Description
These Cinnamon Apple Walnut Muffins are a deliciously moist and flavorful treat, perfect for breakfast or an afternoon snack. Made with almond and coconut flour, they offer a gluten-free option packed with warm spices, fresh apple chunks, and crunchy walnuts, creating a perfect balance of sweet and nutty flavors.
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 and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, honey, melted coconut oil, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients and stir gently to create a smooth batter without overmixing.
- Fold in Apples and Walnuts: Carefully fold the diced apple and chopped walnuts into the batter to ensure even distribution without breaking apart the pieces.
- Fill Muffin Cups: Scoop the batter into the prepared muffin tin, filling each muffin 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 comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and preventing sogginess.
Notes
- For a vegan version, substitute eggs with flax eggs and replace honey with maple syrup.
- Ensure the apple is peeled and diced to avoid excess moisture that can affect muffin texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for about a week.
- Walnuts can be toasted beforehand to enhance their flavor.
- Make sure to not overmix the batter to keep the muffins tender and fluffy.
