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aip breakfast muffin recipe

AIP Breakfast Muffin Recipe

Start your day right with this aip breakfast muffin recipe. Packed with nutrients and easy to make, it’s perfect for meal prep and on-the-go mornings. Try it today!
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup cassava flour
  • 1/4 tsp salt
  • 1/2 tsp turmeric or cinnamon for flavor
  • 1 cup full-fat coconut milk
  • 2 gelatin eggs 1 tbsp gelatin powder + 3 tbsp warm water per egg
  • optional add-ins (e.g., shredded carrots, zucchini, fresh herbs, chopped apples, dried cranberries, cooked bacon, leftover roasted chicken)

Equipment

  • Large mixing bowl
  • Silicone muffin molds
  • Toothpick
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix cassava flour, salt, and turmeric or cinnamon.
  3. In another bowl, combine coconut milk and gelatin eggs.
  4. Slowly pour the wet mixture into the dry ingredients and stir gently until combined.
  5. Spoon the batter evenly into silicone muffin molds.
  6. Add in optional ingredients as desired and stir.
  7. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
  8. Let muffins cool before removing from molds.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 3gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Feel free to swap cassava flour for tiger nut flour if needed. These muffins are excellent for meal prep; they can be stored in the fridge for up to five days and can be frozen for longer storage. Experiment with different veggies and spices to keep muffins exciting and aligned with your dietary preferences.
Tried this recipe?Let us know how it was!