Breastfeeding Friendly Almond Flour Apple Cinnamon Muffins
Warm, spiced, and packed with real-food ingredients, these apple cinnamon muffins are exactly the kind of nourishing snack a nursing parent deserves to have on hand. Almond flour brings healthy fats and protein to every bite, while maple syrup keeps things naturally sweetened without any refined sugar. Fresh diced apple adds moisture and a gentle sweetness throughout, and the cinnamon-maple drizzle on top makes them look and smell like something straight out of a bakery. A touch of ginger rounds out the spice blend in a way that feels cozy without being overpowering. Optional walnuts fold in easily if you want a little extra crunch and an added boost of omega-3s. They bake up golden and tender, and since they store well on the counter or in the fridge, you can make a batch once and reach for one whenever hunger strikes between feeds.
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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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