Apple cinnamon Muffin
These bakery-style muffins come with a nutritious twist! Almond and coconut flours replace traditional flour, cutting down on carbs while adding rich, nutty flavor. Applesauce and brown sugar offer just the right touch of sweetness. Perfect for a cozy breakfast or a grab-and-go snack during the week.
Ingredients
1½ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon apple pie spice
¼ teaspoon baking soda
¼ teaspoon salt
1 large unpeeled Granny Smith apple, chopped (about 1½ cups)
2 large eggs, at room temperature
¼ cup packed dark brown sugar
¼ cup whole milk, at room temperature
¼ cup unsweetened applesauce
3 tablespoons neutral oil (like canola or avocado)
1½ teaspoons vanilla extract
Cooking spray
Instructions
Step 1: Prep the Oven & Pan
Preheat oven to 350°F. Generously coat 10 cups of a 12-cup muffin tin with cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, apple pie spice, baking soda, and salt until evenly combined and lump-free. Fold in the chopped apple.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, brown sugar, milk, applesauce, oil, and vanilla extract until smooth.
Step 4: Combine & Bake
Pour the wet mixture into the dry mixture and fold gently until just combined—don’t overmix. Divide the batter evenly among the 10 prepared muffin cups (about ¼ cup per muffin).
Step 5: Cool & Enjoy
Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen and transfer to a rack to cool completely.
- Pro Tip
For extra flavor and crunch, top each muffin with a sprinkle of chopped walnuts or a pinch of cinnamon sugar before baking. You can also store these in an airtight container for up to 3 days—or freeze for up to a month for a quick breakfast option!
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