High Fructose Corn Syrup Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple muffins that actually taste indulgent — without a drop of high fructose corn syrup anywhere in the mix. So many packaged muffins and baking mixes sneak in corn syrup or HFCS-laden sweeteners, but here every bit of sweetness comes straight from maple syrup and a fresh diced apple, so you know exactly what you're eating. Almond flour gives the crumb a tender, almost buttery texture that holds together beautifully, while cinnamon and ginger layer in that cozy bakery warmth you want on a cool morning. A quick maple-cinnamon drizzle on top caramelizes in the oven into a glossy, lightly crisp finish that makes these look as good as they taste. Optional walnuts add a satisfying crunch if you want a little extra texture in every bite. These are the kind of muffins you'll want to batch-bake on a Sunday and reach for all week long.
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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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