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.
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