Description
These Cinnamon Apple Walnut Muffins are a deliciously moist and flavorful treat made with almond and coconut flours for a gluten-free twist. The combination of warming spices like cinnamon and nutmeg, fresh diced apple, and crunchy walnuts makes these muffins perfect for breakfast or a wholesome snack. Naturally sweetened with honey and enriched with coconut oil, they offer a balanced and comforting bite that’s both nutritious and satisfying.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 medium apple, peeled and diced
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt until well combined to ensure even distribution of the leavening agents and spices.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs, honey, melted coconut oil, and vanilla extract until the mixture becomes smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined, avoiding overmixing to maintain a tender crumb in the muffins.
- Add Apples and Walnuts: Carefully fold in the diced apple and chopped walnuts, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, which helps to set their texture and prevents sogginess.
Notes
- For a nuttier flavor, toast the walnuts lightly before adding them to the batter.
- You can substitute honey with maple syrup for a vegan-friendly option, but this will slightly alter the texture.
- Ensure apples are well drained if washed to avoid excess moisture in batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To freeze, wrap each muffin individually and store for up to 3 months; thaw at room temperature before serving.
