Paleo Apple Muffins Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 muffins
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Calories
237 kcal
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Course
Breakfast
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Cuisine
North American
Paleo Apple Muffins Recipe
Description
The Paleo Apple Muffins Recipe uses eggs whisked with unsweetened applesauce, honey, melted coconut oil, and vanilla to create a moist base. Spices including cinnamon, ground ginger, cloves, and allspice add warmth, complemented by finely ground almond flour and baking soda as leavening. Diced apple pieces, chopped walnuts, and paleo chocolate chips are folded in for texture and bursts of flavor.
The batter is spooned into lined muffin tins and baked until firm and cooked through. The muffins tend not to rise much during baking compared to traditional flour muffins, resulting in a denser but tender crumb. Allowing the muffins to cool completely prevents sticking when removing liners.
These muffins make a useful paleo-friendly baked good for breakfast or snacks. They store for several days in a sealed container and can be frozen for longer storage. Adjusting ingredients preserves paleo compliance and adds variety with nuts and chocolate.
Ingredients
- 4 large egg
- 1 cup applesauce unsweetened
- ¼ cup honey
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract pure
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cloves
- ½ teaspoon allspice
- ½ teaspoon salt sea salt
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- 1 apple cored and diced small
- ½ cup walnuts chopped walnuts
- ½ cup paleo chocolate chips chopped walnuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners. In a large bowl, whisk the eggs. Add the apple sauce, honey, coconut oil, and vanilla and whisk again. Add the spices, sea salt, almond flour, and baking soda and whisk thoroughly. Stir in the diced apple, walnuts, and chocolate chips.
- Add the spices, sea salt, almond flour, and baking soda and whisk thoroughly. Stir in the diced apple, walnuts, and chocolate chips.
- Spoon the batter into the muffin liners, filling them to the very top. Bake in the oven for 30 minutes. Let the muffins cool for 5 minutes before carefully removing them from the pan and letting them cool completely on a cooling rack - see notes.
Notes
- Fill muffin liners fully even though paleo muffins don't rise as much as regular muffins.
- Let muffins cool completely before removing liners to avoid sticking.
- Store muffins in an airtight container up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 237kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 221mg | 9% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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