Turkey Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple and cinnamon packed into a tender, golden muffin — these are the kind of treat that makes your kitchen smell absolutely incredible on a weekend morning. Built on almond flour rather than all-purpose, they have a naturally moist, slightly dense crumb that pairs beautifully with the sweet-tart pockets of fresh diced apple folded throughout. Maple syrup does all the sweetening here, and a quick drizzle of cinnamon-maple glaze on top caramelizes in the oven into something that looks genuinely bakery-worthy. The apple cider vinegar might seem like an odd addition, but it reacts with the baking soda to give the batter just enough lift so the muffins don't turn out flat or heavy. Optional walnuts add a satisfying crunch if you want a little texture contrast in every bite. These are completely free from poultry in any form — no broth, no meat-based add-ins, nothing to second-guess — just wholesome pantry staples that come together in two bowls with minimal fuss. Whether you're baking for a crowd or just stocking up for the week, they cool beautifully on a rack and taste just as good the next morning.
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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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