Gluten Free Almond Flour Apple Cinnamon Muffins

Warm spiced apple muffins that actually hold together beautifully — that's the promise here, and almond flour delivers on it every time. The base is built entirely from almond flour rather than any wheat or grain-based substitute, so there's no gummy texture or crumbly disappointment that can plague so many gluten-free baked goods. Maple syrup and coconut oil keep things naturally moist, while a double hit of cinnamon — in the batter and in that drizzled topping — makes the whole kitchen smell like a fall bakery. Finely diced apple folds right into the batter, giving you little pockets of tender fruit in every bite. A splash of apple cider vinegar works with the baking soda to give these muffins a proper lift, so they bake up domed and golden rather than flat and dense. Optional walnuts add a satisfying crunch if you want a little extra texture. These are the kind of muffins you'll want to make on a Sunday and reach for all week long.

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