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Apple Vanilla Muffins
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Apple Vanilla Muffins Recipe

These Apple Vanilla Muffins are soft, moist, and naturally gluten-free, made with almond flour, fresh apple, maple syrup, and warm apple cinnamon spice. They're perfect for breakfast, holiday mornings, or a wholesome dessert.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour muffins, apple muffins, apple vanilla muffins, gluten free muffins, healthy breakfast muffins
Servings: 9 muffins
Calories: 271kcal

Equipment

  • mixing bowls
  • measuring cups and spoons
  • whisk
  • rubber spatula
  • muffin pan
  • cupcake liners
  • 2-inch cookie scoop
  • cooling rack

Ingredients

  • 4 tablespoons avocado oil
  • 3 eggs, room temperature
  • 1/4 cup maple syrup
  • 1 1/4 teaspoons vanilla extract
  • 2 1/4 cups almond flour
  • 1 teaspoon coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon apple cinnamon seasoning
  • 1 Gala apple, thinly sliced or shredded
  • additional apple shavings for topping
  • crushed walnuts or pecans for topping

Instructions

  • Preheat the oven to 350°F (175°C). Line a muffin pan with 9 cupcake liners.
  • In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, coconut sugar, and apple cinnamon seasoning.
  • In a large bowl, whisk together the avocado oil, eggs, maple syrup, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and gently mix with a rubber spatula until fully combined.
  • Fold the shredded apple into the batter until evenly distributed.
  • Using a 2-inch cookie scoop, divide the batter evenly among the muffin liners.
  • Top each muffin with a few apple shavings and crushed walnuts or pecans.
  • Bake for 20 to 24 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.

Notes

Use room temperature ingredients for the best texture. Slice the apples thinly with a mandoline for even distribution. A cookie scoop helps portion the batter evenly. Store almond flour in the refrigerator or freezer to keep it fresh. Coconut flour absorbs a lot of moisture, which is why this recipe uses extra eggs.