Apple Cinnamon Muffins – a healthy apple cinnamon muffin recipe made with simple, real ingredients! Gluten-free and paleo-friendly!
The BEST Apple Cinnamon Muffin Recipe
Every fall the apple orchard is a MUST for us and we are always looking for new and yummy things to make with ALL the apples. Therefore, we knew we had to make a delicious and simple apple cinnamon muffin! You guys, they are so light, fluffy, and have so much flavor! The whole family will love having them for a quick breakfast or snack in the afternoon. You can even make a double batch and keep some in the freezer for later!
What You Will Need
- Eggs – these provide the structure in any baked good.
- Applesauce – helps keep the muffins while also adding some more apple flavor!
- Vanilla extract – a dash for flavor.
- Maple syrup – for a bit of sweetness.
- Almond butter – feel free to use any nut butter that you have on hand – cashew butter, etc.
- Baking soda & kosher salt – you always need a little when you are baking!
- Super-fine almond flour & cassava flour – this is a delicious combo to make your muffins grain-free, but you can also use whole wheat flour, regular flour, gluten free 1-to-1 baking flour, etc.
- Ground cinnamon, ground cloves, ground ginger, allspice, cardamom, & ground nutmeg – an amazing blend of spices to make these muffins full of fall flavors!
- Chopped apple – we used honey crisp apples because they are amazing but feel free to use your favorite!
- Coconut oil or grass-fed butter – use the option here that works for you! Both will get the job done.
What Is The Best Way To Serve These Muffins?
Honestly, they are so moist and fluffy that you could just eat them by themselves, but you could also cut them in half and enjoy them with some cinnamon sugar butter or honey butter!
How Should I Store Apple Cinnamon Muffins?
You can place them in a sealed container at room temperature for about 24 hours, but after that we recommend moving them to the fridge because they don’t have any preservatives in them.
Can I Freeze Apple Cinnamon Muffins?
Absolutely! Make sure you let them fully cool and then you can place them in an airtight container that has paper towel on the top and bottom of the muffins. The paper towel will help with the extra moisture so the muffins don’t get soggy. You can store them like this in the freezer for up to 3 months.
How To Make Apple Cinnamon Muffins
Step one – Mix the dry ingredients.
Step two – Mix the wet ingredients, add the dry ingredients, and mix again.
Step three – Mix in the chopped apple & melted butter.
Step four – Pour batter into prepared baking cups.
Step five – Bake at 350 for 22 minutes.
Step six – Let them fully cool.
Step seven – Enjoy!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Cornbread Muffins
Healthy Apple Pancakes
Sweet Apple Cookies
Healthy Apple Crisp
Apple Cinnamon Muffins
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Apple Cinnamon Muffins – a healthy apple cinnamon muffin recipe made with simple, real ingredients! Gluten-free and paleo-friendly!
Ingredients
Wet Ingredients:
- 3 eggs
- 1 cup applesauce
- 1 teaspoon vanilla extract
- 1/3 cup real maple syrup
- 3 tablespoons almond butter
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1 1/4 cup super fine almond flour
- 3/4 cup cassava flour
- 1/4 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1 teaspoon cardamom
- 1/2 teaspoon ground nutmeg
Other Ingredients:
- 3/4 cup chopped apple
- 1 tablespoons melted coconut oil or grassfed butter
Instructions
- Preheat oven to 350 degrees F.
- Prepare 12 muffin tins with liners.
- Combine Wet Ingredients in a large mixing bowl. Whisk to combine.
- Combine Dry Ingredients in a medium mixing bowl. Whisk to combine (which helps break up any clumps).
- Add the Dry Ingredients to the Wet Ingredients and stir to combine.
- Fold in the apple chunks.
- Add the melted butter and gently stir to combine.
- Divide the mixture between 12 muffin tins, filling about 1/2-3/4 of the way full.
- Feel free to add extra little chunks of apple on top or some rolled oats if you want. If you are adding chunks of apple, just make sure they are pretty small, otherwise they may result in the middle part of the muffin to sink.
- Bake for 22-24 minutes on the middle rack.
- Remove and let cool 5-10 minutes then place on a cooling rack.
Notes
- Storage: feel free to store on the counter in a sealed container for about 24 hours or so then I would recommend storing in the refrigerator since there are no preservatives in these.
- Whole Wheat Flour: feel free to use 1 cup whole wheat flour in place of both the almond flour and cassava flour.
Sara says
Yum, these muffins are delicious! The texture is light and fluffy, they are moist without being soggy (if you bake with alternative flours you know what I mean), and they have just the right level of sweetness. I was a little hesitant about all the different spices so dialed back a bit other than the cinnamon, but the combo was great and easy to tailor to my family’s tastes. Another winner!
Erin says
So happy to hear that, Sara!! And thank you so much for taking the time to leave a thoughtful review – it is so appreciated!
Mollie Benjamin says
Fall in a muffin. Easy to follow and quick to throw together. I used Oat Flour & Pumpkin Pie spice to make use of on hand ingredients. This will definitely be a go-to recipe.
Erin says
Yay! Happy to hear that, Mollie! Thanks for the feedback!
Nicole says
These muffins are excellent. I did not have cassava flour so I used tapioca flour. It worked really well. I will be making these again. Thank you for sharing this recipe.
Erin says
So glad you enjoyed them, Nicole! And thanks for letting everyone know about the tapioca flour substitute – so helpful!
Celeste says
Loved these! I’ve tried quite a few grain free recipes and often the texture is kind of funky. Loved the texture and the flavor of these, great recipe!
Erin says
Thank you, Celeste! So happy you enjoyed them!