Caffeine Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple and cinnamon wrapped in a tender, nutty crumb — these muffins are the kind of thing that makes your whole kitchen smell like a fall morning. Almond flour gives each bite a naturally moist, slightly dense texture that holds together beautifully without any grain-based flour in sight. Maple syrup and coconut oil keep things wholesome and rich, while the apple cider vinegar works quietly in the background to help the batter rise and stay light. A simple cinnamon-maple drizzle on top caramelizes in the oven into a glossy, fragrant finish that looks far more impressive than the effort required. For anyone steering clear of caffeine, these are a genuinely satisfying grab-and-go option — no coffee shop required, and zero hidden stimulants to worry about. The optional walnuts add a pleasant crunch, but the muffins are just as good without them if you prefer to keep things simple.
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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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