Get the Recipe: Almond Flour Apple Muffins (Paleo)
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5.0
6 reviews
Excellent
Get the Recipe: Almond Flour Apple Muffins (Paleo)
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These Almond Flour Apple Muffins are soft, fluffy and light. The cinnamon crumb topping adds the perfect amount of crunch and flavor. These Paleo muffins are great for an easy and healthy breakfast or snack!
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Ingredients
Muffins
- 2 cups almond flour
- 3 tbsp coconut flour
- 1 ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp ginger
- pinch nutmeg
- ½ cup grated apple excess water squeezed out
- ¼ cup almond milk
- 4 eggs room temperature
- 1 tsp vanilla
- ½ cup pure maple syrup
- ¼ cup coconut oil melted
Topping
- ⅔ cup almond flour
- ¼ cup coconut sugar
- 1 tsp cinnamon
- ¼ cup cold butter
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Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
- Prepare the crumb topping first. Chop butter into small cubes. Add butter and all other ingredients to mixing bowl.
- Use your hands or a fork to break up the butter and mix the ingredients. It will be crumbly. Place in fridge while you make the muffins.
- Peel and grate a large apple. Use paper towels to squeeze out all excess moisture.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice, ginger and nutmeg. Stir to combine.
- Then, add remaining muffin ingredients and grated apple. Stir until combined.
- Spoon batter into lined muffin pan. Fill about ¾ of the way to the top of each muffin liner. Sprinkle crumb topping over each muffin.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Cool muffins for 10 minutes in pan then carefully transfer to a wire rack to finish cooling.
Notes
- Crumb topping can be made with chilled coconut oil. I recommend butter but use coconut oil if needed.
- The crumb topping dough will be crumbly and not uniform.
- Sprinkle, do not press, crumb topping onto muffins.
- Feel free to use any variety of apple. I used honey crisp because they are sweet.
- Bake until a toothpick inserted comes out clean. Do not over bake!
- Store muffins in an airtight container at room temperature for up to 3 days. Store in fridge for up to 5 days.
Nutrition Information
Show Details
Calories
291kcal
(15%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
65mg
(22%)
Sodium
206mg
(9%)
Potassium
56mg
(2%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
199IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 206mg | 9% |
| Potassium | 56mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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