Almond Flour Apple Muffins (Paleo)
These almond flour apple muffins are soft, fluffy and light! They feature a moist apple muffin and crumbly cinnamon topping. These Paleo apple muffins are an easy and healthy breakfast and snack!
Why You’ll Love These Muffins
- These almond flour apple muffins are great for breakfast or a snack.
- They are bursting with apple cinnamon flavors!
- This recipe is easy and straightforward.
- The cinnamon crumble topping adds some extra flavor and texture to these gluten free apple cinnamon muffins.
- Check out these Paleo Morning Glory Muffins (which feature carrots, bananas, pineapple and pecans) for another great idea or these Gluten Free Apple Cider Donuts!
- They are made without yogurt, without brown sugar, without regular milk and with a crumb topping!
- These Paleo apple muffins are grain free, gluten free, and can be easily made dairy free.
Ingredients & Substitutions
The almond flour gives these muffins most of their substance. Baking with almond flour can be tricky since it is so different from other flours. It is light, nutty and slightly hearty.
The coconut flour helps soak up the moisture from the grated apple. I do not recommend substituting for either flour.
The cinnamon, nutmeg, pumpkin pie spice and ginger add a pop of flavor! They give these muffins a warm spice taste. Feel free to add more or less to suit your taste.
Almond milk makes these Paleo apple muffins moist! Use any dairy free milk.
The 4 eggs are essential to this recipe. Flax eggs or an egg replacement will not work.
Pure maple syrup acts as the sweetener. Substitute honey if needed.
The grated apple gives these muffins the classic apple flavor. Any variety of apple will work, but I highly recommend a sweet apple. I used honey crisp. Granny smith or other tart apples will yield a less sweet muffin.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.
Make crumb topping first. Add all ingredients to a bowl. Use hands or fork to incorporate cold butter into mix. Store in fridge while you make the muffins.
Grate apple. Squeeze out all excess moisture from apple.
Then, combine the dry ingredients in a large mixing bowl.
Add grated apple and remaining muffin ingredients to mixing bowl. Stir to combine.
Fill muffin liners about 3/4 of the way full with batter. Sprinkle crumb topping on top.
Bake for 16 to 18 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Cool for 10 minutes in pan before removing to a cooling rack.
Expert Tips & Tricks
The crumb topping will be crumbly and not uniform. Use cold butter and cube it before using. Then, use fork or your hands to incorporate butter into dry ingredients.
Squeeze out all excess moisture from the grated apple. Finely grate apple to avoid any chunks of apples in the muffins.
Sprinkle crumb topping over muffins. Do not press topping into muffins.
Bake until a toothpick inserted comes out clean. Do not over bake!
How to Serve and Store
Serve muffins after they have cooled.
Store muffins in an airtight container at room temperature for up to 3 days.
Store in fridge for up to 5 days.
These muffins freeze well! Freeze for up to 1 month and reheat in microwave as needed.
Frequently Asked Questions
No, unfortunately. The combination of almond flour and coconut flour achieves the perfect texture.
I have not tried this, but I’d recommend using only 1/4 cup applesauce in place of the 1/2 cup apple.
Paleo muffins last about 5 days in the fridge.
Yes! Freeze for up to 1 month.
Reheat muffins in the microwave.
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Get the Recipe: Almond Flour Apple Muffins (Paleo)
- First, preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
- Prepare the crumb topping first. Chop butter into small cubes. Add butter and all other ingredients to mixing bowl.
- Use your hands or a fork to break up the butter and mix the ingredients. It will be crumbly. Place in fridge while you make the muffins.
- Peel and grate a large apple. Use paper towels to squeeze out all excess moisture.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice, ginger and nutmeg. Stir to combine.
- Then, add remaining muffin ingredients and grated apple. Stir until combined.
- Spoon batter into lined muffin pan. Fill about ¾ of the way to the top of each muffin liner. Sprinkle crumb topping over each muffin.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Cool muffins for 10 minutes in pan then carefully transfer to a wire rack to finish cooling.
- Crumb topping can be made with chilled coconut oil. I recommend butter but use coconut oil if needed.
- The crumb topping dough will be crumbly and not uniform.
- Sprinkle, do not press, crumb topping onto muffins.
- Feel free to use any variety of apple. I used honey crisp because they are sweet.
- Bake until a toothpick inserted comes out clean. Do not over bake!
- Store muffins in an airtight container at room temperature for up to 3 days. Store in fridge for up to 5 days.
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