Gluten Free Cinnamon Apple Muffins Recipe

by Carol Kicinski on November 18, 2012

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It may seem like it is all about the big Turkey Day here in America – Thanksgiving. But if we have guests over the long holiday weekend, we need to feed them more just the one meal. Sure we can fashion the leftovers into respectable lunches and dinners but what about breakfast?

These simple gluten, grain, and dairy muffins are a healthy and delightful way to start the day and, fortunately for the cook, are a snap to make. They are also refined sugar free thanks to the use of agave. I usually use raw blue agave in these muffins but for a change of pace the maple or cinnamon flavored agave from Wholesome Sweeteners makes for a lovely variation.

Surprising buttery in flavor considering the total absence of any dairy, these grain-free muffins not only taste great but also make your house smell amazing while baking.

What a way for your guests to wake up!

Gluten Free Grain Free Apple Cinnamon Muffins

Gluten Free Cinnamon Apple Muffins Recipe

Ingredients

3 cups blanched almond flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon kosher or sea salt
2 large eggs
½ cup agave nectar (raw, cinnamon or maple flavored)
2 teaspoons pure vanilla extract
1 heaping cup unsweetened applesauce

Directions

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

In the bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon and salt.

In a medium mixing bowl, whisk together the eggs, agave, vanilla extract and apple sauce. Stir the applesauce mixture into the almond flour mixture and blend well. Divide batter evenly among the prepared muffin cups.

Bake for 25 – 35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 15 minutes.

Servings:

A gluten free recipe that makes 12 muffins

Ready for dessert?

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Categories:    Breakfast & Brunch
  • http://www.TheHealthyApple.com The Healthy Apple

    Beautiful recipe, Carol! These look great. Going to try them for Thanksgiving morning. Have a great holiday week! xox

    • Carol Kicinski

      Thnak you Amie – Happy Thanksgiving!

  • Samantha

    Holy cow are these GREAT!! I subbed honey for the agave- other than that I followed the recipe- were done in 27 minutes! FABULOUS!!

    • Carol Kicinski

      So happy you liked the Samantha!

  • rebecca

    Hi! Can you substitute the almond flour with another kind of flour? Perhaps, brown rice flour or oat flour?

    • Carol Kicinski

      Hi Rebecca – this recipe is specially formulated for almond flour. I am not sure how it would turn out with substitutes. SOrry, wish I had an answer for you.

  • http://Simplygluten-free Marybeth

    Hello Carol! I tried the cinn apple muffin recipe love the flavor & slight crunch from the almond flour! However , mine were a bit crumbly, couldn’t pick up . Only thing diff I did was use 6 cup muffin tin. What do you think ? Thanks MaryBeth

    • Carol Kicinski

      What size were the cups? Larger? That could be it. The other thing is your oven temp may be off. They shouldn’t be crumbly unless they were over cooked I am thinking.

  • natlee

    I just made these. They are outstanding. SOOOO GOOOD!!!! Will make then again for sure! I subbed honey for agave as well…..

    • Carol Kicinski

      Thanks Natalee, so happy you liked them!

  • http://Simplygluten-free.com Marybeth

    Good Morning Carol. I tried the muffins, very moist & flavorful! also liked the little bit of crunch that the almond flour gives the muffin. They were somewhat crumbly. wondering if my using a 6 cup tin would make this happen? Thank you for your time, Marybeth

  • Nicole

    Absolutely delicious!! I used maple syrup rather than agave but might try with honey…lovely moistness to them that I have a hard time finding with gluten free muffins!

    • Carol Kicinski

      Thanks Nicole, glad you enjoyed them!

  • Suzanne

    Hello! I’ve made these muffins several times now because they are so DELISH and healthier than most other muffins. My picky 9 yr old gobbles them up and it’s one of the few snacks that fills her up. I’m making them for Easter and making a cream cheese frosting sweetened with orange juice/zest and vanilla and calling them CUPCAKES. I’ll let ya know how they turn out!
    Also wanted to share that I’ve battled a horrible sugar addiction for many years and found this site after being told by 2 doctors 3 mos ago that I have to quit sugar. Thanks to your recipes my sugar craving subsided after just one week! I’ve also cut out most gluten per my dr. recommendation for weight loss. I can’t believe how easy it’s been. I’ve gone down two pant’s sizes just from cutting out sugar and gluten!! Never thought it would be this easy AND tasty! Thank you SO much!!

    • Carol Kicinski

      Wow Suzanne! You are doing so well. You are an inspiration! Thanks for your lovely words and I love your idea of making the muffins into cupcakes. I will have to remeber that for my littlest granddaughter, she is 1 and a half and so far sugar free. This is a great idea!

      Keep up the good work!

  • Lena Shifrina

    Hi Carol,

    I would like to make these with regular apples, would they be too dry if I just used chopped or grated apples? Thank you!

  • CarolKicinski

    Hi Lena,
    If I were going to use fresh apples I would choose juicy ones and grate them. I think it will be just fine. I have made this before with fresh apples that I cut up and cooked in the microwave for 5 or 6 minutes then smashed and they were great! Enjoy and let me know.

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