This almond flour muffins recipe is a sponsored post and contains affiliate links.
I can’t get enough of apple these days and I suspect you’re going gaga for everything apples too. For the Jewish New Year, Rosh Hashanah, we eat apples dipped in honey to signify a sweet new year. Whenever Rosh Hashanah hits, I’m craving apples in a big way!
Apples are in-season now too – so the grocery stores are bursting with delicious apple varieties. I personally love Fuji and Honeycrisp apples the best. They are juicy, crisp and sweet – perfect to use in my apple recipes. And while the berries and peaches are going dark for the season, I thank my lucky stars that I will have apples to enjoy all fall and winter long!
Because I’m buying and eating apples by the dozens these days, I wanted to create a recipe using apples and Honeyville blanched almond flour. Almond flour is super nutritious, full of protein, fiber and healthy fats. While almond flour is high in calories, these are good calories your body needs for fuel. Almond flour fills you up and deters you from eating muffins and other baked goods made with white flour.
This almond flour muffin recipe is inspired by the gluten-free apple cake recipe I made a few weeks ago from a family recipe (from my cousin Sharon). The cake turned out beautifully – moist, rich and bursting with apple chunks!
I used the same technique to create the apple filling for both the gluten-free apple cake and for these almond flour muffins. I sauteed diced apples in butter, added a bunch of fall spices and then combined the filling with my basic almond flour muffin recipe.
My basic almond flour muffin recipe is super easy to make and only requires a few simple ingredients that you probably already have in your pantry. You simply use one cup of Honeyville’s blanched almond flour, two large eggs, a little baking soda to serve as a leavening agent, a little honey for sweetness and a dash of apple cider vinegar to bring out the flavor. I, of course, added apples to this recipe… but you could totally add blueberries, chocolate chips, banana, raisins or anything your heart desires!
To add a little more sweetness to this recipe (and totally optional), I added a cinnamon-sugar sprinkle to the top of each muffin before baking.
I am very pleased with the results. Every bite is filled with chunks of apples and a little sweetness from the cinnamon-sugar topping. The muffins are moist, sweet and full of flavor. The almond flour muffins kept well for several days too (which is something I love about baking with almond flour – baked goods stay moist longer).
The basic almond flour muffin recipe makes about six muffins, however, with the added apple filling, you could realistically make seven almond flour muffins. If I had to do it over again, I would have added more batter to each muffin tin and made the muffins a little larger. They didn’t rise a whole lot, so there was room for more batter in each muffin tin.
I hope you enjoy this gluten-free almond flour apple pie muffin recipe as much as I did (and my family did). Good luck and happy fall to all my gluten-free friends!
P.S. Here is my post as featured in the Honeyville blog.
P.P.S. Read more about the tenants of almond flour baking.
- 1 large red apple, diced into small pieces (skin on okay)
- 1 Tbsp. butter
- 2 Tbsp. water
- 1 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tsp. sugar
- 1/2 tsp. cinnamon
Preheat oven to 350 degrees.
Add 7 cupcake liners to your muffin pan. Set aside.
Melt butter in saucepan over medium heat.
Add diced apples and saute for about 10 minutes until softened, stirring frequently.
Add water, sugar, cinnamon and nutmeg and cook for another minute.
Turn off heat and set aside.
In a small bowl, combine almond flour and baking soda. Set aside.
In a large bowl, combine egg, honey and vinegar. Whisk well.
Add dry ingredients to wet ingredients and mix well for about 30 seconds.
Fold apple mixture into batter until fully combined.
Evenly distribute batter into 6-7 muffin cups.
In a small bowl, combine 2 tsp. sugar with 1/2 tsp. cinnamon.
Sprinkle 1/4 tsp. of mixture on top of each muffin.
Place muffins in the oven to bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to fully cool before enjoying (if you eat them too soon, the muffins will stick to the muffin liners).
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