These totally gluten-free almond flour apple pie muffins are bursting with chunks of apples and all sorts of wonderful flavors. Be sure to use blanched almond flour (like Honeyville Blanched Almond Flour) in your recipe to ensure a good texture. Any apple variety will work. I used Honeycrisp apples in this recipe.
Prep: 10 mins
Cook: 15 mins
Yields: 6-7 muffins
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
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
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).
Allow muffins to fully cool before removing from wrapper (or else they'll stick to the muffin wrapper).