Description
These Cinnamon Apple Walnut Muffins are a delightful gluten-free treat packed with warm spices, fresh diced apples, and crunchy walnuts. Made with almond and coconut flours, they provide a moist, flavorful option perfect for breakfast or a wholesome snack.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 medium apple, peeled and diced
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt until evenly combined ensuring the spices are well distributed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, honey, melted coconut oil, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently to combine, making sure not to overmix to maintain a tender texture.
- Add Apple and Walnuts: Fold in the diced apple and chopped walnuts carefully, distributing them evenly throughout the batter.
- Fill Muffin Cups: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
- Cool: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure apples are peeled and diced finely to blend well into the batter and avoid large chunky pieces.
- Use fresh spices for the best aromatic flavor.
- You can substitute walnuts with pecans for a different nutty taste.
- For a vegan version, replace eggs with flax eggs and honey with maple syrup.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
