PALEO APPLE CINNAMON MUFFINS
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
When I think of my favorite muffin flavors, apple cinnamon immediately comes to mind (behind chocolate chip of course). Cinnamon is one of my favorite spices to bake with, and apples are the perfect pairing to go with it. Growing up, one of my favorite snacks was a sliced apple loaded with cinnamon and sugar. These muffins definitely provide that cinnamon apple flavor I know and love. They’re soft and fluffy and topped with the most delicious crumbly topping. Bonus: they’re easy to make and totally kid approved!
To make these muffins, first make the crumb topping. After adding the ingredients to a bowl, use your fingers (or a fork or pastry cutter) to mix in the butter. The mixture will be crumbly. Set this aside in your refrigerator while you make the muffin batter. To make the muffins, simply combine the dry ingredients then add in the wet. The important thing to note here is that the grated apple needs to have the excess moisture squeezed out. After grating an apple, place the contents between two paper towels and squeeze all the water out. This will prevent the muffins from being too soggy and watery. Once the muffin batter is mixed, use a cookie scoop or spoon to add the batter to the muffin liners. Sprinkle some topping down over each muffin before baking. Mine baked for about 17 minutes and when I inserted a toothpick, it came out clean. Don’t bake these too long or they’ll come out dry. I’d start checking them around the 15 minute mark since ovens can vary. Once they’re done baking, allow them to cool in the pan before placing them on a wire cooling rack.
These apple cinnamon muffins are filled with warm and cozy flavors. They are light and fresh and the perfect little bite. I love that they’re healthy enough for breakfast but they taste sweet enough for dessert. I enjoy them warmed up with some almond butter on top or chilled from the fridge. If you’re feeling ambitious, one of these muffins served warm with ghee or maple syrup is insane!
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Dessert, Snack
Servings: 12 muffins
2 cups almond flour
3 TBL coconut flour
1.5 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger
1/4 cup almond milk
4 eggs, room temperature
1 tsp vanilla
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/2 cup grated apple (excess water squeezed out)
Preheat oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners.
Prepare the cinnamon topping first. Chop butter into small cubes. Combine all ingredients in a mixing bowl. I like to use my hands to break up the butter but using a fork or pastry cutter will work as well. Once crumbly, refrigerate crumb topping dough while you make the muffin batter.
In a large mixing bowl or KitchenAid, combine almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice, ginger and nutmeg. Gently mix until combined. Add remaining ingredients and stir until combined. Note: after grating your apple, take two paper towels and squeeze the excess water out before adding to the mixing bowl.
Using a cookie scoop or ice cream scoop, add muffin batter into muffin liners. I filled mine about 3/4 of the way to the top. Top each muffin with a tablespoon or so of crumble topping.
Bake for 17-18 minutes or until a toothpick inserted comes out clean. Allow to cool 10 minutes in the muffin pan then transfer to a cooling rack.