Almond Flour Apple Muffins Recipe

Gluten free almond flour apple muffins served on a plate

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 35

Cooling Time 20

Total Time 1 5

Servings muffins

Calories 229kcal

Author Aysegul Sanford

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