Rice Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple, toasty cinnamon, and a golden crackled top — these muffins hit every cozy note you want from a bakery-style treat. The base is built entirely on almond flour, which keeps things naturally grain-free and completely free of rice flour or any rice-derived ingredient, so there's no need to scrutinize labels or swap anything out. Eggs, maple syrup, and melted coconut oil bring the batter together into something surprisingly tender and moist, while a splash of apple cider vinegar gives the baking soda just enough lift to create a beautifully domed top. Finely diced fresh apple folds right into the batter, adding little pockets of juicy sweetness throughout every bite. The cinnamon-maple drizzle on top caramelizes as it bakes, giving each muffin that glossy, slightly crisp finish that makes them impossible to resist straight from the rack. Optional walnuts add a satisfying crunch if you want a little extra texture. These are the kind of muffins that make your kitchen smell incredible and disappear fast — whether you're packing them for breakfast on the go or serving them alongside a hot cup of coffee.
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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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