Lupin Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple muffins that actually hold together and taste like a proper bakery treat — that's exactly what you get here. Almond flour forms the base, bringing a naturally moist, tender crumb that pairs beautifully with the cinnamon, ginger, and fresh diced apple folded right into the batter. Eggs, maple syrup, and coconut oil bind everything together without any grain-based flours, which also means these are naturally free from lupin — a legume-derived flour that quietly shows up in a surprising number of commercial baked goods and muffin mixes. A quick drizzle of cinnamon-spiked maple syrup over the tops before baking caramelizes into a glossy, fragrant finish that makes these look as good as they smell. Optional walnuts add a satisfying crunch if you want a little extra texture in every bite. These are the kind of muffins that disappear fast off the cooling rack, so consider making a double batch.
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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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