Apple cinnamon muffins have stolen my heart. Somewhere in the midst of all the pumpkin love I decided apple needed some time in the spotlight.
This recipe is based off my apple bread which is so delicious. The main difference is we’re using applesauce instead of a mashed banana to bump up the appleness.
Other apple recipes you’ll love:
- apple crumble bars
- caramel apple pie
- paleo apple cinnamon bread
- apple cider bundt cake
- slow cooker apple bbq pulled pork
- gluten free apple crisp
Why I love these Apple Cinnamon Muffins:
- low in sugar
- made with simple, wholesome ingredients
- they come together in one bowl
- you can make them into mini muffins
- Absolutely perfect as a breakfast or snack throughout the day. You could also put them in a bowl with some vanilla ice cream and a caramel drizzle and they make for a delicious dessert!
Ingredients to make Gluten Free Apple Cinnamon Muffins:
- applesauce
- eggs
- peanut butter: any nut or seed butter works! I’ve tried it with almond butter and it’s delicious!
- agave nectar: honey or maple syrup is a good sub!
- vanilla
- blanched almond flour
- baking powder
- cinnamon
- salt
- an apple
How to make gluten free apple muffins:
Whisk together the applesauce, eggs, peanut butter, agave, and vanilla in a medium bowl.
Add the almond flour, baking powder, cinnamon, and salt. Whisk until combined.
Finally, you’ll fold in your apple. I’ve made this two ways. One time I cut the apple into chunks and folded it into the muffins, the other time I shredded the apple and folded them in.
Both ways were delicious. My favorite way is a mix of both. I recommend shredding and then putting a couple bigger chunks on top for some fun.
Divide the batter in the muffin tin and bake for 25 minutes. Allow to cool and sprinkle with some additional cinnamon on top for fun.
Gluten Free Apple Muffins with almond flour
Gluten Free Apple Muffins are hearty and made with almond flour. They’re perfectly cinnamon spiced with apple flavor with each bite.
Ingredients
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1/4 cup natural peanut butter
- 3 tablespoons agave nectar (honey or maple syrup is also fine)
- 1 teaspoon vanilla
- 2 cups blanched almond flour (How to Make Almond Flour)
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 apple (I used honeycrisp but whatever your favorite apple is!)
Instructions
- Preheat oven to 350F.
- Whisk together the applesauce, eggs, peanut butter, agave, and vanilla in a medium bowl.
- Add the almond flour, baking powder, cinnamon, and salt.
- Whisk until combined.
- Shred 3/4 of your apple with the large hole side of your box grater.
- Then, cut the rest of the apple into cubes to put on top of your muffins. Alternatively, you could put some shredded pieces on top, or just shred the entire apple. I like to have some cubes to garnish the tops, but either way, the muffins are delicious.
- Fold the apple into the batter.
-
Line muffin tin with parchment paper liners.
- Divide the batter into 12 muffins.
- Add the additional chunks or apple shreds on top of each muffin and bake for 25 minutes.
- Allow the muffins to cool for a few minutes before transferring to a cooling rack.
- Sprinkle with some additional cinnamon on top.
Nutrition Info:
- Serving Size: 1 muffin
- Calories: 109
- Sugar: 7.2g
- Sodium: 117mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10.7g
- Fiber: 1.9g
- Protein: 4.1g
- Cholesterol: 41mg
So yummy! I used almond flour and maple syrup and made 9 bigger muffin verses 12. I put in the oven for 27 min and they turned out wonderfully! My new favorite muffin recipe!!!!!
Do we have to add peanut butter? I love all of your recipes !
It doesn’t have to be peanut butter, but another nut or seed butter would be best. You could try cutting the amount in half and subbing in butter or ghee. Let me know how you make out! xo
WOW, WOW, WOW. This is a fantastic recipe. These taste amazing and are so healthy with the nut butter and lack of other traditional fats used in muffins (a nutritional analysis I used when importing into “My Fitness Pal” shows them high in protein and fiber and low in all the bad stuff!). They have a delicate, pillowy texture (not heavy like many traditional “healthy” muffins”). While this could be due to the general nature of almond flour/egg based baked goods, I think Lindsey’s take, and flavor balance is spot on.
I used cashew butter i/of peanut and grated all the apple into the batter and sprinkled a tad of granola on the top with extra cinnamon, and viola! Perfection.!
Yay!! Thank you so much for your amazing review. I’m so happy you loved them!! xo