Citric Acid Free Almond Flour Apple Cinnamon Muffins
Warm spiced muffins packed with real diced apple and a maple-cinnamon drizzle on top — these are the kind of thing that make your kitchen smell absolutely incredible on a weekend morning. For anyone navigating a citric acid sensitivity, baked goods can feel like a minefield, since so many commercial muffins and packaged snacks sneak in citric acid as a preservative or flavor enhancer. This recipe sidesteps all of that by relying on wholesome, straightforward ingredients: almond flour, eggs, coconut oil, maple syrup, and fresh apple. The apple cider vinegar in the batter does the heavy lifting as a leavening aid alongside the baking soda, and it's the only acidic element in the mix — no hidden additives, no mystery preservatives. Almond flour keeps the texture tender and slightly dense in the best way, while the cinnamon and ginger give every bite that cozy, bakery-style warmth. Optional walnuts add a satisfying crunch if you want a little extra texture. These are genuinely easy to pull together and taste like a treat you'd pay too much for at a coffee shop.
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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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