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Looking down at three apple cinnamon muffins with almond flour tops and date paste swirls.

Apple Cinnamon Muffins (Paleo and Whole30)

Moist and tender almond flour muffins studded with diced apple and spiced with cinnamon and nutmeg, sweetened with date paste.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 1/4 cups almond flour 225 g
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 apple, diced I use Honeycrisp
  • 2 large eggs
  • 1/3 cup coconut oil, melted 80 ml; can substitute avocado oil or olive oil
  • 1/2 cup date paste make your own; only 2 ingredients
  • 1 Tbsp vanilla extract leave out if on Whole30

Method
 

  1. Preheat oven:

    Preheat oven to 350°F (175°C).

  2. Mix dry ingredients:

    In a large bowl, whisk together 2 1/4 cups almond flour, 1 tsp cinnamon, 1/2 tsp baking powder, 1/4 tsp nutmeg, and 1/4 tsp salt. Stir in diced apple.

  3. Whisk wet ingredients:

    In a medium bowl, whisk 2 eggs, 1/3 cup melted coconut oil, 1/2 cup date paste, and 1 Tbsp vanilla until smooth.

  4. Combine wet and dry:

    Pour wet ingredients into dry and mix until well combined.

  5. Fill muffin liners:

    Line a muffin pan with cupcake liners. Spoon batter evenly into liners.

  6. Bake muffins:

    Bake for 15 to 18 minutes (I always need 18 minutes in my oven).

  7. Serve and enjoy:

    Enjoy with coffee or as a snack! Best part: no guilt. I'm eating one as I write this!