Paleo Apple Walnut Muffins
Moist, flavorful, and packed with chunks of fresh apple and crunchy walnuts, these grain-free apple cinnamon muffins deliver all the comfort of traditional baking without the inflammatory grains. Perfect for fall mornings or any time you're craving something sweet yet wholesome.
Equipment
- 12-cup Muffin Tin
- Parchment paper liners
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Muffin Base
- 2 cups almond flour blanched works best for a lighter texture
- 1/4 cup coconut flour acts as the perfect binding agent
- 1 tsp baking soda
- 2 tsp ground cinnamon Ceylon cinnamon offers a more complex flavor
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 3 large eggs room temperature (pastured eggs add richer flavor)
- 1/3 cup pure maple syrup or honey for a different flavor profile
- 1/4 cup coconut oil melted and slightly cooled
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar activates the baking soda for perfect rise
- 1 1/2 cups diced apples about 2 medium apples, Honeycrisp or Granny Smith work beautifully
- 3/4 cup chopped walnuts toast them first for enhanced flavor
Optional Streusel Topping
- 1/4 cup almond flour
- 2 tbsp coconut sugar
- 1 tbsp coconut oil solid
- 1/4 tsp cinnamon
- 2 tbsp chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper liners. Silicone liners work exceptionally well with paleo batters, as they prevent sticking better than traditional paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt. Break up any clumps in the almond flour with your fingertips for the smoothest batter possible.
- In a separate medium bowl, whisk the eggs until frothy (about 30 seconds of vigorous whisking), then add the maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
- Slowly pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Avoid overmixing - aim for about 10-12 gentle folds.
- Add the diced apples and 3/4 cup of walnuts to the batter, gently folding to distribute evenly. For extra flavor dimension, reserve a few apple pieces to press into the tops of the muffins before baking.
- If using the streusel topping, in a small bowl, combine all streusel ingredients and use your fingertips to create a crumbly texture.
- Using an ice cream scoop or 1/4 cup measure, divide the batter evenly among the prepared muffin cups. They should be about 3/4 full to allow room for rising. Gently tap the pan on the counter twice to release any large air bubbles.
- Sprinkle the streusel topping (if using) evenly over each muffin. Alternatively, simply sprinkle the tops with a few additional chopped walnuts and a light dusting of cinnamon.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The tops should be golden brown and slightly springy to the touch.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the crumb structure to set, ensuring your muffins maintain their shape.
Notes
Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
For a lower sugar option, reduce maple syrup to 1/4 cup and add 1/4 teaspoon of stevia extract.
For egg-free version: Replace eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water.
These muffins can be made into mini muffins by reducing baking time to 12-15 minutes.
Nutrition
Calories: 258kcalCarbohydrates: 14gProtein: 7gFat: 21gSaturated Fat: 6gSodium: 145mgPotassium: 170mgFiber: 4gSugar: 8gVitamin A: 2IUVitamin C: 3mgCalcium: 6mgIron: 8mg
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