Warm spiced apple and cinnamon packed into a tender, golden muffin — these are the kind of baked goods that make your kitchen smell absolutely incredible. The base is built entirely on almond flour, which means there's no wheat, no rye, and no grain of any kind holding things together, just naturally nutty, protein-rich flour that bakes up beautifully moist. Maple syrup and coconut oil keep everything subtly sweet and rich without any refined ingredients, while a splash of apple cider vinegar gives the batter just enough lift alongside the baking soda. Finely diced fresh apple folds right into the batter, so every bite has a little burst of fruit, and the optional walnuts add a satisfying crunch if you're into that. The cinnamon-maple drizzle on top caramelizes in the oven into a glossy, fragrant finish that makes these look as good as they taste. They're easy enough for a lazy weekend morning but impressive enough to bring to a brunch — and since every ingredient is straightforward and grain-free, you can bake with total confidence about what's going into them.
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Learn more →12 servings
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.
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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