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Home » Dessert » Incredibly Moist Almond Flour Muffins with Apple Pie Filling

Incredibly Moist Almond Flour Muffins with Apple Pie Filling

Last Updated October 26, 2020. Published September 27, 2017 Good For You Gluten Free

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Incredibly Moist Almond Flour Muffins with Apple Pie Filling
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I love baking with nutrient-dense almond flour and am excited to share this recipe for my almond flour muffins with apple pie filling with you. The muffins are moist and light, and the apple pie filling adds a wonderful texture and flavor to the final product. This post contains affiliate links. Please see my disclosures.

I can’t get enough of apple these days and I suspect you’re going gaga for everything apples too.

Plus, apples are peak in-season in the fall, 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 most of my apple recipes.

Because I’m buying and eating apples by the dozens these days, I wanted to create a recipe using apples and delicious, nutrient-dense blanched almond flour.

Almond flour is nutritious as it’s packed with 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 unrefined white grains that offer not nutritional benefits to your body. And if you’re following a grain-free diet, almond flour may just become your go-to grain-free flour of choice!

Almond Flour Muffins with Apple Pie Filling

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.

How to Make the Apple Filling

To make these beautiful, sweet, and tasty almond flour apple muffins, first cook up some diced apples in butter.

Picture of diced apples, cinnamon, sugar, almond flour and eggs - all the ingredients needed for the almond flour muffins

Once the apples are soft and buttery, add in a bunch of fall spices to create the apple pie filling that gives these muffins their wonderful apple pie flavor.

Picture of cooked diced apples in a pan. This will be the filling for the apple pie muffins.

Set the mixture aside to cool. You’ll add it to your batter in a bit.

How to Make the Batter

To make the muffin batter, combine your almond flour, two large eggs, a little baking soda, some honey, and a dash of apple cider vinegar (to bring out the flavor) in a medium-sized bowl and mix until smooth. 

Picture of the almond flour batter.

Next, fold in your cooled apple pie filling mixture and mix the batter until evenly combined.

Pictured of the cooked apples on top of the almond flour batter, ready to be mixed together.

Add the batter evenly to six muffin cavities lined with cupcake liners.

To add a little more sweetness and texture to this recipe, I recommend adding a sprinkling of cinnamon-sugar to the top of each muffin before baking. This is optional but so worth it if you ask me!

Picture of a 1/2 teaspoon full of cinnamon sugar mixture to sprinkle over the almond flour muffins.

Bake the muffins in the oven for 15 minutes until cooked through. Here’s what they look like right out of the oven!

Picture of almond flour muffins right out of the oven and in muffin tin.

How Do the Almond Flour Muffins Taste?

Every bite of these delicious almond flour muffins is filled with chunks of apples, a doughy batter, and a touch of sweetness from the cinnamon-sugar topping. 

Mmmm, good. You will love this recipe through and through.

Picture of a bunch of the final almond flour apple pie muffins with cinnamon stick.

And look at how gorgeous they are on the inside too. They’re stuffed with apple pie goodness!

Picture of a side view of a halved almond flour muffin. You can see the apple pie filling inside.

I hope you enjoy this gluten-free almond flour muffin recipe as much as we do.  Please leave a comment below to let me know how they turn out!

More Recipes To Try

Below I’ve featured some of my favorite almond flour recipes, as well as some other apple recipes. Enjoy!

Almond Flour Pumpkin Muffins

Picture of pumpkin cupcake made with almond flour

Three-Bite Almond Flour Cookies

Three Bite Almond Flour Cookies header

Almond Flour Bread

Almond Flour Bread loaf on a tray

Gluten-Free Apple Pie

Gluten-Free apple pie slice

Baked Apple Dessert – No Sugar, Whole30

Whole30 Baked Apple Recipe in a casserole dish
Gluten-Free Apple Pie Muffins with Almond Flour 1

Almond Flour Muffins with Apple Pie Filling

These totally gluten-free almond flour muffins are bursting with chunks of apples and all sorts of wonderful flavors. Be sure to use blanched, high-quality almond flour (like Honeyville Blanched Almond Flour) in your recipe to ensure a good texture. Any apple variety will work.
4.13 from 32 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour gluten-free muffins, almond flour muffins, apple muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 192kcal
Author: Jenny Levine Finke

Ingredients

APPLE FILLING INGREDIENTS:

  • 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

MUFFIN INGREDIENTS:

  • 1 cup Honeyville blanched almond flour
  • 1/4 tsp baking soda
  • 2 large eggs
  • 1 Tbsp raw honey
  • 1/2 tsp apple cider vinegar

MUFFIN TOPPING INGREDIENTS:

  • 2 tsp sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350º F. Add 6 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 large bowl, combine egg, honey and vinegar. Whisk well. Add to mixture almond flour and baking soda and combine thoroughly.
  • Fold in cooled apple mixture into muffin batter until well combined. Evenly distribute batter into 6 muffin cups.
  • In a small bowl, combine muffin topping ingredients and then sprinkle about 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 try to eat them too soon, the muffins will stick to the muffin liners).

Notes

You can use any apple you desire in this recipe.  I prefer a sweeter apple since this recipe contains little sugar. The sweeter varieties include Honeycrisp, Fuji and Red Delicious. You can also make the recipe a little tart by using Pink Lady or Granny Smith apples.
The almond flour you use matters. Honeyville almond flour just works well for me and offers a moist, soft texture. If the recipe doesn’t quite work, consider switching almond flour brands.
Double this recipe if you want to make a dozen muffins. Please note this only bakes about 6 muffins.
The muffins freeze well, as well as last for several days in a zip top bag stored on your counter.

Nutrition

Calories: 192kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 98mg | Potassium: 62mg | Fiber: 3g | Sugar: 10g | Vitamin A: 170IU | Vitamin C: 1.7mg | Calcium: 59mg | Iron: 1.1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Almond Flour Recipes, Dessert 15 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    October 16, 2021 at 10:39 pm

    I will look into it. Thank you for letting me know.

  2. marcelle says

    October 16, 2021 at 10:29 pm

    Hi Jenny, links to print aren’t working, just refreshing the page. Thanks for a great recipe!

  3. Good For You Gluten Free says

    October 29, 2020 at 5:32 pm

    For a day or two. But they honestly taste best right out of the oven.

  4. Good For You Gluten Free says

    October 29, 2020 at 5:31 pm

    For sure!! I bet chocolate chips would be awesome.

  5. Vanessa says

    October 29, 2020 at 12:18 pm

    Thanks for sharing! Do they keep long?

  6. suzanneholt says

    October 29, 2020 at 12:17 pm

    This looks so good! Can I make it with any other mix ins?

  7. Helma says

    August 6, 2020 at 10:00 am

    These are awesome, just add a bit more flour to make mixture more dry.

  8. Jenny Finke, Integrative Nutrition Coach says

    November 5, 2019 at 9:28 pm

    Not sure maybe white wine vinegar if you have? Might also be ok to skip.

  9. Elizabeth says

    November 5, 2019 at 12:25 pm

    I don’t have any ACV. Any subs?

  10. Jenny Finke, Integrative Nutrition Coach says

    October 27, 2019 at 6:41 am

    I haven’t tried it?

  11. Rose says

    October 26, 2019 at 11:15 pm

    Can you substitute swerve for the sugar? If so how much?

  12. Jenny says

    October 16, 2018 at 7:18 pm

    Yay. I’m so glad you like them Jayne!

  13. Jayne says

    October 16, 2018 at 4:35 pm

    These are delicious and not difficult to make. My kids love them. Perfect for fall.

  14. Jenny says

    September 27, 2017 at 3:54 pm

    Thank you. Let me know how they turn out!

  15. rachaeletaylor says

    September 27, 2017 at 3:31 pm

    Oh my goodness I can’t wait to try these!! They are perfect for fall, thanks!

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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