Carrageenan Free Almond Flour Apple Cinnamon Muffins

Warm spiced apple, toasty almond, and a drizzle of cinnamon-maple glaze — these muffins hit every cozy note you want from a weekend bake. The batter comes together with almond flour, eggs, coconut oil, and maple syrup, so every ingredient is straightforward and easy to verify. That matters because carrageenan — a thickener derived from seaweed — has a way of sneaking into processed dairy alternatives, certain nut milks, and even some store-bought baked goods, making it genuinely tricky to avoid without baking from scratch. This recipe sidesteps the issue entirely by relying on whole-food ingredients with no need for any dairy substitutes or packaged additives. The apple cider vinegar works with the baking soda to give the muffins a beautiful lift, and the finely diced apple keeps every bite moist and fruity. A handful of roughly chopped walnuts folded into the batter adds a satisfying crunch, though the muffins are just as good without them. They bake up deep golden brown with a glossy cinnamon-maple top that makes them look like they came straight from a bakery case.

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