Gluten-Free Apple Cinnamon Muffins

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This recipe is a great way to use up lots of apples AND batch a whole bunch of healthy snacks at once. Bonus: they’ll make your whole house smell like Fall!


  • 2 1/2 cups almond flour
  • 1/4 cup + 1 tablespoon coconut flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon allspice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup real maple syrup
  • 1/2 cup + 2 tablespoons avocado oil or olive oil
  • 4 eggs, beaten
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups finely diced apple (peeled or unpeeled)
  • 1 cup grated apple


  1. Preheat oven to 350ยบ F. Grease a muffin tin, or line with paper baking cups, and set aside. (Note: this recipe makes 15 large muffins, so you’ll either need two muffin tins or to bake in batches. You can also halve this recipe… see notes below… for 9-10 medium-large muffins.)
  2. In a large mixing bowl, whisk together all dry ingredients. Make sure there are no lumps.
  3. In a separate medium mixing bowl, whisk together all wet ingredients (maple syrup, oil, eggs, and vanilla extract).
  4. Add wet ingredients into the dry ingredients, and stir until just combined. Gently fold in the chopped and grated apple.
  5. Spoon batter evenly into muffin cups, filling to just about the very top.
  6. Bake for 23-25 minutes, or until a toothpick inserted comes out clean. Let muffins cool for at least 10 minutes in the tin, and then remove.
  7. Enjoy!


This is designed to make an extra-large batch of muffins! However, you can easily halve the recipe, with one exception – make sure to reduce the baking soda to only a 1/2 teaspoon. Halving the recipe should yield you about 9-10 medium-large muffins if you don’t fill the tins all the way to the top.