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These easy healthy paleo apple cinnamon muffins are gluten free, dairy free, refined sugar free, low sugar, paleo. On a large white plate are seven muffins in a circle with one in the middle. Each sits in a light brown muffin liner with the tops fluffy and round above topped with thick crumble topping like streusel. The inside texture is pillowy soft, light, sweet, and shows diced apple chunks for added texture.
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Paleo Apple Cinnamon Muffins (Gluten Free, Refined Sugar Free)

Course: Breakfast, Dessert, Snack
Keyword: almond flour, apple, apple cinnamon, autumn, breakfast, dairy free, dessert, easy, fall, gluten free, grain free, healthy, low sugar, muffin, muffins, paleo, snack, treat
Servings: 12 muffins

Ingredients

  • 2 medium sized apples (about 2 cups diced)
  • 2.5 cups almond flour
  • 2 eggs
  • 1/2 cup coconut sugar
  • 2 tbsp coconut oil (melted + cooled)
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar (or lemon juice)
  • 1 dash sea salt

Crumble Topping

  • 1/4 cup gluten free flour
  • 1/4 cup coconut sugar
  • 1 dash cinnamon
  • 1 tbsp coconut oil (cooled)

Icing

  • 2 tbsp powdered sugar
  • 1 splash milk of choice

Instructions

  • Preheat oven to 350F and line 12 muffins tins.
  • Dice one apple at a time into small chunks. Once you dice the first apple, set it aside. Each apple is used for different steps!
  • Add all ingredients, including one diced apple, to a high speed blender or food processor. Blend until fully combined (you may have to scrape the sides a couple of times).
  • Stir in the diced chunks of the second apple.
  • Spoon batter into each lined muffin tin. Smooth out the top of each muffin with a spoon or small spatula.
  • If you're making the crumble topping - add ingredients in a small bowl and mix with hands until you reach a sand-like consistency. Place on top of each muffin.
  • If you're not making the crumble topping - sprinkle extra cinnamon and sugar on top of each muffin.
  • Bake 28-35 minutes, checking for doneness at 30 minutes.
  • Once out of the oven, immediately take out of the pan and place on a cooling rack.
  • Once cooled, if you're making the icing - mix powdered sugar and milk until you reach desired consistency. Top each muffin.
  • Serve with dairy free ice cream and enjoy!