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grain-free apple muffins stacked on a white plate

Grain-free Apple Muffins

Author Erin Dooner
Cuisine American
Servings 14 muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
These super moist gluten-free apple muffins have the most amazing texture and are super simple to make! Grain-free and gluten-free.

Ingredients

Muffins:

  • 2 cups (200 grams) finely ground blanched almond flour or almond meal
  • 1/4 cup (28 grams) coconut flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder grain-free baking powder if you're grain-free
  • 1/2 teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs 50 grams each, out of shell
  • 2/3 cup (213 grams) honey
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (120 grams) plain Greek yogurt
  • 1 1/2 cups (170 grams) apples peeled and diced

Streusel:

Instructions

  • Preheat the oven to 425 degrees F (218 degrees C). Line 14 muffin cups with muffin liners.
  • First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
    1/4 cup (25 grams) finely ground blanched almond flour, 1 teaspoon coconut flour, 3/4 teaspoon ground cinnamon, 1 tablespoon (14 grams) coconut oil, 1 tablespoon maple syrup, pinch salt, 1/3 cup (36 grams) pecans
  • In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
    2 cups (200 grams) finely ground blanched almond flour, 1/4 cup (28 grams) coconut flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg
  • In a large bowl, mix together the wet muffins ingredients (eggs through Greek yogurt).
    3 large eggs, 2/3 cup (213 grams) honey, 1 1/2 teaspoons vanilla extract, 1/2 cup (120 grams) plain Greek yogurt
  • Add the dry mix to the wet and stir just until combined! Do not over mix. Fold in the apples.
    1 1/2 cups (170 grams) apples
  • Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
  • Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F (176 degrees C) and for another 8 - 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. My smaller muffins only needed 8 minutes but larger muffins may need up to 15.
  • Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  • These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Notes

  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
  • Adapted from Apple Streusel Mufffins (Gluten-free) – Cooking ala Mel.

Nutrition

Calories: 209kcalCarbohydrates: 22gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 35mgSodium: 205mgPotassium: 64mgFiber: 4gSugar: 17gVitamin A: 62IUVitamin C: 1mgCalcium: 93mgIron: 1mgNet Carbs: 18
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