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.
Course: Breakfast, Dessert
Keyword: almond flour gluten-free muffins, almond flour muffins, apple muffins
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).
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.