Apple Cinnamon Muffins

These healthy apple cinnamon muffins are pure apple-cinnamon-ey goodness coming out of the oven. Loaded with chopped apples and warm fall spices, they make for the perfect cozy breakfast or afternoon treat. Made with coconut flour and sweetened with honey, they are naturally paleo and gluten-free.

apple muffins served on a white plate with cinnamon sticks

These apple cinnamon muffins are my absolute favorite thing right now! Muffins always take me right back to my childhood when I would eat those giant ones from Costco for breakfast… prettyyy much daily. The chocolate chip and lemon poppyseed muffins were my favorite! Oh man, they were so good…but not exactly the best for me. 😉

Anyway, my love continues on as an adult with these apple cinnamon muffins! I wanted to create a muffin that wasn’t too sweet, and would make a great breakfast or snack on the go. These are also super easy to make, as we all know by now that I don’t do complicated baking! They’re extra delicious smeared with some ghee or almond butter too!

on bite taken out of an Apple Cinnamon Muffin on a white plate

How to Make Apple Cinnamon Muffins

This muffin recipe is so super easy!

Start by preheating the oven to 350ºF. Line a muffin tin with 10 parchment muffin liners (this will keep your muffins from sticking to the paper). Now, if there’s one thing I know for sure about grain-free baking, it’s that you’ve gotta use parchment muffin liners. Regular muffin liners will cause the muffin to stick… So you’ll just end up with only half of a sad muffin that you can eat. Let’s just say that I definitely learned this lesson the hard way, haha!

Next, place all of the ingredients, except for the apples, into a food processor. Pulse until well combined, scraping down the sides as needed. Add the diced apples to the food processor and stir to combine.

No food processor? No problem! Simply mix the dry ingredients in a bowl, and the wet ingredients into a separate bowl. Add the dry ingredients to the wet ingredients, mix until well combined, and then stir in the diced apples.
 
Finally, spoon the batter into the parchment lined muffin tin. Bake 25-30 minutes, or until the tops of the muffins are lightly browned and they bounce back when lightly pressed. Place on a cooling rack. Enjoy warm!
 
Apple Cinnamon Muffins on a white plate near more muffins on a cooling rack

Which Apples Are Best For Muffins?

 
Granny Smith apples are a great go-to for muffins, as they bring a tart taste to balance out the sweetness found in most muffins. However, any favorite apple will work well in these muffins. I love Honeycrisp, Gala and Fuji apples too!
 

Can I Freeze Apple Cinnamon Muffins?

Most muffins freeze well. Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Muffins will be good, frozen, for up to 3 months.

These apple cinnamon muffins are the perfect fall treat, so festive and delicious. They’re perfect for a fall brunch, or sometimes I even package them up in tins and deliver them to family and friends for an unexpected yet welcome edible gift. Once you try these apple muffins, you’ll be as hooked as we are!

Apple Cinnamon Muffins on a white plate near apples

Looking for more muffin inspiration?

Check out my Blueberry, Double Chocolate “Peanut” Butter, Lemon Poppyseed and Pumpkin Muffin recipes!

I hope you can taste the love that went into creating these apple cinnamon muffins! Happy baking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo! 

Apple Cinnamon Muffin in a paper liner

 

Apple Cinnamon Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Breakfast

Cuisine: American

Servings: 10 muffins

Apple Cinnamon Muffins

These healthy apple cinnamon muffins are pure apple-cinnamon-ey goodness coming out of the oven. Loaded with chopped apples and warm fall spices, they make for the perfect cozy breakfast or afternoon treat. Made with coconut flour and sweetened with honey, they are naturally paleo and gluten-free.

Ingredients

Instructions

  1. Preheat your oven to 350 degrees. Line a muffin tin with 10 parchment muffin liners (this will keep your muffins from sticking to the paper).
  2. Place all of the ingredients, except for the apples, into a food processor. Pulse until well combined, scraping down the sides as needed. Add the diced apples to the food processor and stir to combine.
    **No food processor? No problem! Simply mix the dry ingredients into a bowl, and the wet ingredients into a separate bowl. Add the dry ingredients to the wet ingredients, mix until well combined, and then add the diced apples.
  1. Scoop the batter into the parchment lined muffin tin. Bake 25-30 minutes, or until the tops of the muffins are lightly browned and they bounce back when touched. Place on a cooling rack. Enjoy warm!
https://livinglovingpaleo.com/apple-cinnamon-muffins/

 

PIN IT FOR LATER – Apple Cinnamon Muffins

paleo apple muffins in a paper liner

 

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10 Responses

  1. Stacey
    | Reply

    Yummmm! Muffins! These sound so good right now.

    • livinglovingpaleo
      | Reply

      You would love these! <3

  2. May
    | Reply

    These are A-MAZING! I’m a little intimated by baking but this was super easy. If I can just avoid eating them all in one day…

    • livinglovingpaleo
      | Reply

      So glad you liked them, May! We have the same issue in my house, they definitely don’t last long! 😉

  3. Nikol Wells
    | Reply

    I am sensitive to eggs… I tried this recipe with apple sauce as an egg replacement… and the muffins came out crumbly 😢 Was wondering if you had any better egg replacements ideas for me??? PS the flavor is amazing!!

    • livinglovingpaleo
      | Reply

      Hi Nikol! Unfortunately this is one recipe where I haven’t found a way to sub out the eggs, as coconut flour requires eggs in order to bind correctly. If it’s 1-2 eggs, you can usually substitute a flax “egg” or gelatin “egg.” I am currently working on an egg-free banana bread, so stay tuned for that! 🙂

  4. Rebecca
    | Reply

    Can one use Almond flour as a substitute and almond milk. These sound amazing but hubby is allergic to coconut!😫

    • livinglovingpaleo
      | Reply

      Hi Rebecca! Unfortunately coconut flour is one that isn’t easy to substitute, as it’s incredibly absorbent compared to any other flour. Sorry!

  5. Katie
    | Reply

    These look amazing. Have you ever tried using coconut oil in this recipe instead of the ghee or butter? We have a dairy allergy in the house, and I haven’t been brave enough to try ghee with him yet.

    • livinglovingpaleo
      | Reply

      I haven’t tried it myself, but I’m thinking that it would work! I’d love to hear how it works if you end up trying it this way!

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