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.

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.

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 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.

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.

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.

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!

Spiced Apple Muffins

Madalina Voicu

These spiced apple muffins are rich with flavors of apple, walnuts, raisins, cinnamon, and nutmeg. The fluffy yet moist texture makes for a wonderful snack. 

4 from 8 votes

Print Pin Share Rate

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Cuisine Paleo

Servings 12 muffins

Calories 234 kcal

Ingredients

  

1x2x3x

• ▢ 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

 

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

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

Serving: 1 muffinCalories: 234 kcalCarbohydrates: 27 gProtein: 6 gFat: 17 gSaturated Fat: 4 gCholesterol: 31 mgSodium: 67 mgPotassium: 219 mgFiber: 5 gSugar: 7 gVitamin A: 75 IUVitamin C: 3 mgCalcium: 68 mgIron: 2 mg

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