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Gluten-Free Apple Cinnamon Muffins 1

Gluten-Free Apple Cinnamon Muffins

These moist, flavorful Gluten-Free Apple Cinnamon Muffins challenge everything you thought you knew about gluten-free baking, delivering a tender crumb and rich flavor with warm cinnamon and juicy apple chunks in an almond flour base.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • 12-cup Muffin Tin
  • Parchment Paper Liners or Silicone Cups
  • Mixing Bowls
  • Whisk
  • Silicone Spatula
  • Ice cream scoop or 1/4 cup measure
  • Wire Cooling Rack

Ingredients
  

Muffin Base

  • 2 cups almond flour blanched for a finer texture
  • 1/4 cup coconut flour helps absorb moisture
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 large eggs room temperature
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil melted
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar activates the baking soda
  • 2 medium apples peeled and diced (Honeycrisp or Granny Smith)

Cinnamon Topping (Optional)

  • 2 tbsp coconut sugar or brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp chopped walnuts or pecans

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment paper liners or silicone cups. Lightly mist the liners with cooking spray.
  • In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg. Break up any clumps with your fingers.
  • In a separate medium bowl, whisk the eggs until slightly frothy (about 30 seconds of whisking). Add maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until smooth and well combined.
  • Peel and core the apples, then dice into small, uniform 1/4-inch cubes. Pat the apple pieces with a paper towel to remove excess moisture.
  • Pour the wet ingredients into the dry ingredients and stir gently with a silicone spatula just until combined, about 15-20 folds.
  • Gently fold in the diced apples, making sure they're evenly distributed throughout the batter. Reserve about 2 tablespoons of apple pieces to sprinkle on top of the muffins before baking.
  • If using the optional topping, combine coconut sugar, cinnamon, and chopped nuts in a small bowl.
  • Using an ice cream scoop or 1/4-cup measure, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Top with the reserved apple pieces and sprinkle with the cinnamon-sugar mixture if using.
  • Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Avoid opening the oven during the first 18 minutes of baking.
  • Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Substitution Options:
  • Replace almond flour with hazelnut flour for a nuttier profile
  • Swap maple syrup with honey or coconut sugar dissolved in 2 tablespoons of water
  • Use ghee or melted butter instead of coconut oil if not dairy-sensitive
  • For egg-free version, substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 15 minutes before using)
Storage Tips:
  • Counter storage: Keep in an airtight container at room temperature for up to 3 days
  • Refrigeration: Store in the refrigerator for up to 7 days
  • Freezing: Wrap individually in plastic wrap and freeze for up to 3 months

Nutrition

Calories: 210kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 5gSodium: 180mgPotassium: 150mgFiber: 4gSugar: 8gVitamin C: 8mgCalcium: 6mgIron: 8mg
Keyword Gluten-Free, Apple Muffins, Cinnamon Muffins, Almond Flour, Healthy Baking
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