Paleo Apple Muffins

These Paleo Almond Flour Apple Muffins are an easy, healthy treat!

Light and fluffy muffins are sweetened with applesauce, packed with juicy apples and full of warm spices like cinnamon and nutmeg.

Plus this one-bowl recipe is gluten-free, grain-free and dairy-free!

gluten-free apple muffins made with almond flour sitting in a metal muffin pan on a cooling rack surrounded by apple slices, an apple and a jar of applesauce

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Paleo Almond Flour Muffins

As soon as the weather gets a little cooler, I want:

a) allll the apple recipes and

b) alllll the baked goods

So these Paleo apple muffins are the best of both worlds!

Almond flour and warm fall spices like cinnamon and nutmeg are blended with applesauce, vanilla and a bit of coconut sugar for sweetness.

Add some crunchy walnuts on top and you’ve got a healthy apple muffin recipe!

Plus you’ll love the way your kitchen smells when you make these spiced muffins.

What you need to make Paleo Almond Flour Muffins

Ingredients:

1/2 cup unsweetened applesauce
1/4 cup coconut sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or lemon juice (this is necessary to react with the baking soda to help the muffins rise, but don’t worry – you won’t taste it!)
2 cups superfine blanched almond flour (not almond meal)
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 cup peeled, cored and diced apple (from about one medium apple; I like Fuji apples but if you want a more tart apple, use Granny Smith)
1/4 cup chopped, toasted walnuts

Equipment:

a muffin pan
muffin cups
a large mixing bowl
measuring spoons
measuring cups
a chef’s knife
a cutting board
a whisk
a spatula (the kind for stirring, not flipping)
a 1/4 cup ice cream/cookie scoop
a cooling rack

a grain-free apple muffin with its liner pulled away as it sits on a white wooden table next to an apple and more muffins

How to make Paleo Almond Flour Muffins

Step 1: Heat the oven to 350°.

Step 2: Line a muffin pan with 9 muffin cups.

Step 3: In a large mixing bowl, whisk the applesauce, coconut sugar, eggs, vanilla and vinegar or lemon juice until blended.

Step 4: Then add the almond flour, cinnamon, baking soda, salt, cardamom and nutmeg. Stir with a spatula until everything is blended. The batter will be thick.

Step 5: Peel, core and finely dice the apple. Stir into the muffin batter.

Step 6: Using a 1/4 cup ice cream/cookie scoop or measuring cup, add heaping 1/4-cup scoops to the muffin cups.

Step 7: Sprinkle each muffin with the walnuts.

Step 8: Bake for about 22-25 minutes, rotating the pan 180° halfway through baking.

Step 9: Leaving the muffins in the pan, let them cool completely on a cooling rack, then enjoy!

An Paleo muffin with apple chunks and walnuts on top on a white wooden table with its muffin liner pulled away

Frequently Asked Questions (FAQ)

Can I make substitutions?

You can use date sugar in place of the coconut sugar.

You can also add 1 teaspoon ground ginger with the dry ingredients.

You can use your favorite nut instead of walnuts, such as chopped almonds, pecans or hazelnuts.

Can Paleo Almond Flour Muffins be made ahead of time?

Yep! You can store them in an airtight container at room temperature for 3 days. Or you can store them in the fridge for up to 5 days.

Can Paleo Almond Flour Muffins be frozen?

Wrap each muffin, still in its paper liner, individually, then freeze in an airtight container or baggie for up to 3 months. Thaw overnight in the fridge.

Other recipes you might like:

Paleo Almond Flour Apple Muffins

Don Baiocchi

These Paleo apple muffins are packed with juicy apples and warm fall spices like cinnamon and nutmeg. They're an easy, healthy one-bowl recipe and are also gluten-free, grain-free and dairy-free!

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 24

Total Time 39

Course Snack

Cuisine American

Servings muffins

Calories 213 kcal

Ingredients

½ cup unsweetened applesauce
¼ cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or lemon juice
2 cup superfine blanched almond flour (not almond meal)
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
1 medium apple, such as Fuji or Granny Smith
¼ cup toasted, chopped walnuts (see notes)

Instructions

Heat the oven to 350°.
Line a muffin pan with 9 muffin cups.
In a large mixing bowl, whisk the applesauce, coconut sugar, eggs, vanilla and vinegar or lemon juice until blended.
Add the almond flour, cinnamon, baking soda, salt, cardamom and nutmeg. Stir with a spatula until everything is blended. The batter will be thick.
Peel, core and finely dice the apple. Stir into the muffin batter.
Using a 1/4 cup ice cream/cookie scoop or measuring cup, add heaping 1/4-cup scoops to the muffin cups.
Sprinkle each muffin with the walnuts.
Bake for about 22-25 minutes, rotating the pan 180° halfway through baking.
Leaving the muffins in the pan, let them cool completely on a cooling rack, then enjoy!

Notes

If you want 10-12 muffins, measure out exactly 1/4 cup scoops, not heaping 1/4 cup scoops.

If you want to prep the apple first, squeeze some lemon juice over the diced apple so it doesn’t brown while you prepare the rest of the recipe.

If you only have large, untoasted walnuts halves/pieces, chop them into smaller pieces. Add to a cold, dry pan and place over medium heat. Toss and stir occasionally until aromatic and toasted, about 5-8 minutes.

Substitutions

You can use date sugar in place of the coconut sugar.

You can also add 1 teaspoon ground ginger with the dry ingredients.

You can use your favorite nut instead of walnuts, such as chopped almonds, pecans or hazelnuts.

Storage

You can store them in an airtight container at room temperature for 3 days.

Or you can store them in the fridge for up to 5 days.

To freeze: Wrap each muffin, still in its paper liner, individually, then freeze in an airtight container or baggie for up to 3 months.

Thaw overnight in the fridge.

Nutrition

Serving: 1muffinCalories: 213kcalCarbohydrates: 15gProtein: 7gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 215mgPotassium: 229mgFiber: 3gSugar: 8gVitamin A: 77IUVitamin C: 1mgCalcium: 75mgIron: 0.4mg

Keyword apple muffin, apple recipe, gluten free, grain free, paleo, paleo baking

Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:

AND Pinterest!