyed the recipe! 🙂
Emily @ Recipes to Nourish says
These muffins are so fluffy and beautiful! I love that you used that carob flour in there too, so yummy! I love that flavor!
Megan Stevens says
Me too, so lovely with apples, a bit like dates… Thank you!
Raia Torn says
These look yummy! I’ve never heard of carob flour, though. How is that different from carob powder?
Megan Stevens says
No, same thing! 🙂
Carol @studiobotanica says
Love these flavours! I’ve never used carob flour. I don’t know if I’ve ever seen it.
Is there a substitute?
Megan Stevens says
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.
Carol @studiobotanica says
Thanks Megan. I will look for it with the other Bob’s Red Mill goodies
Shelby Stover says
mmm I love apple cinnamon- these look great!
Kelsey Steffen says
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 says
I don’t know, Kelsey; but tell me if you freeze them! Should be fine.
shanti rowley says
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 says
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 says
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 says
Wow, yay!! Thanks for sharing! SO glad! 🙂
Teresa says
Can O use unsweetened applesauce for the apples, if so how much should I use?
Megan says
Hi Teresa, I don’t know, because I haven’t tried that. Sorry!
Laura Richens says
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 says
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 says
Thank you!
Zanna Tangen says
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.
Megan says
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. 🙂
Zanna Tangen says
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.
Megan says
So glad to hear this, Zanna! Thank you for sharing!
Sandy says
I have carob powder. Can I toast it? If so what’s the process pls? Thank you! Really looking forward to trying this recipe!
Erica says
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.
Megan says
Thanks for the feedback Erica! So happy to hear this!! 🙂 🙂
Olga says
If I were to substitute apple chunks with apple sauce, would it still equal 2 cups? Thanks for the yummy recipe!
Megan says
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. 🙂
Mandi Siceloff says
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!
Katy Taylor says
I don’t avoid eggs. if i were to use them instead of collagen and gelatin, how many?
Megan says
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: https://eatbeautiful.net/2018/01/14/paleo-blueberry-muffins-gaps-diet-variation-bonus-instructions-make-homemade-sprouted-nut-meal/
Jenni LeBaron says
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!
Megan says
Thank you Jenni! Yes, that’s exactly right; it acts as a binder. 🙂 I use it instead of other egg-free binders that aren’t AIP (like flax, chia etc.)
Raia Todd says
I just bought some cassava flour to try. I’m definitely making these!
Cheryl Malik says
Yummy! My son would love this recipe!
ChihYu says
Delightful, moist and delicious! Perfect for breakfast or as a snack!
Erin says
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!
Megan says
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. 🙂
Kari - Get Inspired Everyday! says
These look so moist and delicious! I have several friends who can’t have eggs and I can’t wait to show them these muffins, they’re going to be so excited!
STACEY CRAWFORD says
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.
Megan says
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. 😉
heather@recipesfromthehomestead says
apple season is like my favorite! I love how versatile apples are! I am excited to try these muffins soon, too!
[email protected] says
I love the idea of cassava flour! It’s a new one to me, and I’ve been looking for recipes to use it in! pinning for later
paleoglutenfreeguy says
I love how many nutrient-dense superfoods you packed into these! So tasty and so filling.
Zuzana says
I have never ever tried baking with carob flour. Time to change that. Your recipe looks so perfect
jen says
I love all the delicious flavors of fall, these muffins are now on my must-make list for fall snacking
Mirlene says
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!
Megan says
I’m so glad Mirlene, you’re welcome!
Tarah says
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!
Tarah says
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!
Jean Choi says
So perfect for Fall! Need to try out carob flour.
Jennifer says
Do you think anything could be subbed for the Carob powder. I’m learning that I just can’t stand it, and can pretty much tell if it’s hiding anywhere!
mir says
Is that a mistake on the nutritional info? It says 41 g sugar! What would make them so high?
Solo says
41 grams of sugar is crazy high for a “healthy” muffin. Just sayen.
christina yarbrough says
I am taking my first bite if the delicious muffin. Yummmmmm!!! However, I am allergic to coconut (ugh I know, my feeling were so hurt after hearing that out) so I used sliced tiger nuts and avocado oil and pure VT maple syrup. Still turned out moist and made my taste buds jump for joy. Thank your for this recipe. definitely saving this one@@@
Megan says
Great, Christina, good for you finding a variation/subbing those ingredients!! Thank you for sharing what you did, and I’m so happy it worked and you love the muffins! I know, food allergies are so hard. It’s definitely all about finding subs and alternatives that work. 🙂
Tina says
I would like to say that I have been making this once a month for the past year. I love this recipe. However, i cannot have coconut so I use sliced tiger nuts and it works out great. I also use pure maple syrup and sometimes swap out the cassava flour for tiger nut flour and it works really well also.
Thank you,
Tina
Megan says
Hi Tina, great!! Thanks for sharing your variations! Great to know that those work. You’re welcome and so glad this recipe serves you so well! 🙂
Lorrie Ann Lietz says
Hi there, have not tried this but am about too. Do you think I can make this into a bread? Like an apple cinnamon bread, baked in a loaf pan, or maybe two?
Would love to know what you think. We are going on vacation and wanted to make this.
Thank you
Lorrie Ann
Megan says
Hi Lorrie, yes, should work fine! I’d do a smaller loaf or 2 small loaves. Enjoy, and I’d love to hear how they turn out. Thanks and happy vacation!
Dorothy says
I used this recipe to use some fresh fruit. As we’re having an extended warm season and plenty of rain, our figs have time to ripen. I picked a bowl full yesterday and wanting to use some of them right away. I went out on a limb, pun intended, as figs are a different consistency than apples. I wasn’t looking for egg free, just gluten free, but I had all the ingredients, so it fit the bill. Thankfully, they did well! I just ate three of them, and though cold, they’re satisfying and taste good. Thank you for sharing another great recipe!!
Megan says
Aw lovely, Dorothy! Thank you for sharing! How much fun to use figs in this recipe! We’ve had tons of figs this year, too, and just love them. Great idea to make these muffins with them, yum yum yum! 🙂
Maya says
I am new to AIP eating and have tried a few recipes online that have fallen short of expectations. This recipe is amazing and muffins are very fluffy and delicious. If you like things sweeter, add a bit more coconut sugar, otherwise it’s perfect as is. One thing I didn’t do was shape mine nicely because I assumed they would rise like regular flour into a perfect muffin shape lol. Thank you for this recipe ?.
Megan says
Hi Maya, thanks for your comment! I’m so glad you loved the muffin recipe, and I like your added detail about smoothing the muffin tops’ surfaces for next time. I’ll add that to the recipe; good point! Blessings!
Tiffany Young says
Hello!
Can I swap the collagen out for bone broth? Or would that cause the recipe to not turn out well? Was wondering since they’re kinda similar.
Thanks!!
Tiffany
Megan says
Hi Tiffany, sorry, no, you can’t.
Gloria Duchow says
Is there a “non-histamine” collagen substitute or can I leave it out – will that change the final product?
Megan says
Unfortunately, the collagen is there for the texture. It really “blesses” AIP bread recipes that are egg-free. I was low histamine for a while, so I know that struggle. So sorry!