Gluten-Free Paleo Apple Muffins with Cinnamon and Almond Flour

Paleo Apple Muffins are simple, tasty, and ideal for busy mornings. Pop one in your bag for breakfast on the go, or warm and spread with a little ghee for a quick, satisfying start to the day.

Paleo Apple Muffins | kickassbaker.com Made with gluten-free, dairy-free ingredients for a healthy, delicious breakfast or snack #paleo #apple #muffins #easyrecipes #glutenfree #dairyfree

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What Makes these Muffins so Great

These muffins are incredibly easy to make and require no electric mixer—just a couple of bowls, a whisk, and a spoon. The recipe is forgiving and comes together quickly, making it perfect for busy mornings or meal prep.

They’ve been especially useful when I travel. I’ll pack a few muffins in my carry-on along with a small jar of ghee—no refrigeration needed. One muffin with ghee and a piece of fruit makes a convenient, filling breakfast that keeps me from reaching for less healthy hotel-buffet options.

They’re satisfying and substantial without the guilt, so you can enjoy a sweet, home-baked treat that still fits into a clean-eating plan.

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Tips for a Nut-free Version

The original recipe uses 2 cups of almond flour. To make a nut-free version, substitute gluten-free oat flour. Oat flour tends to absorb more moisture, so you may want to use slightly less than the almond flour called for.

If you don’t have oat flour on hand, you can make your own by blitzing rolled oats in a blender or food processor until they reach a fine, flour-like texture.

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Paleo Apple Muffins

Make a batch of these easy Paleo-friendly apple muffins and freeze extras for quick breakfasts or snacks. Yields 9 muffins.

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Course:
Breakfast, Brunch, Snacks, Paleo-friendly

Cuisine:
American

Keyword:
apple muffins, gluten free muffins, paleo muffins

Servings:
9 servings

Calories:
103kcal

Author:
Kimberlee Ho

Equipment

muffin pan

Ingredients

2 cups almond flour or oat flour for a nut-free version
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
1 large apple, grated and squeezed to remove excess moisture
1 tablespoon lemon juice
3 large eggs
¼ cup honey
2 tablespoons coconut oil or ghee, melted, plus more for greasing the muffin tin

Instructions

Preheat oven to 325ºF. Grease 9 cups of a muffin tin with melted coconut oil or ghee. Set aside.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until combined.
Toss the grated apple with the lemon juice, then squeeze out any excess liquid.
In a separate bowl, whisk the eggs, honey, and melted coconut oil or ghee, then stir in the apple mixture.
Add the wet ingredients to the dry ingredients and stir until thoroughly combined.
Using a large ice-cream or cookie scoop, fill each muffin cup about ¾ full.
Bake 20–25 minutes, until muffins are golden and a toothpick inserted into the center comes out clean. Cool on a wire rack.

Notes

Once cooled, the muffins freeze well when wrapped individually. To reheat, microwave on 50% power for about 60 seconds, then toast and spread with ghee if desired.
Recipe originally adapted from Cook Eat Paleo.

Nutrition

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