These cinnamon apple muffins are a wholesome grain-free and dairy-free treat with simple ingredients that will let you enjoy the flavors of fall year round.
These muffins are based on the Cinnamon Apple Cake recipe in The Nourished Kitchen Guide to Grain-free and Dairy-free Baking, Sweets, and Treats. I really had a hard time deciding what to try first from this amazing baking resource, the flourless chocolate cake? The honey pecan pralines? I finally settled on making muffins from Jenny’s Cinnamon Apple Cake recipe.
Jenny’s e-book teaches you to the basics of baking with grain-free flours like almond and coconut flour and how to replace dairy ingredients. There are over 90 recipes divided into 7 sections:
1. Breads, Biscuits and Breakfasts
2. Cooked fruit, Crisps
3. Fruit Sauces and Copotes
4. Cakes and Brownies
5.Frozen Things
6. Candies and Cookies
7. Mousses and Custards
This ebook is available for immediate download. Click here to order it online or learn more details.
I recommend this for anyone starting out on grain-free baking, or those looking for wholesome dessert recipes. Even if you’re a pro at grain and dairy free baking, you’ll love the new recipes to try.
Cinnamon Apple Muffins
Adapted from the Cinnamon Apple Cake recipe in The Nourished Kitchen Guide to Grain-free and Dairy-free eBook.
3 cups blanched almond flour
1 1/2 teaspoon baking soda
1/2 teaspoon unrefined sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup softened coconut oil
1/4 cup honey
1 teaspoon vanilla extract
3 eggs, beaten
3 apples, cored and grated
Yield: 15 muffins
1. Preheat oven to 350F.
2. Whisk almond flour, baking soda, salt, cinnamon, and nutmeg together.
3. Beat in coconut oil, honey, vanilla, and eggs. Fold in grated apples.
4. Spoon batter into a muffin pan (I use a 1/4 cup ice scream scoop for easy and even distribution).
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
These sound delicious! I love cinnamon and apple. Now I’m getting a craving for these! I think that’s a project for this weekend. Thanks!
I made these last Thursday and my family loved them. It really helped the kids get through the 2 days that they were around. I’m about to make another batch right now!
So glad you liked it Beth! If you end up making any of your own tweaks please let us know!
Sounds so delicious, want to try but don’t have coconut oil, can I substitute with something else? Thank you.
Can you do dairy? I always use butter when I don’t have to make it dairy-free.
How do you store these? Fridge, freezer or counter?
Thanks!
It’s never lasted long enough for storing!
But since I bake this mostly at night, I usually leave it on the counter covered with a kitchen towel.
I’m sure they freeze well (Let me know if you try that).
I would say it’s fine on the counter covered for a few days, beyond that it might be best to freeze – not sure how it holds up in the refrigerator.
This looks amazing! Will need to try 😉 Looks perfect for Rosh Hashanah and Fall around the corner