Apple Cinnamon Muffins | Paleo

There's something so comforting about warm baked goods first thing in the morning with a cup of coffee, especially on a chilly weekend.  Muffins remind me of home and my mom and a cozy, yummy-smelling house.

Unfortunately, muffins are typically not your friend - especially the ones that taste REAL good (I'm looking at you Starbucks pumpkin cream cheese muffin...)  

These, however, are muffins you can feel good about serving to others and yourself... they will actually love you back.  AND they taste good.  Honestly, they taste like you're cheating.  The fact that they actually have good-for-you ingredients is just a bonus!

I've spotted several Paleo-friendly muffin recipes around various recipe books and websites, but I wanted one with a list of ingredients I regularly have on hand. So, I decided to create my very own using just that~ basic ingredients that aren't difficult to find & that I know I'll use up.

These muffins also happen to be perfect for the fall season (or any season if you ask me) with their perfectly-sweet cinnamon flavor and chunks of fresh apple. You can dice the apples up real small if you want them speckled throughout, or leave them chunky like I did if you want to really bite into them. I created this recipe to mimic an boxed "Apple Cake" mix we used to prepare (that was definitely not Paleo), & I think I nailed it if I say so myself! 

They're perfectly moist & cake-like with just the right amount of cinnamon spice. Make them for breakfast, snacks, or even dessert... I think the whole family will love them!  Enjoy!

  • 2 1/4 cups almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 medium apple, diced (I use Pink Lady)
  • 2 eggs
  • 1/3 cup ghee or coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 Tbsp vanilla
  • additional fat or cooking spray, for greasing

  1. Preheat the oven to 350ºF.
  2. In a large bowl, mix the dry ingredients with the diced apple.
  3. In a small bowl, melt the ghee or coconut oil, then stir in the honey or maple syrup, vanilla, and eggs.  
  4. Add the wet ingredients to the dry ingredients & stir until just combined.
  5. Grease a 12-cup muffin tin with cooking fat or spray, and scoop the mixture in.
  6. Bake at 350ºF for about 15 to 18 minutes, or until the tops begin to turn golden brown and feel slightly firm/springy to the touch.
  7. Allow the muffins to cool & enjoy!  They are extra delicious sliced in half and slathered with almond butter or ghee.

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Anonymous said...

I made these this weekend and LOVED them. Any idea how many calories are in each?

Thanks again!

Jessie B said...

So happy that you liked the muffins! Thanks for coming back to tell me :)

I did a quick calculation~ they're about 230 calories each. Good calories though! ;)

Casey said...

Hey Jessie haven't made these in awhile but wanted to and can't find the calculation for sibling coconut flour for the almond flour. Can u send to me again? Thanks!

Erin said...

Did you find the substitution? I would love to have this too! Thanks!

Erin said...

Did you find the substitution? I would love to have this too! Thanks!

Jessie B said...

Hi Casey & Erin! Sorry for not getting back to you sooner! I haven't tried coconut flour in this recipe, but typically for every 1 cup of coconut flour, you would use 6 eggs. :)

Camille said...

I made these and they are yummy! They don't fall apart either! I will definitely mention these on my blog (!

Jessie B said...

Hi Camille! So glad you liked them. You should try my cranberry almond muffins too! Or my new strawberry shortcake ones :) I went over & followed your blog :)

Casey westguard said...

Hi I'm pretty sure last time I did 1/2 c of coconut flour to 3 eggs. You sent it to me on Instagram so I'll search there to see if I can find it. The coconut flour is so dense that you wouldn't need a whole c. Did the same thing with the zucchini muffins tonight and made it 1/3 or 1/2 c of coconut flour and added one more egg. Worked great!

Jcarter said...

Hi Jessie, I made this tonight but they didn't really rise and were still moist after over 20 minutes. I am new to Paleo and baking. Should I have left them in longer. They still tasted great with a spoon!

S Baker said...

Do you have nutritional information for this recipe? Thanks.

Anonymous said...

I subbed the coconut oil w/unsweetened applesauce & got this: Servings 12.0
Amount Per Serving
calories 197
Total Fat 13 g 21 %
Saturated Fat 2 g 11 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 35 mg 12 %
Sodium 160 mg 7 %
Potassium 53 mg 2 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 4 g 15 %
Sugars 9 g
Protein 6 g 12 %

Agnes said...

What kind of coconut oil spray do you use? Thanks in advance!

Unknown said...

Hi Jessie

can you tell me what I can substitute instead of honey as I don't eat any type of sugar as of yet not even raw honey

thanks :)

Anonymous said...

Hey, I am new to the paleo life style and I have been dying for a good sweet tooth recipe. I made these last night and they were just what I needed. They turned out amazing.

Anonymous said...

I made these twice, substituted coconut oil with grass fed butter and added walnuts and blueberries or raspberry on top. Loved them!

Candice said...

I just made these and they are absolutely amazing! I don't have a lot of luck with paleo "sweet treats" but these were seriously so delicious! I made them as mini-muffins (24) and they were perfect. Making more for my daughter & her friends to take on vacation!

Jessie B said...

So happy you enjoyed them, Candice! Thanks so much for your feedback!

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Ruth said...

Just found this recipe, and am excited to use up some apples! Do the muffins freeze well?

dancingmama said...

I added a bit extra coconut oil and the last of the fresh Colorado cherries and OMG they are delicious!!!

Thank you for the great recipe!

jmckee said...

Has anyone tried these with an egg substitute? Flax or one of the packaged ones like Bob's or Ener-G? My kiddos are sensitive and I'm really struggling to find a paleo/GF muffin recipe that doesn't turn out gummy without the eggs!

Unknown said...

These are amazing!! Smell so good on this fall day! Very easy to make! I baked them 15 then checked them. Baked an additional 3 minutes more. I think they are perfect!