Apple Cinnamon Muffins

You’ll never miss your favorite coffee shop muffins again with these grain-free apple cinnamon muffins. A quick homemade applesauce is paired with other healthy ingredients for a super easy breakfast that is perfect for busy mornings. Using a sweet apple such as Red Delicious means you don’t have to add any sugar to this Paleo muffin recipe; and you can leave the skin on for even more nutrients.

Makes 8 muffins
Serving Size is 2 muffins

Apple Cinnamon Muffins
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Apple Cinnamon Muffins

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 417

carbohydrate 31.8g

protein 12.4g

fat 28.4g

saturated fat 20.7g

cholesterol 273g

sodium 758g

potassium 254g

fiber 12.1g

sugar 14.7g

Ingredients

  • 2 small apple(s) cored and diced
  • 1 tablespoon(s) lemon juice
  • 5 large egg(s)
  • 1/2 cup(s) coconut flour
  • 2 tablespoon(s) cinnamon
  • 1/8 teaspoon(s) nutmeg, ground
  • 1 teaspoon(s) baking soda
  • 4 tablespoon(s) coconut oil melted
  • 1/4 teaspoon(s) sea salt
  • 1 package(s) paper muffin liners

Instructions

  1. Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
  2. Put the apples in a saucepan with the lemon juice and cover. Add enough water to cover half. Bring to a boil, reduce heat and simmer for 10 minutes, until apples are broken down. Transfer to a blender and puree until smooth. Leave in the blender and let cool for 5 minutes.
  3. When the apples are warm, add the remaining ingredients to the blender and puree on low until you have a thick batter.
  4. Pour the batter into your prepared muffin tin, filling each tin about 3/4 full.
  5. Bake for 15-18 minutes, until muffins are well browned and tops are firm. Cool before removing from pan.

Comments

    1. Renee W, multiplying by 3 would give you 24 muffins. You can certainly multiply baking recipes, just be very light with the salt as salt does not multiply as evenly as other ingredients.

    1. Hi Kimberly,

      When working with coconut flour batter, it is a good idea to let it rest for a few minutes before baking to let the batter firm up a bit. The coconut flour takes some time to absorb liquid. And make sure you aren’t using too much water with your apples.

      Sally

  1. My batch made 14. I didn’t find them very flavorful, I forgot the salt and the 4 Tsp of melted coconut oil, how much affect on taste would that have? I used honey crisp apples, is there a way to make the muffins sweeter w/out adding sugar?

    1. Hi,

      Leaving salt and coconut oil out of the recipe will definitely impact depth of flavor. Also, even though honey crisp are sweet, I find that the sweetest baked apples taste comes from green apples or fuji.

      You can add liquid stevia, about 2-4 drops to the batter, if you want them to taste a little sweeter.

    1. Hi Christiana,

      You can try using cassava flour which like coconut flour, is more absorbent than nut flours. Perhaps start with a one to one substitution and add more flour, or plan to reduce the liquid in the recipe until your batter is the right consistency. If you substitute with a nut flour such as almond flour, you’ll likely find you have to add a lot more flour and/or reduce the liquid quite a bit. This is because coconut flour is three to four times more absorbent than other flours. I hope this helps!

      Sally

  2. In the pictures theses look like chocolate muffins but I don’t see cocoa powder anywhere in the recipe, am I missing something? Thanks in advance!

    1. Hi Paola,

      They darken when they cook thanks to the presence of the apples and the 2 tbsp of cinnamon. They’re very delicious!

Leave a Reply