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Paleo Almond Flour Apple Muffins

Oct 1, 2022 · 10 Comments

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A Paleo almond flour apple muffin with its muffin cup pulled away as it sits on a white wooden table next to apple slices, an apple and more 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

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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

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

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!

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

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

 

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

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 minutes mins
Cook Time 24 minutes mins
Total Time 39 minutes mins
Course Snack
Cuisine American
Servings 9 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.
  • 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.

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!

 

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Reader Interactions

Comments

  1. Stacey says

    October 7, 2022 at 10:58 am

    5 stars
    So simple to make & perfect for Fall. I’m loving the touch of cardamom & nutmeg in these apple muffins.

    Reply
    • Paleo Gluten Free Guy says

      October 9, 2022 at 8:50 am

      Thanks so much, Stacey!

      Reply
  2. ChihYu says

    October 6, 2022 at 9:48 pm

    5 stars
    Fall in every bite! Apple goodness and the walnuts on top give such great texture! Perfect for apple picking season!

    Reply
    • Paleo Gluten Free Guy says

      October 9, 2022 at 8:50 am

      Thanks, ChihYu!

      Reply
  3. Nancy says

    October 6, 2022 at 3:12 pm

    5 stars
    Super tasty without the addictives. It’s much better than store bought and it’s paleo friendly too. Yay!

    Reply
    • Paleo Gluten Free Guy says

      October 6, 2022 at 6:15 pm

      Thanks so much, Nancy!

      Reply
  4. Janessa says

    October 5, 2022 at 1:55 pm

    5 stars
    These apple cinnamon muffins taste like autumn! They make the perfect paleo snack to pack along.

    Reply
    • Paleo Gluten Free Guy says

      October 6, 2022 at 6:15 pm

      So glad you like them!

      Reply
  5. Shelby says

    October 4, 2022 at 7:03 am

    5 stars
    Love the cardamom in these apple muffins! Subtle but adds a wonderful cozy flavor!

    Reply
    • Paleo Gluten Free Guy says

      October 6, 2022 at 6:15 pm

      Yep, cardamom can be so underrated!

      Reply

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