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Home » Meals » Appetizers & Snacks » Healthy Spiced Gluten Free Apple Muffins (Paleo & Sugar Free)

Healthy Spiced Gluten Free Apple Muffins (Paleo & Sugar Free)

December 21, 2020 by Madalina Voicu 6 Comments

Apple muffin halved on a wire cooling rack next to whole muffins over a white and brown dish towel

These gluten free apple muffins are rich with flavors of apple, walnuts, raisins, cinnamon and nutmeg. The fluffy yet moist texture makes for a perfect healthy treat. 

Total Time: 45 minutes
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These gluten free apple muffins are rich with flavors of apple, walnuts, raisins, cinnamon and nutmeg. The fluffy yet moist texture makes for a perfect healthy treat.

Apple muffin halved on a wire cooling rack next to whole muffins over a white and brown dish towel

An old saying tells us that “An apple a day keeps the doctor away”, but I could never limit myself to only one apple. When I see these colorful, beautiful smelling, ripe fruits in season I start to imagine a lot of recipes and picture myself baking tarts, muffins, cupcakes and many other apple treats.

This recipe uses the perfect apple combination: walnuts, raisins, cinnamon and nutmeg. Apple muffins are great to enjoy with a cup of tea or almond milk. You can serve them for breakfast or as a dessert, in summer or in winter. But I especially adore baking them on rainy autumn days so my kitchen smells insanely delicious. Then I grab a good book and have a muffin near a cup of linden tea. It’s the ultimate cozy and relaxing afternoon.

Several gluten free apple muffins on a wire cooling rack over a white and brown dish towel

Why I love this recipe

  • These apple muffins are rich with fall spices like cinnamon and nutmeg with a soft and fluffy texture. The shredded apples make this a perfectly moist muffin, plus the addition of walnuts ads a nice crunch and earthiness to this delicious baked treat!
  • These muffins are a healthy alternative to regular high sugar, grain-filled muffins. They can be made sugar free and are made with naturally gluten free almond flour and coconut flour.
  • These apple muffins can be enjoyed any time of year. They make a great snack or addition to breakfast.

Apple muffin halved on a wire cooling rack next to whole muffins over a white and brown dish towel

Apple muffin recipe tips

  • Use a non-stick muffin pan or silicone molds. Try to keep away from muffin papers since the dough is moist and it will stick to the paper. Last time I prepared them I made this mistake and had to peel off the papers with a knife or to tear them away. I have a muffin pan and usually line it with silicone molds to bake these goodies. If you only have paper muffin liners, you can try to add a bit of oil to them to keep it from sticking.
  • The combination of almond flour and coconut flour is what helps make the texture of these muffins so great. What one flour lacks, the other one makes up for. It’s best not to substitute these flours as it will drastically change the texture. Be sure to use blanched almond flour, not almond meal. 
  • I used granulated monk fruit sweetener for this recipe to make it sugar free. You can substitute that for any other granulated sweetener such as coconut sugar, swerve or organic cane sugar.
  • The eggs are critical to making this recipe work since they are needed as a binder with the coconut flour. They help to make the muffins fluffy. It’s best not to substitute them.
  • I cannot attest to any other substitutions apart from the ones mentioned above. Any other changes to the original recipe may change the flavor and/or texture of the muffins. However, if you do experiment and find substitutions that work well, please comment below to help others who may want to make similar changes.
  • These muffins can be stored in the refrigerator or can even be frozen to save them for longer!

How to make these gluten free apple muffins

Preheat the oven to 350°F. Line a muffin pan with silicone muffin liners. Since the batter is so moist it sticks to paper liners, but if you need to use paper liners, try to line them with a bit of small amount of oil to prevent sticking.

Empty white bowl with whisk in it next to empty muffin tin, apples and eggs on a brown wooden table

Peel the apples and grate them with the large part of a cheese grater. You can also use the grating insert on a food processor. In a bowl add the lemon juice to the coconut milk and set aside. Sift the coconut flour and combine it with the almond meal, then add the monk fruit or coconut sugar, baking powder, baking soda, salt, spices, walnuts and raisins. Stir well.

Plate of grated apple shreds on a white plate next to white bowl with eggs and a whisk in it on a brown wooden table

In a separate bowl, beat the eggs, and add the lemon juice coconut milk mixture and grated apples. Pour the wet ingredients over the dry and stir to mix. Divide the dough between the molds, and bake for about 20-25 minutes or until a toothpick inserted comes out clean.

Uncooked apple muffin batter in muffin tin on a brown wooden table

Leave the muffins in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy with some tea or coffee!

Apple muffin halved on a wire cooling rack next to whole muffins over a white and brown dish towel

Did you like this Healthy Spiced Gluten Free Apple Muffins (Paleo & Sugar Free)? Don’t forget to rate the recipe and leave me a comment below.

4 from 8 votes
Apple muffin halved on a wire cooling rack next to whole muffins over a white and brown dish towel
Print
Healthy Spiced Gluten Free Apple Muffins (Paleo & Sugar Free)
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

These gluten free apple muffins are rich with flavors of apple, walnuts, raisins, cinnamon and nutmeg. The fluffy yet moist texture makes for a perfect healthy treat. 

Course: Breakfast, Dessert
Cuisine: Paleo
Keyword: paleo muffins
Servings: 12 muffins
Calories: 234 kcal
Author: Madalina Voicu
Ingredients
  • 1/4 cup coconut flour
  • 1 1/2 cup almond flour
  • 1/2 cup granulated monk fruit sweetener or coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt
  • 2 tsps cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger powder
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup coconut milk
  • 1 tsp lemon juice
  • 2 large eggs (or 3 small)
  • 3 large apples peeled and grated
Instructions
  1. Preheat the oven to 350°F. Line a muffin pan with silicone muffin liners. Since the batter is so moist it sticks to paper liners, but if you need to use paper liners, try to line them with a bit of small amount of oil to prevent sticking.

  2. Peel the apples and grate them with the large part of a cheese grater. You can also use the grating insert on a food processor.

  3. In a bowl add the lemon juice to the coconut milk and set aside.

  4. Sift the coconut flour and combine it with the almond meal, then add the monk fruit or coconut sugar, baking powder, baking soda, salt, spices, walnuts and raisins. Stir well.

  5. In a separate bowl, beat the eggs, and add the lemon juice coconut milk mixture and grated apples.

  6. Pour the wet ingredients over the dry and stir to mix.

  7. Divide the dough between the molds, and bake for about 20-25 minutes or until a toothpick inserted comes out clean.

  8. Leave the muffins in the pan for 5 minutes, and then transfer to a wire rack to cool completely.

Recipe Notes
  • Use a non-stick muffin pan or silicone molds. Try to keep away from muffin papers since the dough is moist and it will stick to the paper. Last time I prepared them I made this mistake and had to peel off the papers with a knife or to tear them away. I have a muffin pan and usually line it with silicone molds to bake these goodies. If you only have paper muffin liners, you can try to add a bit of oil to them to keep it from sticking.
  • The combination of almond flour and coconut flour is what helps make the texture of these muffins so great. What one flour lacks, the other one makes up for. It’s best not to substitute these flours as it will drastically change the texture. Be sure to use blanched almond flour, not almond meal. 
  • I used granulated monk fruit sweetener for this recipe to make it sugar free. You can substitute that for any other granulated sweetener such as coconut sugar, swerve or organic cane sugar.
  • The eggs are critical to making this recipe work since they are needed as a binder with the coconut flour. They help to make the muffins fluffy. It’s best not to substitute them.
  • I cannot attest to any other substitutions apart from the ones mentioned above. Any other changes to the original recipe may change the flavor and/or texture of the muffins. However, if you do experiment and find substitutions that work well, please comment below to help others who may want to make similar changes.
  • These muffins can be stored in the refrigerator or can even be frozen to save them for longer!
  • Nutrition facts below are for 1 muffin out of 12 using monk fruit sweetener.
Nutrition Facts
Healthy Spiced Gluten Free Apple Muffins (Paleo & Sugar Free)
Amount Per Serving (1 muffin)
Calories 234 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 67mg3%
Potassium 219mg6%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 7g8%
Protein 6g12%
Vitamin A 75IU2%
Vitamin C 3mg4%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Healthy Spiced Gluten Free Apple Muffins (Paleo & Sugar Free)
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Filed Under: Appetizers & Snacks, Breads, Breakfast, Dairy Free, Desserts, Gluten Free, Grain Free, Meals, Paleo, Special Diets, Sugar Free, Vegetarian Tagged With: apple muffins, breakfast, paleo

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Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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