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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
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F. Line 9 standard-size muffin cups with paper liners.
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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.
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Bake until muffins spring back to the touch, about 18 minutes.
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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.