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AIP Cinnamon Muffins Recipe
Honestly, breakfast can be tricky when you follow an AIP diet. Without eggs, so many recipes just aren’t possible!
That’s why I like to create so many AIP breakfast recipes – to help start your day in a healthy and delicious way.
And I am sure I succeeded with this AIP Cinnamon Muffins recipe. It is loaded with delicious cinnamon and has a sweet glaze that makes it feel like a decadent treat.
Even better, your entire family will love it – even those who don’t follow an AIP diet.
So, grab a bowl and a few easy-to-find ingredients and find out for yourself how delicious these cinnamon muffins are.
Recipe Baking Tips and Suggestions
If you are new to AIP baking, this recipe might seem intimidating. And I completely understand that!
However, I’m going to share with you my best AIP baking tips to make sure this recipe turns out perfectly delicious.
First, you probably noticed that a gelatin egg was used. This is because traditional eggs (from animals) are not AIP-friendly.
When making gelatin eggs, be sure to purchase gelatin that gels. This is used as a binder in place of traditional eggs.
Gelatin and collagen, which is also used in the recipe, are often in similar packages.
For the gelatin egg, you want to purchase unflavored gelatin. For the collagen, you want to purchase unflavored collagen peptides.
For the AIP-friendly flours, I used cassava flour and coconut flour. Both are completely AIP and are pretty easy to find in grocery stores and online.
The best tip I have for using both of these flours is to weigh them instead of using measuring cups.
However, if you can only use measuring cups, use a spoon to scoop the flours into the measuring cup so it’s loosely packed. You do not want to overpack the measuring cups with either flour, which will ruin the muffins.
Also, coconut flour has a tendency to compact into hard lumps. If this is the case with your coconut flour, sift it before measuring. And, of course, discard the excess clumps.
And don’t worry about using baking soda because it is completely AIP-friendly!
As for the coconut oil, it has become quite readily available in grocery stores over the past few years.
Coconut oil is usually sold as refined and unrefined (also known as virgin). Personally, I prefer refined coconut oil because it has a much more neutral taste, and any traces of coconut are eliminated in this recipe because of the cinnamon powder.
However, if you do use unrefined (or virgin) coconut oil, you’ll likely notice a coconut flavor in the muffins.
As for the glaze, be sure that the coconut butter is soft but not completely melted. You want to be able to drizzle it over the muffins.
If it is too hot, the glaze will be absorbed into the muffins. The muffins will still taste delicious, but you won’t be able to see the drizzled glaze on them.
Of course, you can omit the glaze completely! I promise the cinnamon muffins will still be delicious.
Other AIP Breakfast Recipes To Try
And if this cinnamon muffins recipe has you hungry for more AIP breakfast recipes, then you are in luck.
If cinnamon is your favorite, then you’ll love my apple cinnamon pancakes and cinnamon raisin breakfast loaf recipes.
You’ll also find waffles recipes, smoothies and many other AIP-friendly breakfast recipes. And be sure to check out my Instant Pot breakfast porridge recipe as well!
Just click this link to see all of my AIP breakfast recipes for yourself.
Loaded with delicious cinnamon flavor, these AIP Cinnamon Muffins are a delicious and healthy way to start your day!
For the glaze:
- Preheat the oven to 350 F (175 C). Grease or line 9 cups of a 12-cup muffin pan with liners and set aside.
- To make the gelatin egg, place the hot water in a small bowl. Sprinkle the gelatin powder over the entire surface of the water and let sit for 2 to 3 minutes. Then, whisk to combine the gelatin with the hot water until completely incorporated. Set aside until ready to use.
- Combine the cassava flour, coconut flour, collagen powder, coconut sugar, cinnamon powder, baking soda and salt in a large bowl.
- Add the gelatin egg, melted coconut oil, 1/4 cup (60 ml) of unsweetened coconut milk and vanilla extract to the bowl and combine to make a thick batter. If the batter is too thick, add additional coconut milk, 1 Tablespoon (15 ml) at a time, until the desired consistency is achieved.
- Spoon an equal amount of batter into 9 cups of the prepared muffin pan to make 9 muffins.
- Place the muffin pan in the oven and bake for 20 to 25 minutes until the muffins are cooked through and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool completely.
- In a small bowl, whisk to combine the glaze ingredients until smooth. (The glaze needs to be thick enough to stay on the muffins but thin enough to drizzle with a spoon.) Drizzle the glaze over the cooled muffins before serving.
- Store leftover muffins in a sealed container in the refrigerator for up to 1 week.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 muffin
- Calories: 207
- Sugar: 9 g
- Fat: 9 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g