Grain-Free Apple Cinnamon Muffins (Paleo)

Name: Grain-Free Apple Cinnamon Muffins (Paleo)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 11 muffins
Ingredients: 1 1/4 cup almond flour/meal; 3/4 cup tapioca flour; 2 teaspoons ground cinnamon; ½ teaspoon baking soda; ½ teaspoon sea salt; 2 eggs; ½ cup full-fat canned coconut milk; 2 tablespoons coconut oil; ¼ cup honey; 1 teaspoon pure vanilla extract; 1 tablespoon lemon juice; 1 medium apple

User Reviews

4.4

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
11 muffins
Calories
178 kcal
Course
Breakfast
Cuisine
American

Grain-Free Apple Cinnamon Muffins (Paleo)

Tyler Espinosa

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Grain-Free Apple Cinnamon Muffins made with almond flour and tapioca flour are a warm, cozy muffin recipe!

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Ingredients

Servings

1 1/4 cup almond flour/meal
3/4 cup tapioca flour
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
2 eggs
½ cup full-fat canned coconut milk
2 tablespoons coconut oil melted*
¼ cup honey or pure maple syrup
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
1 medium apple grated (1 cup)

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Instructions

Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray.
Stir together the almond flour, tapioca flour, cinnamon, baking soda, and sea salt in a mixing bowl (dry ingredients).
In a separate bowl, whisk together the eggs, coconut milk, coconut oil, honey, vanilla extract, and lemon juice until well combined. Stir in the shredded apple (wet ingredients).
Pour the wet ingredients into the bowl with the dry ingredients and stir well until combined.
Fill muffin holes with batter - the muffins won’t rise very much, so you can fill the holes almost to the top, leaving a small amount of space for muffin growth.
Bake on the center rack of the preheated oven for 25 to 28 minutes.
Remove from oven and allow muffins to cool at least 20 minutes before running a knife along the edges of the muffins to release them from the tray. Serve with butter and honey!