Paleo Almond Flour Apple Muffins

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

4.67 from 6 votes

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

Cook Time24

Total Time39

Course: Snack

Cuisine: American

Servings: muffins

Calories: 213kcal

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.
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