27 Marvelous AIP Muffin Recipes
From luscious muffin tops to two-bite morsels, muffins can be a decadent breakfast treat or a travel-friendly meal on the go.
And just because you’re avoiding eggs or wheat flour or nuts on AIP doesn’t mean you have to miss out on muffins! That’s why I’ve put together a list of 27 of my favorite AIP muffin recipes.
Whether you’re looking for a classic cranberry and orange muffin, perfect for a weekend brunch, or a more savory morsel, like muffins stuffed with bacon and herbs, this AIP-friendly list will have you crazy for muffins!
Here are just a few of the 27 Marvelous AIP Muffin Recipes we’ve included:
- Banana Carob Swirl Muffins
- AIP Apple Cinnamon Breakfast Muffins
- Blueberry Streusel Coffee Cake Muffins
- Pumpkin Spice Raisin Muffins
- Carob Orange Muffins
- Prosciutto Meatloaf Muffins with Fig Jam
- Cranberry Orange Muffins
- Spiced Mini Carrot Muffins
If you click or tap any of the links above, it will instantly take you to the recipe below. Or download the entire list by clicking on the green button below.
AIP Muffins – Banana
– Empowered Sustenance
Photo Credit: Empowered Sustenance
Ingredients: coconut flour, arrowroot flour, sea salt, baking soda, cinnamon, bananas, coconut or palm oil, melted, applesauce, vanilla extract, water, gelatin, blueberries (optional).
Muffins can be a great stand-by for a quick but healthy breakfast or to eat on the go when you are traveling, so these ones would be a great thing to have in the freezer. They don’t need any sweetener as they get enough from the banana, and the cinnamon adds a warming flavor. These can be enjoyed warm or cold so can be packed in a lunchbox too.
– Wendi’s AIP Kitchen
Ingredients: banana, coconut milk, maple syrup, cassava flour, arrowroot flour, coconut flour, sea salt, baking soda, cream of tartar, gelatin, carob powder.
These delicious banana muffins have a special surprise inside – a swirl of carob chocolate goodness! These muffins would be great for breakfast, but they taste even better cold so you can use them for lunchboxes or to eat as a snack. I like to taste the mixture before adding the maple syrup as ripe bananas can be sweet enough on their own.
– Cook It Up Paleo
Ingredients: bananas, coconut oil, coconut cream, plantain flour, coconut flour, cinnamon, baking soda.
One of the good things about these wonderful muffins is the texture! They are as light and fluffy as you could expect from any muffin, yet they are totally vegan and don’t involve using gelatin. If you are finding it difficult to source plantain flour you can use fresh plantain instead, and you don’t need to add any sweetener as the mixture tastes great as it is.
– Flash Fiction Kitchen
Ingredients: bananas, cassava flour, tigernut flour, coconut oil, sea salt, baking soda, cinnamon, carob, apple cider vinegar.
Just imagine biting into one of these delicious banana muffins and finding pockets of melted chocolate (carob) inside! They are full of flavor and are a great favorite with young and old alike. They are also portable and would make a lovely addition to a family picnic or a school lunchbox. These also make a lovely gift for a friend at a coffee morning.
– Adventures in Partaking
Ingredients: bananas, coconut oil, maple syrup, water, cassava flour, sea salt, baking soda, gelatin, bacon, bacon fat.
Isn’t it great how bacon goes with everything? Even in these sweet treats, the bacon and maple syrup make these muffins ideal to eat for breakfast. You can even make a batch the night before so they are ready to eat in the morning. The texture is a bit denser than some muffins, so they are quite filling, which can help keep you going till lunch.
– Lichen Paleo, Loving AIP
Ingredients: green plantains, vanilla, apple cider vinegar, coconut oil, pumpkin or butternut squash, gelatin, water, tapioca starch or arrowroot starch, coconut flour, cinnamon, baking soda, carrot, parsnip, apple, raisins.
I just love the idea of using vegetables in baked goods – a great way to get veggies into kids without complaint! The carrot and parsnip both add some natural sweetness and help keep the muffins moist. If you are not keen on the apple chunks through the mixture, simply grate the apple instead. Like most homemade muffins, these ones can be kept for a few days in the refrigerator or frozen and reheated when needed.
– Jacinta Keeble
Ingredients: bananas, extra virgin olive oil, water, banana flour, cinnamon.
If you have food allergies in the family it is nice to find a sweet treat that everyone can enjoy, then no-one needs to feel left out. These little beauties are gluten, sugar and nut-free and are a great idea for kids’ parties as you never know what food issues the children have. This is a quick and easy recipe so if you are just starting on AIP, this would be the perfect introduction to baking.
AIP Muffins – Blueberry & Apple
– It’s All About AIP
Photo Credit: It’s All About AIP
Ingredients: coconut milk, honey, lemon juice, lemon zest, coconut oil, vanilla extract, coconut flour, arrowroot flour, baking soda, salt, water, gelatin, blueberries.
There is something wonderful about blueberries in muffins, creating little bursts of juice and flavor when you bite in. The lemon gives these a lovely citrusy note but is not overpowering, and these muffins would be great for a brunch or when friends drop in. They can be frozen and defrosted when you need them, so you always have a snack on hand.
– Eat Beautiful
Ingredients: apple, cassava flour, coconut, lard or coconut oil, maple syrup, collagen, tapioca flour, carob powder, apple cider vinegar, gelatin, cinnamon, baking soda, sea salt.
In Holland they eat a lot of apple cake that is loaded with cinnamon and is a popular cafe dish, so if this is a combination of flavors that you enjoy, you can rustle up a batch of these wonderfully tasty treats for breakfast! You can use your favorite apples, chopped as big or small as you prefer, and this is a great recipe to use up home-grown apples!
– Create Delicious
Ingredients: coconut flakes, coconut oil, green plantain, yellow banana, gelatin, coconut flour, cassava flour, salt, baking soda, blueberries.
This recipe gives you muffins with a slightly denser texture but they are still delicious as a breakfast idea or as a snack with a cup of coffee. There are no added sweeteners in this recipe as the sweetness comes from the banana, so these are great for people on a sugar-free journey. They are also a great snack for kids to encourage them away from unhealthy snacks.
– Flash Fiction Kitchen
Ingredients: bananas, water chestnut flour, cassava flour, baking soda, sea salt, coconut oil, cinnamon, blueberries, apple cider vinegar.
Blueberry muffins are my favorite snack to make for friends when they pop in for coffee, but they can also be portable, letting you enjoy one in your lunchbox at work or school. Muffins are also a good idea when you are traveling as they can fill you up but don’t cause much mess in the car. If you can’t eat bananas, you can use grated apple instead in this recipe.
– Beyond the Bite
Ingredients: banana, green plantain, medjool dates, cricket flour, tigernut flour, baking powder, baking soda, cinnamon, apple sauce, palm shortening, blueberries, banana chips, coconut, raisins, cinnamon, maple sugar (optional), sea salt.
Streusel cakes have a crumbly topping which is delicious on these muffins, although this recipe does not involve using sugar or wheat flour. The topping is made using coconut and fruit to give a lovely contrast to the flavor of the blueberry muffin and it also makes these look even more impressive than normal muffins. These make a lovely gift for a friend at a coffee morning.
– The Health Junkee
Ingredients: cassava flour, coconut flour, cinnamon, ginger powder, clove, vanilla powder or vanilla extract, Himalayan pink salt, baking soda, apple sauce, coconut milk, coconut oil, honey, lemon, apple.
As well as the flavor of the apple, these muffins are intensely flavored with cinnamon, cloves and ginger, giving these treats a real taste of the holidays! They are still very moist in the middle once they have been cooked, so if you prefer a firmer texture, let them sit in the fridge for a while to firm them up. You can use any apple variety, but I like to use Pink Lady as the sweetness really comes through.
AIP Muffins – Pumpkin
– It’s All About AIP
Photo Credit: It’s All About AIP
Ingredients: coconut flour, arrowroot flour, baking soda, salt, ginger, cinnamon, cloves, mace, coconut milk, maple syrup, coconut oil, pumpkin, apple cider vinegar, vanilla, water, Great Lakes Gelatin Red, raisins.
When it comes to pumpkin season, it’s great to have some recipes that remind you of the Fall, and using pumpkin spice gives these muffins a lovely warming taste. If you like to soak your raisins before adding them you can try soaking them in your favorite blend of tea to boost their flavor. These are a lovely treat to make for a Halloween party.
– Fed and Fulfilled
Photo Credit: Fed and Fulfilled
Ingredients: pumpkin, maple syrup, coconut oil, apple cider vinegar or lemon juice, tigernut flour, tapioca starch, cinnamon, ginger, cloves, baking soda, cream of tartar, sea salt, raisins (optional).
One of the lovely things about this recipe is that, as the muffins cook, they fill the kitchen with the scents associated with Fall thanks to the pumpkin spices. You don’t have to add the raisins if you don’t have any, but they do add sweetness to the muffins. This mixture can stick so please remember to grease the muffin tin or use a silicone one.
– Zesty Paleo
Ingredients: pumpkin, green plantain, bananas, cassava flour, tapioca starch, maple syrup, carob powder, coconut oil, cinnamon, ginger, vanilla extract, orange zest, salt.
Chocolate and orange are two flavors that really complement each other well, so why should AIP make a difference? You can still enjoy the combo in these lovely muffins! They can be used for breakfast or as a snack to put in a lunchbox. When these muffins are cooked, the center will still be runny, so if you don’t like them like this, leave them to cool and put in the refrigerator to set.
– Jacinta Keeble
Ingredients: bananas, rosemary, zucchini, pumpkin, extra virgin olive oil, water, banana flour, salt, bacon.
Muffins can be a good idea if you are like me and have difficulty with portion control! Just one of these savory delights can fill you up for breakfast and the bacon can give you a protein boost to start the day. If you don’t like chunks of vegetable in these, just chop them smaller, or even grate them to hide them from veggie-haters!
– The Nourished Family
Ingredients: gelatin, water, bananas, pumpkin, coconut oil, apple cider vinegar, vanilla extract, cracklings (optional), arrowroot powder, coconut flour, baking soda, cinnamon, carrot, parsnip, apple, raisins.
Here is another handy recipe that you can use for breakfast, either serving the muffins on their own or with some cooked bacon slices. The apple and pumpkin help keep the muffins moist in the middle and adding the parsnip and carrot is a great way to get veggies into kids without them realizing! These muffins take quite a long time to cook, so they could be made in batches and frozen.
Other AIP Muffins
– Autoimmune Wellness
Photo Credit: Autoimmune Wellness
Ingredients: white sweet potato, ground beef, thyme, AIP-friendly prosciutto, garlic, sea salt, black mission figs, orange juice, thyme, orange zest, cinnamon, apple cider vinegar.
Like many meatloaf recipes, this one can be quite versatile as you don’t have to use ground beef, but until you are used to making this, beef can be a great place to start. The prosciutto makes the perfect binding round these and adds a saltiness to the meatloaf. The fig jam is sweet but has a lovely citrus hit from the orange juice and zest and gives the meatloaf a fresher flavor than most.
– Eat Drink Paleo
Ingredients: chicken breasts, garlic, salt, celery, bay leaf (optional), sweet potato, cinnamon, salt, olive oil, scallions, coconut oil.
Here is another recipe for savory ‘muffins’ to enjoy for a protein-packed breakfast, giving your system a boost to get you through the morning. These don’t have the same texture as muffins, but are full of flavor and could be a good way of using up leftover chicken. If you don’t have sweet potatoes to hand you can also use other hard vegetables like carrot or parsnip.
– Heartbeet Kitchen
Ingredients: Otto’s cassava flour, arrowroot starch or tapioca starch, coconut flour, baking soda, cinnamon, salt, lemon juice, coconut milk, applesauce, maple syrup, coconut oil, carrots, cranberries, gelatin egg.
Here is an adaptable recipe for muffins that have a light level of spice which complements the fruit perfectly. You can make them as stated, or you can use orange juice instead of lemon. The cranberries can also be changed for raisins if you have them. The fruit and citrus notes give a lovely fresh taste to the muffins, and the carrot helps keep them moist as well as adding sweetness.
– The Curious Coconut
Ingredients: coconut flour, baking soda, salt, dried rosemary, garlic, coconut oil or lard or bacon grease, gelatin, water, apple cider vinegar, bacon.
This is a great recipe for those of you who prefer savory to sweet for breakfast, as they have bacon in them, which is a good source of protein to get you started in the morning. They also have rosemary which sets off the bacon flavor really well, but thyme would also work well here. Don’t worry about the batter looking too runny – just keep stirring and it will come together and thicken.
– Homemade for Elle
Ingredients: avocado, maple syrup, coconut oil, vanilla extract, orange juice, coconut flour, baking soda, cream of tartar, sea salt, cranberries, orange peel, cinnamon.
The surprise in this recipe comes from the use of avocado, which you don’t normally associate with baked goods, but it adds creaminess to the texture of the muffins and carries the other flavors really well. These have the classic combination of orange and cranberry which remind me of the holidays, but you can experiment with other fruits and citrus.
– Zesty Paleo
Ingredients: kale, orange, orange juice, cloves, cinnamon powder, vanilla extract or vanilla powder, maple sugar, applesauce, palm shortening, gelatin egg, cassava flour, tigernut flour, coconut flour, arrowroot starch, baking soda, cream of tartar, sea salt, coconut oil.
We all understand the benefits of eating kale, but when you have reluctant family members you might find it easier to get them to eat these! Kids love the green color of these muffins and the citrus works well with the earthy flavor of kale. If they just refuse to eat anything with kale, you can use spinach instead in this recipe and they will still be green!
– Joanna Frankham
Ingredients: fat, onion, garlic, silver-beet, bacon, ground beef, ground pork or veal, chicken livers, zucchini, fish sauce or coconut aminos, cinnamon, rosemary, thyme, salt, coconut oil.
The results from this recipe don’t have a muffin-like texture – they are more meaty bites, but they can still be enjoyed in the same way as your everyday muffins. They are a great protein source for a filling breakfast, but also taste great with fresh green veggies for a lovely lunch.
– Biohack U
Ingredients: spinach, bone broth, liver, ground meat, pork belly or wild boar belly, fresh herbs, Himalayan salt.
These meaty muffins are an explosion of flavor in your mouth because of the herbs and the mixture of meats! These would be great for breakfast and are a good way to encourage the family to eat offal. If they are real skeptics, use either chicken liver or lamb’s liver which are much milder in flavor, then you can experiment with other ones once they have got used to these.
– Beyond the Bite
Ingredients: tigernut flour, Marx Food’s crickets, baking powder, carrot, baking soda, sea salt, cinnamon, ginger, lard, green plantain, vanilla extract, Marx Food’s beetle larva, dried currants.
I love carrot muffins as the carrot keeps them moist in the middle and adds a lovely sweet hint to the flavor, which contrasts well with the cinnamon and ginger. If you are not sure about making insect flour then don’t be put off – you can buy it already ground and sold as cricket flour. Just think of the insects as adding extra protein to an already delicious snack.