Sunshine & Sustainable Living

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Mark and I eat so many apples. When apple picking season was here, we filled up over 2 huge buckets. Not one apple went to waste. A Pink Lady is my go-to snack and 2 big Honey Crisps are Mark’s 9pm nighttime treat. Thus it seemed appropriate to bring a big batch of apple-spiced muffins to one of our Christmas parties this past weekend.
I really loved these because they are sweet, but not too sweet, they are spiced nicely, but still hit that traditional “apple spice” flavor that we all love. Finally, they are 100% almond flour based and are not dry or crumbly! In fact, they are incredibly moist and have a soft “muffin-y” texture that we are all used to.
These are a great party appetizer or would even be a great addition to a holiday brunch. I really don’t know anyone who doesn’t love an apple spiced baked good. And for those gluten free or dairy free eaters, these are a great substitute for all the butter filled croissants and traditional gluten-full muffins. 
These muffins do not take long to whip up and will not disappoint. Give them a try and let me know what you think!
Gluten Free | Makes 24 mini muffins
2 cups almond flour*
1/2 teaspoon baking powder
1/4 tsp salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/3 cup coconut sugar (or sub cane sugar)
2 organic eggs
3 Tbsp. coconut oil, melted
2 Tbsp. honey + extra for drizzling (optional)
1/2 tsp almond extract
1 tsp vanilla extract
3/4 cup diced apple (no need to peel)  

  1. Preheat the oven to 350F and line a mini muffin tin with 10 liners or generously grease the muffin tin with coconut oil.
  2. In a large bowl whisk together the almond flour, baking powder, salt, spices and sugar.
  3. In a smaller bowl combine the eggs, coconut oil, honey, almond and vanilla extracts. Pour the wet batter into the bowl with the dry ingredients and gently stir. Fold in the apple and drop the batter into the muffin cups. Fill each cup to just about the top. Bake until golden brown and a toothpick comes out clean, about 15-18 minutes (they’ll set a bit more while resting).
  4. Let the muffins cool for 5 minutes in the muffin tin before removing and placing on rack to finish cooling.


*Almond flour is a super dry flour and really soaks up moisture so don’t be alarmed if your batter seems thick, it’ll turn out! On this note though, all almond flour is a bit different – some are more dry than others. I like this almond flour, but feel free to experiment with different brands and let me know what works!