Paleo Apple Muffins
This post may contain affiliate links. Please read our disclosure policy.
Busy mornings call for quick breakfasts like these paleo apple muffins. They’re packed with filling almond flour, subtly sweet, and full of cinnamon and apple flavor. They’re easy to make, they freeze well, and kids love them too!
I should start by saying you don’t need to follow a paleo diet to enjoy these apple cinnamon muffins. They’re what I make whenever I need a grab-and-go breakfast or snack for busy days, and they never last long on the counter.
They’re hearty enough to wrap up a couple and toss into a backpack or purse, which makes them perfect for mornings on the run. Whether I’m heading out the door or just want something easy to reach for later, these muffins are always a good idea.
Key ingredients
This paleo muffin recipe is full of delicious ingredients, and you’re likely to have most of them in your kitchen.
- 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. I typically use bananas to sweeten paleo muffins but applesauce is a delicious swap.
- Apple: 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.
- Coconut oil: I use coconut oil but you can also use extra virgin olive oil or avocado oil.
- Almond flour: Almond flour (or almond meal) makes a great gluten-free and grain-free alternative to wheat-based flours. For the best results, look for a fine-ground almond flour.
What to serve with paleo apple muffins
Pair these paleo apple cinnamon muffins with a green breakfast smoothie to keep you fuelled all morning long. These muffins also make a tasty addition to a brunch spread, and they taste great with a coconut turmeric latte or cup of tea.
Storage and freezing
Store: These muffins will keep well for 3-4 days in a sealed bag on your counter. You can put them into your fridge for an extra day or two.
Freeze: This is an excellent freezer recipe. Place them in a freezer bag and store in the freezer for up to 6 months. Thaw them on your counter or in the microwave.
Paleo Apple Muffins Recipe
Ingredients
- 4 large eggs
- 1 cup unsweetened apple sauce
- ¼ cup honey (or maple syrup)
- 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
Instructions
- 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
These are tasty! I used sliced almonds instead of walnuts just because I had a bunch on hand. Otherwise, I followed the recipe as written. I had to cook them for 35 minutes because they were definitely not done after 30. I just couldn’t wait to try them. So, they were a little warm when I took them out of the wrapper and fell apart. A bit messy, but delicious! I’ve been looking for more recipes that use almond flour/meal and this one is definitely a keeper. Thanks for sharing.
So happy to hear you love this recipe! If you wait until the muffins are cool they do come off the wrapper much easier. I can never wait though lol.
Hi kristen,
Besides apple sauce, what can I use to replaced it ?
It might be worth it to try a similar recipe like this one: https://www.theendlessmeal.com/coconut-almond-paleo-breakfast-muffins/ 🙂
I have tried twice now to make these & they come out very moist in the middle/bottom. Almost like they are not cooked? Any clue what it is I could be doing?
They may simply need an extra minute or two in the oven. Also, do you wait until they are completely cool before removing the wrapper? If you try to eat them while they are still warm, they will stick to the muffin liners at the bottom. Hope that helps!
Can I substitute Swerve for the honey and if so how much?
I’m sorry but I’ve never cooked with Swerve before so I don’t know anything about it.
Your muffins look great! So awesome that you figured out a nut-free version!!
Loved making these with a few changes to accommodate a nut allergy. Love the detail and pictures.
Thank you so much!!
These were amazing!! The best paleo muffins I have ever tried! The texture was fluffy and the flavor was delicious. Thank you!
That makes me so happy to hear! Hooray!
I think so too! My little girl goes crazy for them. 🙂
What would be a good substitute for the walnuts? My husband is allergic. Also, would the batter change if I left out the chocolate chips (my daughter doesn’t tolerate chocolate well at all…). I’m excited to try this!
You could add a different type of nut if you’d like. Pecans would be great and chopped almonds would work too. You can also leave out the chocolate chips. Both raisins and shredded coconut are great extra additions. 🙂
Would dried cranberries work in place of chocolate cups?
Absolutely they would! This recipe is very flexible. 🙂
They taste super delicious! Fluffy, melting in the mouth, and with a nice crunch! My non-paleo family got hooked!
They’re awesome, aren’t they? I’m not paleo either, although I do lean in that direction diet wise. My whole family devours these, too. 🙂
Do you think the almond flour could be substituted for oat flour? These look great!
This recipe calls for almond flour. Were you looking at a different recipe?
I made these with oat flour and it came out well!
That’s wonderful to hear!
Hi! Could these be made into mini muffins?
Absolutely! You’ll need to adjust the baking time. Try checking on them around the 15 minute mark … they do take longer than regular muffins to cook.
I love muffins but I haven’t tried this recipe, Kristen! Thanks for the advice of using apple sauce!
You’re so welcome! It really makes the difference. 🙂
These muffins make perfect breakfast or lunch treat! Love!
I’m so happy you like them, too!!
I’m so glad this recipe totally gluten free! Thanks for sharing! I love apple muffins!
Apple muffins are the best, aren’t they?!!
Hi Kristen- my batter is very dry what should I add in?
The batter definitely shouldn’t be dry. Did you add all the apple sauce and eggs? They make up the bulk of the wet ingredients. If you poured the almond flour with a heavier hand, that could be why they’re dry, too. More apple sauce will do the trick. 🙂