Paleo Almond Flour 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!

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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

How to make Paleo Almond Flour Muffins

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.

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.

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!

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 they be frozen?

Yep again! 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:

1. Paleo Almond Flour Apple Bread
2. Paleo Pumpkin Muffins
3. Paleo Pumpkin Bread
4. Paleo Apple Pie Smoothie

Print Recipe

5 from 5 votes

Paleo Almond Flour Apple Muffins

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!

Prep Time15 mins

Cook Time24 mins

Total Time39 mins

Course: Snack

Cuisine: American

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

Servings: 9 muffins

Author: Don Baiocchi

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.
• 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.

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

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.

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.

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