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.
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
From Perfect Supplements, find collagenhere and gelatinhere. Enter BEAUTIFUL10 at checkout for 10% off your entire order!