There is something irresistable about a muffin with your morning or afternoon coffee. When this hankering comes on, these quick and easy paleo apple muffins are the perfect go-to as they require minimal prep or cleanup work.
As a gluten-free, grain-free, and dairy-free recipe, you can satisfy your muffin craving without the adverse side effects of store bought versions. They also include no refined sugar meaning you can snack away guilt free!
Tips for Success
- The secret to these paleo apple muffins is to make sure the apple pieces are small enough to cook through while the muffins are baking. The easiest way to do this is to peel the apple and then use a grater to slice it into small shreds until you get to the core.
- Be sure to use a finely ground almond flour for this recipe vs almond meal as it produces a better muffin texture. The almond flour will make a nice thick batter which will keep the apple pieces from falling to the bottom and ensure you get pieces of apple in every bite!
- Greasing the muffin tin with coconut oil first is important to keep the muffins from sticking during removal. If you prefer liners, consider reusable silicone baking cups to eliminate waste and also ensure you never run out again!
Preheat oven to 325 degrees and grease with coconut oil or line muffin tin.
Combine almond flour, baking soda, sea salt, and cinnamon in a large bowl. Mix grated apple with lemon juice in a separate bowl, then stir in the eggs, honey, and coconut oil.
Using a spoon or large cookie scoop, fill the muffin cups about 3/4 full.
Bake for 20-25 minutes, until golden brown and toothpick inserted in center comes out clean. Remove from muffin tin and place on a wire rack to cool.
If you enjoyed this paleo apple muffins recipe, let me know in the comments below!
Ingredients
Directions
Preheat oven to 325 degrees and grease with coconut oil or line muffin tin.
Combine almond flour, baking soda, sea salt, and cinnamon in a large bowl. Mix grated apple with lemon juice in a separate bowl, then stir in the eggs, honey, and coconut oil.
Using a spoon or large cookie scoop, fill the muffin cups about 3/4 full.
Bake for 20-25 minutes, until golden brown and toothpick inserted in center comes out clean. Remove from muffin tin and place on a wire rack to cool.
Notes
