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Almond Flour Apple Muffins Recipe

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Delight in these moist and flavorful Almond Flour Apple Muffins, a gluten-free treat perfect for breakfast or a wholesome snack. Made with natural sweeteners and wholesome ingredients like fresh apples, walnuts, and warm cinnamon, these muffins combine health and taste effortlessly.

Ingredients

Dry Ingredients

  • 2 cups almond flour (8.4 oz.)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon

Wet Ingredients

  • 3 large eggs at room temperature
  • ½ cup + 2 tablespoons maple syrup
  • 3 tablespoons coconut oil (melted and cooled; avocado or grapeseed oil also work)
  • 1 teaspoon vanilla extract

Add-ins & Garnish

  • 1 medium-sized apple (thinly sliced, plus extra slices for garnish)
  • ½ cup chopped walnuts (for sprinkling on top)

Instructions

  1. Preheat the Oven: Set your oven to 325°F (163°C) and line a 12-cup muffin pan with parchment paper liners to prevent sticking and ensure easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together almond flour, baking powder, baking soda, kosher salt, and ground cinnamon until well blended with no lumps.
  3. Prepare Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, melted and cooled coconut oil, and vanilla extract until the mixture is smooth and emulsified.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients bowl and mix thoroughly until fully combined into a uniform batter.
  5. Fold in Apples: Gently fold in the thinly sliced apples ensuring even distribution throughout the batter without breaking the slices.
  6. Fill Muffin Cups: Evenly divide the batter into the prepared muffin pan, filling each cup almost to the top for well-sized muffins.
  7. Add Garnish: Top each muffin with 3 thin apple slices and sprinkle chopped walnuts over for added texture and visual appeal.
  8. Bake: Place the muffin pan in the preheated oven and bake for 35 minutes or until the tops turn a golden brown and a toothpick inserted comes out clean.
  9. Cool: Remove the muffins from the oven and allow them to cool in the pan for 30 minutes before serving, helping them set perfectly and enhancing flavor.

Notes

  • Ensure eggs are at room temperature for better emulsification and batter consistency.
  • Melt and cool the coconut oil to prevent cooking the eggs prematurely and to blend smoothly.
  • The batter may look thick due to almond flour; this is normal for gluten-free baked goods.
  • You can substitute apples with pears or berries for variation.
  • Use parchment liners or grease the pan to avoid muffins sticking.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat muffins gently in a toaster oven or microwave before serving for best flavor.

Find it online: https://lauracooks.com/almond-flour-apple-muffins-recipe-2/