What type of apples are needed for apple cinnamon muffins?

Highly recommend using classic honey crisp apples, but any variety of red or green apples will work. Just pick your favorite or use what you have on hand.

For apple cinnamon muffins, do you leave the skins on apples?

Yes! There is no need to remove the skin before chopping and adding them to the muffin batter.

How do I know when apple cinnamon muffins are done baking?

Simply insert a toothpick in to the middle of a muffin and if it comes out clean, they are done. If it does not come out clean, continue baking at 5 minute increments until they are cooked through.

Can I freeze apple cinnamon muffins?

Yes! Once they are fully cooled, they can be placed in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight on the counter and enjoy!

Easy Apple Cinnamon Muffins - The Wooden Skillet

Description

Our healthy Apple Cinnamon Muffins are made with simple, real ingredients! They are gluten-free and make a delicious breakfast or snack!

Ingredients

Scale

3 eggs
1 cup applesauce
1/3 cup real maple syrup
3 tablespoons almond butter
1 teaspoon vanilla extract
1 1/4 cups super fine almond flour
3/4 cup cassava flour
1 tablespoon ground cinnamon
1 teaspoon cardamom
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
3/4 cup fresh apple, cored & chopped
1 tablespoons coconut oil, melted (sub melted butter)

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Instructions

Prep: Preheat oven to 350 degrees F. Prepare 12 muffin tins with liners.
Wet Ingredients: In a large mixing bowl, add 3 eggs, 1 cup applesauce, 1/3 cup maple syrup, 3 tablespoons almond butter, & 1 teaspoon vanilla extract. Whisk to combine.
Dry Ingredients: In a separate mixing bowl, add 1 1/4 cups super fine almond flour, 3/4 cup cassava flour, 1 tablespoon ground cinnamon, 1 teaspoon cardamom, 1/2 teaspoon baking soda, 1/2 teaspoon ground ginger, 1/2 teaspoon allspice, 1/2 teaspoon ground nutmeg, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground cloves. Whisk to combine (which helps break up any clumps).
Combine: Add the Dry Ingredients to the Wet Ingredients and stir to combine.
Apples + Coconut Oil: Fold in the chopped apples and coconut oil.
Bake: Divide the mixture between 12 muffin tins, filling about 1/2-3/4 of the way full. Option to add extra little chunks of apple on top or some rolled oats, if you want. Make sure they are pretty small, otherwise they may sink to the middle part of the muffin. Bake for 22-24 minutes on the middle rack.
Cool + Serve: Remove and let cool 5-10 minutes in the pan and then place on a cooling rack. Enjoy!

Notes

Whole Wheat Flour: option to use 1 cup whole wheat flour in place of both the almond flour and cassava flour.
Apples: honeycrisp apples were used in testing, but feel free to use any variety of apples.
Storage: keep in an airtight container on the counter for about 24 hours or so & then I would recommend storing in the refrigerator, since there are no preservatives in these.

Nutrition

Serving Size: 1 muffin
Calories: 187
Sugar: 8.7 g
Sodium: 98.1 mg
Fat: 9.2 g
Carbohydrates: 21.2 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 46.5 mg