These Gluten-Free Apple Vanilla Muffins are the perfect blend of warm spices, sweet apples, and wholesome ingredients. Made with almond flour and naturally sweetened with maple syrup and coconut sugar, these muffins are a healthier alternative to traditional baked goods. Whether you’re looking for a quick breakfast, a snack, or a satisfying dessert, these muffins deliver a moist, fluffy texture with just the right amount of sweetness.
Packed with fresh gala apples, a hint of vanilla, and a touch of cinnamon, these muffins are not only gluten-free but also rich in flavor. Top them with crushed walnuts or pecans for an extra crunch. Perfect for meal prep, they store well and are freezer-friendly, making them ideal for busy mornings or on-the-go snacking.
Ingredients
Wet Ingredients:
- 4 tablespoons avocado oil
- 3 large eggs, room temperature
- ¼ cup maple syrup
- 1 ¼ teaspoons vanilla extract
Dry Ingredients:
- 2 ¼ cups almond flour (such as Bob’s Red Mill)
- 1 teaspoon coconut flour (such as Bob’s Red Mill)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons coconut sugar
- ½ teaspoon apple cinnamon seasoning
- 1 gala apple, thinly sliced or shredded (use a mandolin for even slices)
- Additional apple shreds for topping
- Crushed walnuts or pecans for topping
Instructions
- Preheat the Oven:
Preheat your oven to 350℉ (175℃). Line a muffin pan with 9 cupcake liners and set it aside. - Prepare Dry Ingredients:
In a medium-sized bowl, whisk together almond flour, coconut flour, baking powder, baking soda, coconut sugar, and apple cinnamon seasoning. - Mix Wet Ingredients:
In a large mixing bowl, combine the avocado oil, eggs, maple syrup, and vanilla extract. Whisk until fully incorporated. - Combine Wet and Dry Mixtures:
Gradually pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold the ingredients together until well combined. - Add Apple Shreds:
Fold in the shredded apple into the batter. - Scoop and Top:
Using a 2-inch cookie scoop, divide the batter evenly into the prepared cupcake liners. Top each muffin with additional apple shreds and crushed walnuts or pecans for added texture and flavor. - Bake:
Place the muffin pan in the preheated oven and bake for 20-24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling. Enjoy warm or at room temperature!
Why You’ll Love This Recipe
- Healthy and Nourishing: Made with wholesome ingredients like almond flour and maple syrup.
- Naturally Gluten-Free: Perfect for those with dietary restrictions.
- Moist and Flavorful: Apple and vanilla create a delightful flavor profile.
- Easy to Make: Simple steps and ready in under 30 minutes.
Tips
- Room Temperature Ingredients: Ensures a smoother batter and even baking.
- Apple Prep: Use a mandolin for thin, consistent apple slices or shred the apple for an even distribution.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Variations and Substitutions
- Different Flavors: Swap gala apples for honeycrisp or granny smith for a tangy twist.
- Nut-Free Option: Replace almond flour with sunflower seed flour.
- Sweetener Alternatives: Use agave nectar or coconut nectar instead of maple syrup.
- Spices: Add a pinch of nutmeg or extra cinnamon for a spiced flavor.
FAQs
Can I freeze these muffins?
Yes! Freeze them in an airtight container for up to 3 months. Thaw at room temperature or reheat in the oven.
Can I make these without eggs?
You can substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Can I use a different oil?
Yes, coconut oil or melted butter works well as a substitute for avocado oil.
Serving and Suggestions
- Perfect Pairing: Serve with a dollop of Greek yogurt or a drizzle of honey.
- Beverage Ideas: Enjoy with hot tea, coffee, or a spiced apple cider.
- Creative Uses: Crumble the muffins over yogurt for a quick parfait or enjoy as a grab-and-go breakfast.
Apple Vanilla Muffins Recipe
9
servings10
minutes30
minutesIngredients
Wet Ingredients:
4 tablespoons avocado oil
3 large eggs, room temperature
¼ cup maple syrup
1 ¼ teaspoons vanilla extract
Dry Ingredients:
2 ¼ cups almond flour (such as Bob’s Red Mill)
1 teaspoon coconut flour (such as Bob’s Red Mill)
½ teaspoon baking powder
1 teaspoon baking soda
2 tablespoons coconut sugar
½ teaspoon apple cinnamon seasoning
1 gala apple, thinly sliced or shredded (use a mandolin for even slices)
Additional apple shreds for topping
Crushed walnuts or pecans for topping
Directions
- Preheat the Oven:
- Preheat your oven to 350℉ (175℃). Line a muffin pan with 9 cupcake liners and set it aside.
- Prepare Dry Ingredients:
- In a medium-sized bowl, whisk together almond flour, coconut flour, baking powder, baking soda, coconut sugar, and apple cinnamon seasoning.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the avocado oil, eggs, maple syrup, and vanilla extract. Whisk until fully incorporated.
- Combine Wet and Dry Mixtures:
- Gradually pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold the ingredients together until well combined.
- Add Apple Shreds:
- Fold in the shredded apple into the batter.
- Scoop and Top:
- Using a 2-inch cookie scoop, divide the batter evenly into the prepared cupcake liners. Top each muffin with additional apple shreds and crushed walnuts or pecans for added texture and flavor.
- Bake:
- Place the muffin pan in the preheated oven and bake for 20-24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling. Enjoy warm or at room temperature!
Leave a Reply