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

{ 17 comments… read them below or add one }

The Healthy Apple November 19, 2012 at 10:38 pm

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

Reply

Carol Kicinski November 20, 2012 at 5:37 pm

Thnak you Amie – Happy Thanksgiving!

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Samantha November 22, 2012 at 12:00 am

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

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Carol Kicinski November 22, 2012 at 10:36 am

So happy you liked the Samantha!

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rebecca January 17, 2013 at 9:13 pm

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

Reply

Carol Kicinski January 18, 2013 at 9:40 pm

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.

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Marybeth February 24, 2013 at 1:54 pm

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

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Carol Kicinski February 26, 2013 at 1:26 pm

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.

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natlee February 24, 2013 at 4:31 pm

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

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Carol Kicinski February 26, 2013 at 1:04 pm

Thanks Natalee, so happy you liked them!

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Marybeth February 25, 2013 at 9:32 am

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

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Nicole March 29, 2013 at 10:46 pm

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!

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Carol Kicinski April 3, 2013 at 7:39 pm

Thanks Nicole, glad you enjoyed them!

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Suzanne March 30, 2013 at 5:38 pm

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!!

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Carol Kicinski April 3, 2013 at 7:58 pm

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!

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Lena Shifrina November 4, 2013 at 10:21 pm

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!

Reply

CarolKicinski November 16, 2013 at 1:29 pm

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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