Hazelnut Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple muffins that happen to be completely free of hazelnuts — these are the kind of treat you want cooling on the counter on a crisp autumn morning. The batter comes together with almond flour as the base, giving each muffin a tender, slightly dense crumb that holds up beautifully to the chunks of fresh diced apple folded throughout. Ground cinnamon and ginger do the heavy lifting on flavor, while maple syrup adds a gentle, natural sweetness that never feels cloying. A quick drizzle of cinnamon-maple syrup over the tops before baking caramelizes into a glossy, fragrant finish that makes them look as good as they taste. For anyone navigating tree nut concerns specifically around hazelnuts, this recipe keeps things clean — almond flour and optional walnuts are the only nuts in play, so you stay in full control of what goes into the tin. They're the kind of muffin that disappears fast, so baking the full dozen is always the right call.
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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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