If you have an abundance of apples on hand, I have just the recipe for you!
Over the weekend we went apple picking, and Brady got a little overzealous with how many he wanted to take home. (What else is new?) Since then, I’ve been determined to find a way to use them all up… in baked goods, apple crisps, smoothies, and for snacking.
Amazing cake-y apple cinnamon muffins that are made with yummy, wholesome ingredients and free of refined sugar. They’re also gluten-free and dairy-free, so they can accommodate everyone, even those with food allergies.
I designed this recipe to be able to use up a lot of apples at once – and to help bulk prep an easy, healthy snack (a win-win in my book, because who doesn’t need more snacks on hand?). This recipe makes 15 large muffins, but there’s a note below on how to scale for a smaller batch. These muffins should last about 4 days in the refrigerator (don’t store them at room temperature), and can be stored in the freezer after that.Print
This recipe is a great way to use up lots of apples AND batch a whole bunch of healthy snacks at once. Bonus: they’ll make your whole house smell like Fall!
- 2 1/2 cups almond flour
- 1/4 cup + 1 tablespoon coconut flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon allspice
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup real maple syrup
- 1/2 cup + 2 tablespoons avocado oil or olive oil
- 4 eggs, beaten
- 2 teaspoons pure vanilla extract
- 2 1/2 cups finely diced apple (peeled or unpeeled)
- 1 cup grated apple
- Preheat oven to 350º F. Grease a muffin tin, or line with paper baking cups, and set aside. (Note: this recipe makes 15 large muffins, so you’ll either need two muffin tins or to bake in batches. You can also halve this recipe… see notes below… for 9-10 medium-large muffins.)
- In a large mixing bowl, whisk together all dry ingredients. Make sure there are no lumps.
- In a separate medium mixing bowl, whisk together all wet ingredients (maple syrup, oil, eggs, and vanilla extract).
- Add wet ingredients into the dry ingredients, and stir until just combined. Gently fold in the chopped and grated apple.
- Spoon batter evenly into muffin cups, filling to just about the very top.
- Bake for 23-25 minutes, or until a toothpick inserted comes out clean. Let muffins cool for at least 10 minutes in the tin, and then remove.
This is designed to make an extra-large batch of muffins! However, you can easily halve the recipe, with one exception – make sure to reduce the baking soda to only a 1/2 teaspoon. Halving the recipe should yield you about 9-10 medium-large muffins if you don’t fill the tins all the way to the top.
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