Description
Cozy, gluten-free, and brimming with apple and spice — these Flourless Apple Cinnamon Muffins are warm hugs in muffin form! They skip the wheat but keep all the rustic charm, making them perfect for breakfast, snacks, or anytime you crave something sweet yet wholesome.
Ingredients:
1 cup almond flour (or oat flour)
½ cup unsweetened applesauce
2 large eggs
2 tbsp honey or maple syrup (optional, for extra sweetness)
1 tsp ground cinnamon
½ tsp baking powder
¼ tsp nutmeg (optional)
Instructions:
Preheat (5 minutes): Preheat oven to 350°F (≈ 175°C). Line a muffin tin with liners or grease it lightly.
Whisk wet ingredients (3 minutes): In a bowl, whisk the eggs until slightly frothy. Add applesauce and honey (or maple syrup), stirring until smooth.
Mix dry ingredients (2 minutes): In another bowl, combine almond (or oat) flour, cinnamon, baking powder, and nutmeg (if using).
Fold together (2 minutes): Add the dry mixture to the wet mixture and gently fold until just combined. Be careful not to overmix.
Fill muffin cups (2 minutes): Portion batter into muffin cups, filling them about ¾ full. Optionally, sprinkle a little extra cinnamon on top.
Bake (18–22 minutes): Bake until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Cool (5 minutes): Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: ~150–180 kcal per muffin | Servings: 6 muffins
Tips:
Use room-temperature eggs for better mixing.
For extra texture, stir in chopped nuts, raisins, or diced apples.
To warm up leftovers, microwave for 15–20 seconds or heat lightly in an oven.
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Step-by-Step Guide
Follow this detailed guide for perfect muffins every time. Start by preheating your oven to 350°F (175°C) and preparing your muffin tin. In a medium bowl, whisk the two large eggs vigorously for about 60 seconds until they are light and slightly frothy; this incorporates air for lift. Stream in the applesauce and your chosen liquid sweetener, whisking until the mixture is completely homogenous. In a separate bowl, combine your almond flour, cinnamon, baking powder, and nutmeg, using a fork to break up any lumps in the flour. Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold the batter together until no dry streaks remain, being careful to stop as soon as it’s combined. Divide the batter evenly among six muffin cups. Bake on the center rack for 18-22 minutes, rotating the tin halfway through for even browning.
Serving Suggestions
These versatile muffins are delightful on their own but can be elevated for any occasion. For a decadent breakfast, slice them warm and spread with a dollop of almond or cashew butter. They pair beautifully with a cup of chai tea or hot coffee. For a simple dessert, top with a scoop of vanilla bean coconut milk ice cream or a drizzle of salted caramel sauce. Pack them in lunchboxes with a side of Greek yogurt for a balanced snack.
How-to Summary
To summarize: Whisk wet ingredients (eggs, applesauce, sweetener). Mix dry ingredients (almond flour, cinnamon, baking powder, nutmeg). Fold wet and dry together gently. Portion into a prepared muffin tin. Bake at 350°F for 18-22 minutes until set. Cool and enjoy.
Frequently Asked Questions
Can I make these muffins vegan? You can try a “flax egg” substitute, but the structure may be denser. For one egg, mix 1 tbsp ground flaxseed with 2.5 tbsp water and let it gel for 5 minutes.
My batter seems very wet. Is that normal? Yes, this is a moist, dense batter due to the applesauce and lack of traditional flour. Avoid the temptation to add more almond flour, as it will make the muffins dry.
Can I use a different flour? Oat flour is the best 1:1 substitute mentioned. Coconut flour will not work as a direct substitute as it absorbs far more liquid.
How should I store these muffins? Store in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
Why did my muffins sink in the middle? This is often caused by overmixing the batter, which deflates the air incorporated into the eggs. It can also happen if the muffins are underbaked.
Common Mistakes to Avoid
Avoid overmixing the batter once the dry and wet ingredients are combined, as this leads to dense, tough muffins. Do not skip the step of lining or greasing the tin, as these muffins lack the gluten and oil that typically prevent sticking. Ensure your baking powder is fresh for proper rise. Finally, resist eating them straight from the oven; allowing them to cool completely lets their structure set and flavors develop.
Conclusion
These Flourless Apple Cinnamon Muffins prove that gluten-free baking can be incredibly simple, moist, and flavorful. With their wholesome ingredients and cozy spice, they are a reliable recipe to have on hand for a quick, satisfying treat any day of the week. We hope this enhanced guide helps you bake them perfectly and enjoy every last crumb.