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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
- muffin pan
- 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
- 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.
Moist and delicious, these muffins also rise beautifully and keep their mounded muffin shape- a great texture!
Also try my great AIP Coffeecake Recipe here!