Apple Cinnamon Muffins
These apple cinnamon muffins are a simple, wholesome treat that’s perfect for fall. Made with almond and tapioca flour, fresh apple, and naturally sweetened with mashed pear or banana, they’re tender, lightly spiced, and easy to make. I especially love making a batch when apples are plentiful. They’re delicious fresh from the oven and just as handy to pull from the freezer for a quick breakfast or snack.Makes 24 small or 12 large muffins
Ingredients
- 1 1/4 cup almond flour
- 3/4 cup tapioca flour or arrowroot
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 flax eggs
- 1 mashed pear or banana
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 cup grated apple
Instructions
- Preheat the oven to 375°F. Line a muffin tin with parchment muffin liners or use a silicone muffin pan.
- Make the flax eggs. Combine 2 tbsp ground flaxseed with 5 tbsp water. Stir well and set aside for about 10 minutes to thicken.
- Combine the dry ingredients. In a mixing bowl, whisk together the almond flour, tapioca flour, cinnamon, and baking soda, breaking up any lumps.
- Combine the wet ingredients. Once the flax eggs have thickened, add them to the mashed pear or banana, lemon juice, and vanilla. Stir until well combined.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated apple.
- Fill the muffin tin. Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes for small muffins or about 28 minutes for large muffins, or until a toothpick or cake tester inserted into the centre comes out clean.
- Cool. Allow the muffins to cool for a few minutes in the pan before transferring them to a cooling rack.
Notes
Small muffins
I find this recipe works best when made as small muffins. They bake evenly and make a nice-sized snack. If making larger muffins, increase the baking time accordingly.
Apple
I recommend using a fresh, juicy apple. There’s no need to squeeze the liquid out of the grated apple, it helps keep the muffins moist.
Pear or banana
Both work well in this recipe. Pear has a milder flavour, while banana will add a little more sweetness and a subtle banana flavour.
Add-ins
Feel free to add about ½ cup of extra ingredients to jazz things up. Some of my favourite combinations are chocolate chips and goji berries, dried cherries and cacao nibs, or dried mulberries and walnuts. Chopped pecans, pumpkin seeds, raisins or other dried fruit would also work well.
Storage
Store the muffins in an airtight container in the refrigerator for up to several days. They can also be frozen for longer storage. Thaw at room temperature or warm gently before serving.
Freezer-friendly
These muffins freeze well. I love making batches in the fall when fresh apples are plentiful and freezing them for later. Once completely cooled, store them in a freezer-safe container or bag.
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