Apple Vanilla Muffins Recipe
These Apple Vanilla Muffins are soft, moist, and naturally gluten-free, made with almond flour, fresh apple, maple syrup, and warm apple cinnamon spice. They're perfect for breakfast, holiday mornings, or a wholesome dessert.
Equipment
- mixing bowls
- measuring cups and spoons
- whisk
- rubber spatula
- muffin pan
- cupcake liners
- 2-inch cookie scoop
- cooling rack
Ingredients
- 4 tablespoons avocado oil
- 3 eggs, room temperature
- 1/4 cup maple syrup
- 1 1/4 teaspoons vanilla extract
- 2 1/4 cups almond flour
- 1 teaspoon coconut flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons coconut sugar
- 1/2 teaspoon apple cinnamon seasoning
- 1 Gala apple, thinly sliced or shredded
- additional apple shavings for topping
- crushed walnuts or pecans for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with 9 cupcake liners.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, coconut sugar, and apple cinnamon seasoning.
- In a large bowl, whisk together the avocado oil, eggs, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and gently mix with a rubber spatula until fully combined.
- Fold the shredded apple into the batter until evenly distributed.
- Using a 2-inch cookie scoop, divide the batter evenly among the muffin liners.
- Top each muffin with a few apple shavings and crushed walnuts or pecans.
- Bake for 20 to 24 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
Notes
Use room temperature ingredients for the best texture. Slice the apples thinly with a mandoline for even distribution. A cookie scoop helps portion the batter evenly. Store almond flour in the refrigerator or freezer to keep it fresh. Coconut flour absorbs a lot of moisture, which is why this recipe uses extra eggs.