Pecan Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple and cinnamon wrapped in a tender, golden crumb — these muffins hit every cozy-baking note you're looking for. The base is built on almond flour, which keeps things naturally moist and gives each bite a subtly rich, nutty depth without relying on any tree nuts that commonly cause concern. Maple syrup and coconut oil stand in for refined sugar and butter, and a splash of apple cider vinegar helps the batter lift beautifully in the oven. Finely diced fresh apple folds right into the mix, so you get little pockets of fruit in every muffin rather than just a hint of flavor. A quick cinnamon-maple drizzle on top caramelizes as they bake, turning the surface into something genuinely gorgeous. If you want a little extra texture, the optional walnuts add a satisfying crunch — but the muffins are completely delicious without them. These are the kind of thing you'll want to make on a Sunday and have ready all week.
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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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