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Busy mornings call for quick and healthy breakfasts like these paleo apple muffins! They're packed with protein, subtly sweet, and full of cinnamon and apple flavor. They're easy to make, they freeze well, and kids love them too!
We should start by saying that you don't need to be paleo to enjoy these delicious paleo apple cinnamon muffins. They're what we make when we need a healthy handheld breakfast or snack for busy days. They're hearty enough that you can wrap up ba couple and put them into a backpack or purse for some high-quality nourishment you can feel really good about.
This paleo muffin recipe is full of healthy ingredients, and you're likely to have most of them in your kitchen. They also happen to be dairy-free, gluten-free, and grain-free.
- Applesauce: applesauce is basically a 1:1 substitute for oil, and it adds natural sweetness. You can use store-bought applesauce, or try making your own! We typically use bananas to sweeten paleo muffins but applesauce is a delicious swap.
- Coconut oil: we use coconut oil but you can also use extra virgin olive oil or avocado oil.
- Almond flour: almond flour (or almond meal) is nutritious and makes a great gluten-free and grain-free alternative to wheat-based flours. For the best results, look for a fine-ground almond flour.
Other ingredients you need for this recipe are eggs, honey, vanilla, spices, sea salt, baking soda, chopped apple, walnuts, and paleo chocolate chips.
How to make paleo apple muffins
These easy paleo apple cinnamon muffins are perfect for meal prep and make convenient breakfasts for busy mornings. Here's how we make them in a couple of simple steps:
- While your oven preheats, line your muffin pan. Start by whisking the eggs in a large bowl, then add in the applesauce, honey, melted coconut oil, and vanilla.
- Next, add the spices, sea salt, almond flour, and baking soda. Stir in the diced apple, walnuts, and chocolate chips. Hooray for using just one bowl!
- Spoon the batter into the muffin tin, and pop them in the oven. Let them cool for a few minutes before transferring them to a cooling rack.
What to serve with paleo apple muffins
How long do they keep at room temperature?
These muffins are quite moist so we recommend storing them in an airtight container for 2-3 days at room temperature. If you store them in the fridge, they'll keep for an extra day or two.
Can I freeze these muffins?
Absolutely! Store them in an airtight container or resealable bag in your freezer for up to a month.
Can I use maple syrup instead of honey?
Yes! Pure maple syrup makes a great substitute for honey.
Can I make these muffins vegan?
We haven't tested making this recipe vegan. If you'd like to try, swap the honey for maple syrup and use flax eggs instead of regular eggs.
What's the best type of apple to use?
You can use any variety of apples. Just keep in mind some apples like Macintosh will be softer when baked, while others like Granny Smith or Honeycrisp will be firmer.
- 4 large eggs
- 1 cup unsweetened apple sauce
- ¼ cup honey
- 2 tablespoons coconut oil (melted)
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon
- ½ teaspoon EACH: ground ginger, cloves, and allspice
- ½ teaspoon sea salt
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- 1 apple (cored and diced small)
- ½ cup EACH: chopped walnuts and paleo chocolate chips
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners. In a large bowl, whisk the eggs. Add the apple sauce, honey, coconut oil, and vanilla and whisk again. Add the spices, sea salt, almond flour, and baking soda and whisk thoroughly. Stir in the diced apple, walnuts, and chocolate chips.4 large eggs, 1 cup unsweetened apple sauce, ¼ cup honey, 2 tablespoons coconut oil, 2 teaspoons pure vanilla extract, 1 tablespoon ground cinnamon, ½ teaspoon EACH: ground ginger, cloves, and allspice, ½ teaspoon sea salt, 1 ½ cups almond flour, 1 teaspoon baking soda, 1 apple, ½ cup EACH: chopped walnuts and paleo chocolate chips
- Add the spices, sea salt, almond flour, and baking soda and whisk thoroughly. Stir in the diced apple, walnuts, and chocolate chips.
- Spoon the batter into the muffin liners, filling them to the very top. Bake in the oven for 30 minutes. Let the muffins cool for 5 minutes before carefully removing them from the pan and letting them cool completely on a cooling rack – see notes.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.