Gluten Free Cinnamon Apple Muffins
Updated Jun 27, 2018, Published Nov 18, 2012
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It may seem like it is all about the big Turkey Day here in America – Thanksgiving. But if we have guests over the long holiday weekend, we need to feed them more just the one meal. Sure we can fashion the leftovers into respectable lunches and dinners but what about breakfast?
These simple gluten, grain, and dairy free muffins are a healthy and delightful way to start the day and, fortunately for the cook, are a snap to make. They are also refined sugar free, thanks to the use of agave. I usually use raw blue agave in these muffins but for a change of pace the maple or cinnamon flavored agave from Wholesome Sweeteners makes for a lovely variation.
Surprisingly buttery in flavor considering the total absence of any dairy, these grain-free, gluten free cinnamon apple muffins not only taste great but also make your house smell amazing while baking.
What a way for your guests to wake up!
Gluten Free Cinnamon Apple Muffins Recipe
Ingredients
- 3 cups blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher or sea salt
- 2 large eggs
- ½ cup agave nectar, raw, cinnamon or maple flavored
- 2 teaspoons pure vanilla extract
- 1 heaping cup unsweetened applesauce
Instructions
- Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
- In the bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon and salt.
- In a medium mixing bowl, whisk together the eggs, agave, vanilla extract and apple sauce. Stir the applesauce mixture into the almond flour mixture and blend well. Divide batter evenly among the prepared muffin cups.
- Bake for 25 – 35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Beautiful recipe, Carol! These look great. Going to try them for Thanksgiving morning. Have a great holiday week! xox
Thnak you Amie – Happy Thanksgiving!
Holy cow are these GREAT!! I subbed honey for the agave- other than that I followed the recipe- were done in 27 minutes! FABULOUS!!
So happy you liked the Samantha!
Hi! Can you substitute the almond flour with another kind of flour? Perhaps, brown rice flour or oat flour?
Hi Rebecca – this recipe is specially formulated for almond flour. I am not sure how it would turn out with substitutes. SOrry, wish I had an answer for you.
Hello Carol! I tried the cinn apple muffin recipe love the flavor & slight crunch from the almond flour! However , mine were a bit crumbly, couldn’t pick up . Only thing diff I did was use 6 cup muffin tin. What do you think ? Thanks MaryBeth
What size were the cups? Larger? That could be it. The other thing is your oven temp may be off. They shouldn’t be crumbly unless they were over cooked I am thinking.
I just made these. They are outstanding. SOOOO GOOOD!!!! Will make then again for sure! I subbed honey for agave as well…..
Thanks Natalee, so happy you liked them!
Good Morning Carol. I tried the muffins, very moist & flavorful! also liked the little bit of crunch that the almond flour gives the muffin. They were somewhat crumbly. wondering if my using a 6 cup tin would make this happen? Thank you for your time, Marybeth
Absolutely delicious!! I used maple syrup rather than agave but might try with honey…lovely moistness to them that I have a hard time finding with gluten free muffins!
Thanks Nicole, glad you enjoyed them!
Hello! I’ve made these muffins several times now because they are so DELISH and healthier than most other muffins. My picky 9 yr old gobbles them up and it’s one of the few snacks that fills her up. I’m making them for Easter and making a cream cheese frosting sweetened with orange juice/zest and vanilla and calling them CUPCAKES. I’ll let ya know how they turn out!
Also wanted to share that I’ve battled a horrible sugar addiction for many years and found this site after being told by 2 doctors 3 mos ago that I have to quit sugar. Thanks to your recipes my sugar craving subsided after just one week! I’ve also cut out most gluten per my dr. recommendation for weight loss. I can’t believe how easy it’s been. I’ve gone down two pant’s sizes just from cutting out sugar and gluten!! Never thought it would be this easy AND tasty! Thank you SO much!!
Wow Suzanne! You are doing so well. You are an inspiration! Thanks for your lovely words and I love your idea of making the muffins into cupcakes. I will have to remeber that for my littlest granddaughter, she is 1 and a half and so far sugar free. This is a great idea!
Keep up the good work!
Hi, do you have nutrition facts per muffin? Thanks.
Hi Cadence,
I do not put the nutrition facts up because I usually give substitute options which would alter the facts I provided. It is easy to find what you’re looking for just by searching the internet a bit. :)
Enjoy!
xo,
Carol
Hi Carol,
I would like to make these with regular apples, would they be too dry if I just used chopped or grated apples? Thank you!