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Almond Flour Apple Muffins Recipe

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These Almond Flour Apple Muffins are a delicious, gluten-free treat perfect for breakfast or a healthy snack. Made with almond flour, fresh grated apple, and naturally sweetened with honey or maple syrup, these muffins are moist, flavorful, and packed with warm cinnamon spices. They bake up golden brown with a tender crumb and a subtle nutty taste, ideal for those seeking low-carb and grain-free options.

Ingredients

Dry Ingredients

  • 200 grams almond flour (about 2 cups)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 2 teaspoons cinnamon

Wet Ingredients

  • 1 large apple, grated and drained
  • 1 tablespoon lemon juice
  • 3 eggs
  • 1/4 cup honey or maple syrup
  • 2 tablespoons coconut oil or ghee

Instructions

  1. Preheat and Prepare: Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a muffin tin or line it with paper muffin cups to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, sea salt, and cinnamon. Stir well to ensure the spices and leavening agent are evenly distributed.
  3. Prepare Wet Ingredients: Grate the apple finely and place it in a medium bowl. Drain any excess liquid from the grated apple to prevent sogginess, then toss it with the lemon juice to keep it from browning. Add the eggs, honey (or maple syrup), and coconut oil (or ghee) to the apple mixture and whisk together until fully combined.
  4. Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the muffins dense.
  5. Fill Muffin Cups: Use a large ice cream scoop or cookie scoop to evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  6. Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes. The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean.
  7. Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. This prevents condensation from making the bottoms soggy.

Notes

  • Grating the apple finely and draining excess moisture prevents soggy muffins.
  • Lemon juice helps to keep the grated apple from browning and adds a subtle tang.
  • You can substitute honey with maple syrup for a vegan-friendly sweetener.
  • Ghee can be used instead of coconut oil for a richer flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins are naturally gluten-free and grain-free thanks to almond flour.

Find it online: https://cookedbysarah.com/almond-flour-apple-muffins-recipe/