Paleo Apple Muffins taste like autumn. Easy to make. Almond flour-based recipe.

Paleo Apple Muffins

These grain-free apple muffins taste just like apple pie! For a crunchy apple texture, use Granny Smith apples. For a softer texture, select Paula Red.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 9 muffins


  • 1 1/4 cups finely ground almond flour (5 ounces; 142 grams)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grain-free or homemade baking powder
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons maple syrup (1 3/4 ounces; 50 grams)
  • 2 large eggs (about 1 3/4 ounces; 50 grams, out of shell)
  • 1 large apple, peeled and chopped into bite-size pieces


  1. Preheat oven to 350 degrees F. Line 9 standard-size muffin cups with paper liners.
  2. In a medium bowl, whisk together almond flour, cinnamon, baking powder, and salt. Add maple syrup and eggs. Stir until combined. Add chopped apple; stir. Fill muffin cups 2/3 with batter.

  3. Bake until muffins spring back to the touch, about 18 minutes.
  4. Remove pan from oven. Allow muffins to cool in the pan for five minutes before transferring to a wire rack. Store cooled muffins on the counter in an airtight container for up to three days or freeze, wrapped tightly in plastic wrap, for up to two months.