Why Should You Make This Recipe?
This easy recipe is a wonderful addition to my foolproof Almond Flour Desserts collection. If you have under an hour of free time, these paleo almond cinnamon muffins are a delicious and easy way to celebrate the fall season, one muffin at a time!
- Visually Impressive: These Almond Flour Apple Muffins are picture-perfect treats that will have all your guests fooled as to just how easy they are to make and decorate!
- Minimally Sweetened: The natural sweetness of the apples and maple syrup means that there is no refined sugar in these healthy apple muffins.
- In Season: These delicious muffins are an easy way to bake with the in-season apples you pick this time of year! Seasoned with a hint of cinnamon and that natural apple flavor, this fall treat will warm you up on the inside.
- Quick Clean Up: This recipe only requires one large bowl, one small bowl, and one whisk, so no long and tedious clean up afterwards. Just one more thing that makes this recipe so easy!
- Paleo, Gluten Free and Dairy-free: These apple muffins are paleo friendly and gluten free, so you can meet many dietary restrictions in group settings with just one simple recipe.
Ingredients:
These Almond Flour Apple Muffins only require 12 simple ingredients, many of which you likely already have in your pantry.
Gather your almond flour, baking powder, baking soda, kosher salt, ground cinnamon, eggs, maple syrup, oil, vanilla extract, apple slices, and chopped walnuts.
Helpful Ingredient Notes including Substitutions:
- Oil: I recommend using vegetable oil or melted coconut oil, but don’t use olive oil for this recipe!
- Almond Flour: This recipe calls for almond flour, although you can use almond meal interchangeably. Almond meal is a bit thicker than almond flour, but either creates a smooth textured muffin. Don’t have access to almond flour? No problem, follow my recipe for a simple DIY almond meal or almond flour at home.
- Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour and tart!
- Slicing Apples: When preparing your apples of choice, it is important to slice them very thinly with a mandoline or a knife. Slicing thinly and evenly will ensure that they cook completely and thoroughly. If you are baking for younger children, or just prefer smaller pieces, you can cut your apple slices in half.
- Maple Syrup: Pure maple syrup and agave nectar can be used interchangeably, depending on your taste preference and availability!
How to Make?
This paleo apple muffin recipe takes just a few steps from start to finish and is completed in just under an hour. Because of how easy these are to prepare, you can make these in advance to enjoy throughout the week, or as a spontaneous treat on the weekend!
- Dry Ingredients: Measure out and add your dry ingredients to a mixing bowl and mix together until completely combined.
- Wet Ingredients: Measure out and ddd your wet ingredients to a separate bowl and whisk until completely combined.
- Combine: Simply pour your wet ingredients into the dry ingredients and mix together until all the ingredients are fully combined.
- Add Apples: Gently fold in the thinly sliced apple pieces into the muffin batter just until combined.
- Pour into Muffin Tins: Divide batter into your prepared muffin pan. Make sure you have 12 equally filled muffin tins with the apple pieces dispersed evenly.
- Decorate: Although this step is optional, it creates for beautifully decorated apple almond muffins. Thinly slice half an apple (again, your choice of apple) and lay three slices on top of each muffin. Each apple slice can slightly overlap to create a fan effect for an additional visual appeal.
- Add chopped walnuts: For an additional texture and nutty flavor, add a small handful of chopped walnuts onto each muffin as well.
- Bake: Bake your muffins at 325 degrees F for 35 minutes, or until the tops of your muffins turn golden brown. Allow your muffins to cool completely, at least 30 minutes in the tin or on a cooling rack, before enjoying!
How To Serve:
- Enjoy these gluten-free apple muffins with your morning coffee or tea, or serve with my Homemade Almond Milk on any brisk day this fall!
- If you cannot get enough of apple goodness, try serving it with a few tablespoons of my unsweetened applesauce on the side.
How to Store, Freeze & Thaw
The best part about these paleo apple cinnamon muffins is that they store and freeze well. Simply follow the steps below for delicious apple muffins every time:
- To Store: This recipe makes 12 apple almond muffins that can be stored in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator. If you keep it in the fridge, warm them in a low-heat (250 degrees F oven) for 5 minutes before serving.
- To Freeze: You can freeze these muffins for up to one month after making them. Allow the baked muffins to reach room temperature before placing them into the freezer.
- To Thaw: Once you are ready to enjoy the muffins, remove from the freezer and allow to thaw for 15 minutes before baking at 250 degrees F for 5-8 minutes, or until they are warmed through.
Expert Tips
- Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this mandoline. Of course, you can always use a knife to slice your apples.
- Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners (affiliate link), you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up.
- Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins.
- Do not skip on cooling: While I know that it is hard to wait, do not skip on the cooling process. These almond apple muffins need at least 20-30 minutes to cool for best results.
- Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.
- Decoration: The decoration on top is optional, but it is very simple to achieve and beautiful at the end!
- Coconut Flour: Do not replace your almond flour with coconut flour, as the batter consistency will be off and it will not work for this recipe.
Similar Gluten Free Muffins You Might Like:
If you enjoyed these apple muffins with almond flour, here are a few other paleo and gluten-free almond flour muffins recipes you might like:
- Pumpkin Almond Flour Muffins
- Almond Flour Zucchini Muffins
- No Flour Blueberry Muffins
- Easy Gluten-Free Blueberry Muffins Recipe
- Gluten-Free Banana Muffins
- Gluten-Free Chocolate Cupcakes
- Need more inspiration? Check out our collection of naturally sweetened desserts and muffin recipes.
Other Apple Recipes You Might Like:
- Healthy Apple Crumble Recipe
- Apple Roses Recipe
- Apple Cinnamon Oats
- Healthy Overnight Muesli
- Healthy Apple Salad
- Layered Apple Appetizer
Almond Flour Apple Muffins Recipe
These gluten-free and paleo Almond Flour Apple Muffins are perfect for the chilly mornings of autumn to accompany your coffee. Naturally sweetened with maple syrup and apples, they are a healthier alternative to muffins made with granulated sugar.
Ingredients
Dry Ingredients:
- 2 cups almond flour , (8.4 oz.)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 3 large eggs at room temperature
- ½ cup +2 tablespoon maple syrup
- 3 tablespoons coconut oil , melted and cooled (avocado and grapeseed oil would also work)
- 1 teaspoon vanilla extract
Add Ins and Toppings:
- 1 apple , Medium sized & Thinly sliced + more as garnish
- ½ cup walnuts, chopped
Instructions
- Preheat oven to 325 degrees F. Line a 12-cup muffin pan with parchment liners.
- Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a bowl until no lumps remain.
- In a separate bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract on a bowl until emulsified.
- Pour the wet ingredients into the dry ones and mix until fully combined.
- Fold in the sliced apples.
- Divide the batter evenly in the muffin tin.
- If preferred, top each muffin with 3 slices of apples (like I did in the pictures) and sprinkle them with walnuts.
- Bake in the oven for 35 minutes or until the top of the muffins turn golden brown.
- Let it cool for 30 minutes before serving.
Notes
- Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour, and tart.
- Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this one. Of course, you can always use a knife to slice your apples.
- Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners, you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up.
- Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins.
- Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.
Nutrition
Calories: 229kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 84mg | Fiber: 3g | Sugar: 10g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!
Excellent! Wonderful flavor and texture. Will definitely make again.
I am happy to hear that you liked it Jaime. Thanks for coming by and taking the time to leave a review.
I thought these tasted amazing! Loved the texture and the ingredients.
I love these. I grated the apple into the batter but other than that followed exactly. These are in my rotation and I make them fairly often. Thank you.
This makes me so SO happy JDoherty.
Thanks for coming by and taking the time to leave a review about your experience.
I truly appreciate it.
Excellent recipe, very light and fluffy. And you don’t feel guilty eating it either. Loved it
YAY! So happy to hear that you liked it Senem.
Loved the taste of these. But my muffins fell apart completely. I followed the recipe exactly and let them cool completely. Any suggestions? Hints? Tips? I’d love to have them as a staple in my house for my afternoon tea.
Hi Tricia,
I am sorry to hear that they fell apart. There are a couple of things that I can think of. (1) The temperature of your oven. If it is not fully preheated to 325 F degrees, they might not fully bake and feel apart as a result. (2) The amount of liquid in the batter. If you are using a very juicy apple (or bringing in additional juices), the batter maybe too liquid-y. I honestly cannot think of anything else, but if you provide me with more information I’ll be more than happy to continue to troubleshoot with you.
Lovely muffins!
Thank you kindly.
Wonderful recipe! It is hard to discern the usual almond flour texture, much more like regular flour. If anyone is cutting back on carbs, I used maple flavored allulose with excellent results. Since I have a convection oven, I reduced the temperature to 300 degrees and the bake time was perfect. Thank you!
Hi Christy,
This is wonderful to hear. I have never baked with allulose before. It is good to know that it works as a keto sweetener. Thanks for sharing your experience.
Excellent. I added applesauce to and cut down on the coconut oil
That sounds like a great idea. Thanks for sharing your experience Tracey.
Really tasty muffins! I used 1/2 a very large orchard fresh local honey crisp apple; diced very tiny and mixed in with the dry ingredients. I toasted and chopped the walnuts, mixing about 2/3 of them in into the dry ingredients as well (and used the rest to sprinkle on top). Taste and flavour was great. The only tweak to the ingredients: a sprinkle of coarse cinnamon sugar on top before baking (which I’m sure isn’t Paleo 😋). Thanks for posting this recipe. It’s not only yummy but also well written and easy to follow which I really appreciate.
This is music to my ears Debbie. Thank you so much for taking the time to leave a review. I am happy to hear that you enjoyed it.
Oh, funny! I meant to say taste and “texture” was great… I said taste and flavour was great! This will be my go-to apple muffin recipe, so good with tea!
Overall, these muffins are tasty and would be delicious with coffee and tea. However, the bake time at 35 minutes was too long and my muffins were nearly burnt on the bottom at 21 minutes in. I’m glad I checked them – wish I had checked them at 18 minutes. Will make again but at less time.
Thanks for leaving an honest review Patsy. Sadly, oven temps fluctuate. I am glad you checked it earlier. I am making a batch this afternoon and will be sure to retest the recipe add it into the notes.
Cheers!