Beef Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple muffins that actually hold together and taste like a proper bakery treat — that's exactly what you get here, and the secret is almond flour doing all the heavy lifting. It brings a naturally moist, tender crumb that pairs beautifully with the cinnamon-ginger warmth and little pockets of fresh diced apple in every bite. Eggs, maple syrup, and coconut oil bind everything together without a drop of dairy, and a quick apple cider vinegar trick helps the baking soda do its job so the muffins rise just right. That drizzle of cinnamon-maple syrup on top caramelizes in the oven into a glossy, fragrant finish that makes these look as good as they taste. Toss in the optional walnuts if you want a little crunch and nuttiness woven through the batter — it's a small addition that makes a big difference. These are the kind of muffins that disappear fast, so baking the full dozen is always the right call.
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Learn more →Ingredients
12 servings
For the muffins
- 2 ½ cups almond flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp apple cider vinegar
- 1 medium apple, peeled, cored, and finely diced (about 1 cup)
- ¼ cup raw walnuts, roughly chopped (optional)
For the topping
- ½ tsp ground cinnamon
- 1 tbsp maple syrup
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
- 2
In a large bowl, whisk together the almond flour, baking soda, 1 1/2 tsp ground cinnamon, ground ginger, and salt until evenly combined with no lumps.
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