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)
*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!