Gluten Free Cinnamon Apple Muffins

by Carol Kicinski on November 18, 2012

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Gluten Free Cinnamon Apple Muffins

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 free 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.

Surprisingly buttery in flavor considering the total absence of any dairy, these grain-free, gluten free cinnamon apple 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


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


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.


Makes 12 Gluten Free Cinnamon Apple Muffins

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

{ 36 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


Carol Kicinski November 20, 2012 at 5:37 pm

Thnak you Amie – Happy Thanksgiving!


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!!


Carol Kicinski November 22, 2012 at 10:36 am

So happy you liked the Samantha!


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?


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.


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


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.


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…..


Carol Kicinski February 26, 2013 at 1:04 pm

Thanks Natalee, so happy you liked them!


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


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!


Carol Kicinski April 3, 2013 at 7:39 pm

Thanks Nicole, glad you enjoyed them!


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!!


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!


Cadence July 1, 2013 at 12:11 pm

Hi, do you have nutrition facts per muffin? Thanks.


Carol Kicinski September 3, 2014 at 2:16 pm

Hi Cadence,
I do not put the nutrition facts up because I usually give substitute options which would alter the facts I provided. It is easy to find what you’re looking for just by searching the internet a bit. :)


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!


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.


Danielle September 10, 2014 at 3:04 pm

Where can I find the Agave Raw cinnamon? I can’t find it anywhere. And I would like to make this soon.


Carol Kicinski September 18, 2014 at 8:45 am

I find it in my grocery store but if you cant, just add some cinnamon to your agave it will be the same. :)


Teddy Wilson November 13, 2014 at 8:48 pm

The recipe for Gluten Free Cinnamon Apple Muffins looks good. Can I replace eggs with something else, non-dairy.


Carol Kicinski November 14, 2014 at 11:43 am

Yes you can definitely replace the eggs, here are a few simple substitutes,
3 tablespoons unsweetened applesauce + 1 teaspoon baking powder for each egg
3 tablespoons mashed bananas
1 teaspoon baking powder + 1 1/2 tablespoons water + 1 1/2 tablespoons oil (coconut, vegetable, etc)
Hope this helps!!



Loretta L February 7, 2015 at 4:39 am

What would happen if I left out the agave for this recipe? Is there something I could substitute, or could I just use more apple sauce? I am trying to avoid sugar and substitutes
These sound delicious! Can’t wait to make them
Thank you


Carol Kicinski April 7, 2015 at 9:09 am

I think if you just add another 1/2 cup of applesauce you will be ok. They won’t be as sweet but I am sure they will still be delish. Let me know!


Jenny March 18, 2015 at 2:07 pm

I look forward to trying your recipe. Is there a way to substitute the agave nectar for something else (besides honey)? Thanks for your response in advance. :)


Carol Kicinski April 6, 2015 at 4:14 pm

Hi Jenny,

Can you do Maple syrup? I would try that as a sub.


Patti March 24, 2015 at 6:05 pm

What is agave nectar? Where do you find it in a store?


Carol Kicinski March 25, 2015 at 3:02 pm

Hi Patti,

This link will give you a good idea of what agave is.
You can purchase agave in most regular grocery stores such as walmart, target, publix, wholefoods, etc.



Carol Kicinski April 6, 2015 at 3:58 pm

It is a sweetener and yes, in any grocery store you can find it these days.


cathy September 16, 2015 at 10:07 am

Looks like a GREAT recipe but my granddaughter has a nut allergy so cannot use almond flour. Any suggestions?


Carol Kicinski November 24, 2015 at 12:25 pm

Cathy, Unfortunately that recipe is formulated specifically for almond flour, you could use the basis of my Banana Walnut Muffin recipe and flavor with apples and cinnamon leaving out the banana.
Enjoy! xo, Carol


Dara April 22, 2017 at 1:58 pm

I came across your site while searching for gluten free dessert recipes. This one really caught my eye. I decided to make a substitution to your recipe. I had some really ripe bananas left over and decide to use those in place of the applesauce. The result was some very moist and flavorful banana muffins. My family loves him! Thank you so much for this very easy recipe.


Carol Kicinski April 24, 2017 at 9:26 am

You’re welcome Dara! I’m pleased you and your family enjoyed them and with your clever substitution!


Vicki March 2, 2018 at 4:31 pm

I learned a valuable lesson….Almond flour and gluten free flour are not a good substitute for each other. I did not know this. Muffins didnt turn out real tasty. :(


Carol Kicinski March 5, 2018 at 9:30 am

Oh no! Well, trial and error is often the best way to learn. I’ve experienced many flops and fails along the way. Another word of advice – coconut flour is also not a cup-for-cup replacement for any flour (almond, GF flour, etc.) – it absorbs a lot more liquid! (I’ve heard of people learning that the hard way too, so figured I’d save you some trouble.) Hope it comes out better next time!


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