Vegetarian Almond Flour Apple Cinnamon Muffins
Warm spiced apple, toasty cinnamon, and a golden maple glaze on top — these muffins hit every cozy note you want from a bakery-style treat. Built on almond flour instead of all-purpose, they have a tender, slightly dense crumb that feels genuinely satisfying rather than like a compromise. Eggs and maple syrup do the heavy lifting for structure and sweetness, while a splash of apple cider vinegar keeps the texture light and helps the baking soda do its job. Finely diced fresh apple gets folded right into the batter, so every bite has little pockets of fruit that soften beautifully as they bake. The optional walnuts add a gentle crunch that plays really well against that soft interior. A quick cinnamon-maple drizzle over each cup before they go into the oven caramelizes into a glossy, fragrant top that makes them look as good as they taste. Whether you're meal-prepping breakfast for the week or just want something homemade and wholesome, these are the kind of muffins that disappear fast.
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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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