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Almond Flour Apple Muffins Recipe

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4.2 from 9 reviews

These Almond Flour Apple Muffins are a delightful gluten-free treat, packed with warm cinnamon, sweet maple syrup, and tender chunks of apple. Perfect for breakfast or a wholesome snack, they combine the rich flavors of almond flour and walnuts with a moist, fluffy texture achieved through baking. Lightly sweetened and naturally flavorful, these muffins offer a nutritious alternative to traditional baked goods.

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 can be used as alternatives)
  • 1 teaspoon vanilla extract

Add-ins and Garnish

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

Instructions

  1. Preheat and prepare muffin pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with parchment paper liners to prevent sticking and for easy removal.
  2. Combine dry ingredients: In a medium bowl, whisk together almond flour, baking powder, baking soda, kosher salt, and ground cinnamon until evenly mixed and no lumps remain.
  3. Mix wet ingredients: In a separate large bowl, whisk the eggs, maple syrup, melted and cooled coconut oil, and vanilla extract until the mixture is smooth and emulsified.
  4. Combine wet and dry mixtures: Gradually pour the wet ingredients into the dry ingredients and gently fold together until fully incorporated into a uniform batter.
  5. Add apples: Fold the thinly sliced apples into the batter carefully to distribute them evenly without breaking the slices.
  6. Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  7. Garnish muffins: Optionally, top each muffin with 3 thin apple slices arranged nicely, and sprinkle chopped walnuts on top for added texture and flavor.
  8. Bake: Place the muffin pan in the preheated oven and bake for approximately 35 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
  9. Cool before serving: Allow the muffins to cool in the pan for about 30 minutes so they set properly before removing and serving.

Notes

  • These muffins are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nuttier flavor, substitute walnuts with pecans or omit nuts for a nut-free option.
  • Make sure the coconut oil has cooled to avoid cooking the eggs during mixing.
  • If apples are very juicy, toss slices in a little almond flour before folding in to prevent sogginess.
  • To enhance sweetness, drizzle a little additional maple syrup on muffins before baking if desired.
  • These muffins freeze well; store in an airtight bag and thaw at room temperature before serving.

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