Gluten Free Apple Muffins

These soft, sweet, and spicy gluten-free apple cinnamon muffins are a recipe that is requested on repeat. Made with rich almond flour and naturally sweetened, these delicious muffins can do double duty as breakfast or, with a quick icing, turn into a fabulous dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 25

Cool 5

Total Time 45

Servings

Calories 321kcal

Author Sharon Rhodes

Ingredients

Muffin Batter

2 cups blanched almond flour
¼ cup coconut sugar
½ tsp baking soda
½ tsp baking powder
¼ tsp fine sea salt
3 eggs *room temp if possible
1 tsp vanilla
3 tbsp coconut oil *melted but not hot
½ cup Greek yogurt
1 cup peeled and diced apple

Crumble Ingredients

¼ cup blanched almond flour
3 tbsp coconut sugar
2 tsp cinnamon
⅛ tsp fine sea salt
2 tbsp melted butter

Instructions

Preheat the oven to 400° and line 8 cups of a muffin tin with liners.
In a small bowl, using a fork, stir together the crumble ingredients until they clump together. Set this aside.
In a large bowl, whisk together the dry muffin batter ingredients (almond flour, coconut sugar, baking soda, baking powder, salt), then set aside.
In another mixing bowl, beat the eggs. Once they are frothy, stir in the Greek yogurt and vanilla. Set his bowl aside.
Stir the peeled and diced apples into the dry mixture.
Add the egg mixture to the bowl with the apple mixture and stir to JUST combine. Be careful not to overmix.
Fill each muffin well halfway with batter, then sprinkle a layer of the crumble on top. Then spoon the remaining batter and top, and finish with the rest of the crumble.
Bake for 5 minutes at 400° then lower the heat to 350° and bake for 16-20 more minutes. The tops should spring back when pressed, and a toothpick should come out clean.
Remove from the oven and cool for five minutes in the tin, then carefully transfer to a wire rack to cool completely. Take care because almond flour baked goods take a while to firm up, and these will be a tad fragile out of the oven.

Notes

To Store: Keep these apple and cinnamon gluten free muffins wrapped in foil or in an airtight container at room temperature for a day or in the fridge for 3 days.

To Freeze: Wrap the cooled muffins tightly in foil, then transfer them to a freezer-safe airtight container or freezer bag. Freeze for up to three months. Thaw overnight in the fridge.

Nutrition