Red Meat Allergy Friendly Almond Flour Apple Cinnamon Muffins
Warm spiced apple muffins that happen to be completely free of red meat and any of its derivatives — yes, please. These are built on almond flour, eggs, coconut oil, and maple syrup, so every single ingredient is naturally in the clear without any substitutions or workarounds required. The batter comes together in two bowls, folds in fresh diced apple for little pockets of juicy sweetness, and gets finished with a cinnamon-maple drizzle that caramelizes into a gorgeous golden top as they bake. Ground ginger adds a subtle warmth that makes the whole kitchen smell like a fall bakery. Optional walnuts give a satisfying crunch, but the muffins are just as good without them if you prefer to keep things simple. They cool beautifully on a wire rack and hold up well, making them a solid choice for meal-prepped breakfasts or an afternoon snack 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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