Yeast Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple, toasty cinnamon, and a tender almond flour crumb — these muffins hit every note you want from a cozy bake without a single grain of yeast in sight. The lift here comes entirely from baking soda activated by apple cider vinegar, so the texture stays light and domed without any of the fermentation concerns that make conventional baked goods tricky. Almond flour keeps things naturally moist and rich, while maple syrup adds just the right sweetness alongside the finely diced apple folded right into the batter. A drizzle of cinnamon-maple syrup over the tops before baking caramelizes into a glossy, fragrant finish that makes these look as good as they taste. Optional walnuts add a satisfying crunch if you want a little extra texture in every bite. They cool beautifully on a wire rack and hold up well, making them just as good the next morning as they are fresh from the oven.
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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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