Deliciously moist and naturally gluten-free apple muffins made with almond flour, fresh apples, and warm spices. Perfect for breakfast or a healthy snack.
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/4 cup pure maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 cup peeled and finely chopped apple (about 1 medium apple)
1/4 cup chopped walnuts (optional)
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, beat the eggs. Add the maple syrup, melted coconut oil, and vanilla extract, stirring until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the chopped apple and walnuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.