Healthy Apple Cinnamon Muffins Recipe
Apple treats always seem really complicated. I think it’s because making them requires peeling and coring your apples first. But trust me, the step is worth it when it comes to these Apple Cinnamon Muffins that are both gluten-free and Paleo.
For starters, these muffins are much healthier than anything you’d find in stores. They’re made with Paleo flour, natural coconut sugar and two of my favorite versatile ingredients, coconut oil and cinnamon. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too.
Clocking in a 270 calories and 14 grams of healthy fats (coconut oil, eggs and the almond/coconut flour part of the Paleo blend), each apple cinnamon muffin will power you through your day. Best of all, they are super easy to make.
Key Ingredients
Apples: Of course, these are No. 1 for this recipe. This fiber-loaded, low-glycemic fruit can help lower disease-causing inflammation, improve heart health and help you better manage your weight.
Cinnamon: Did you know that researchers have found that the spice ranks No. 1 out of 26 of the most popular herbs and spices in the world in terms of its protective antioxidant levels? Cinnamon also boasts a wide range of other health benefits, including antibacterial, antifungal and anti-diabetic properties.
Paleo flour: To make a quality Paleo apple muffin, you’ve got to have the right flour mixture. Going with just coconut flour, for example, won’t work. You need a blend like my own Paleo flour mix with almond, arrowroot, tapioca and coconut flours — it’s both grain-free and gluten-free. You can also easily find a Paleo flour these days, as even King Arthur and Bob’s Red Mill makes their own variety.
How to Make Apple Muffins
Start by preheating the oven to 300 F and lining a muffin tin with liners. Then mix the baking soda, flour, salt and apples in a bowl.
In a different bowl, combine the coconut oil, cinnamon, sugar and eggs.
Combine the two bowls and mix them until they’re just combined; you don’t want to overmix the dough in these gluten-free apple muffins. Fill each of the liners with a scoop about 3/4 of the way full. Kids love this step, but beware of sneaking bites, since the eggs are still raw!
Bake the gluten-free apple cinnamon muffins for 25 minutes or until a toothpick comes out clean. These Paleo muffins require such little prep work that there’s no excuse — get these in the oven!
Other great apple-rich baking goods include an apple galette, apple crisp or apple fritters. Try them, too!
Print
Apple Cinnamon Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These apple muffins are much healthier than anything you’d find in stores. They’re made with Paleo, gluten-free flour, natural coconut sugar, eggs and coconut oil. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too.
Ingredients
- 3 cups Paleo flour (or buy a version in-store or online)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 apples, peeled, cored and finely chopped
- ½ cup coconut oil
- 1 cup coconut sugar
- 3 eggs, beaten
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 300 degrees F and fill cupcake pan with liners.
- Mix flour, baking soda, salt and apples in a bowl.
- In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon with a beater. (Or use a stand-up mixer.)
- Combine both bowls and mix until just combined.
- Fill cupcake liners 3/4 full and bake for 25 minutes.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 21.8g
- Sodium: 316mg
- Fat: 14.2g
- Saturated Fat: 8.5g
- Unsaturated Fat: 4.7g
- Carbohydrates: 34.6g
- Fiber: 2.7g
- Protein: 3.2g
- Cholesterol: 41mg
Keywords: apple cinnamon muffins, apple muffins recipe, paleo muffins, gluten-free apple muffins
Comments
Leave a Reply
2 Comments
Popular Recipes
Could you please give alternative recipe for using applesauce rather than peeled chopped apples?
Too much flour. I did 2 cups vs 3. Otherwise, way too dry and crumbly. Also not a huge fan of overall flavor/texture…..the zuchinini bread recipe is WAY better and much more moist so I am going to review that recipe and seeing if I can do some tweaking to this one.