Lactose Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple and cinnamon packed into a tender, golden muffin — these are the kind of treat that makes your kitchen smell absolutely incredible on a weekend morning. Built entirely on almond flour and sweetened with maple syrup, the batter comes together without a drop of dairy, so there's no need to swap out butter or milk or worry about hidden lactose lurking in the ingredients. Coconut oil keeps every bite moist and rich, while a splash of apple cider vinegar gives the batter just enough lift alongside the baking soda. Finely diced fresh apple folds right in for little pockets of juicy sweetness throughout, and the cinnamon-maple drizzle on top caramelizes into a glossy, fragrant finish as they bake. Optional walnuts add a satisfying crunch if you want a little extra texture in every bite. These muffins are just as good the next morning, making them a smart batch-bake option for busy weeks when you need a grab-and-go breakfast that actually feels like a treat.
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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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