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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 find myself craving apples all the time.

Plus, apples are in-season, 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.

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.

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

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

How to Make the Almond Flour Muffin 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. 

Mix the batter together until smooth.

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

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!

Bake the muffins in the oven for 15 minutes until cooked through. 

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.

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!

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.

5 from 1 vote

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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 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!