*This post may contain affiliate links
I was in the mood for a simple cinnamon-apple muffin and these delivered. These muffins aren’t anything fancy, but they’ll satisfy your cravings for all the fall flavors. If you’re not usually a fan of apple muffins or bread because of the chunks of apple, these muffins are your new best friend because we’re using shredded apple to disperse that apple flavor and moisture throughout the muffin.
These gluten-free and dairy-free muffins are also filled with delicious cinnamon, making them perfect alongside your cup of coffee or tea. If you are a huge cinnamon fan, you can amp up the cinnamon flavor by using cinnamon applesauce or even a cinnamon infused maple syrup if you want to get really fancy.
The hardest part of this recipe is chopping and shredding the apples. I suggest using a food processor to make it easy, but you can always do it by hand if you desire. Once the apples are shredded, the recipe comes together quickly. You’ll just beat together your wet ingredients, add the dry, then fold in the apples and bake!
Cinnamon Apple Muffins
Ingredients
- 2 cups grated apple *about 2-3 apples
- 1 1/2 cups 1:1 gluten free flour
- 1/2 cup tigernut flour *or almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 eggs
- 1/4 cup olive oil *melted coconut oil also works
- 1/2 cup applesauce *if you are a huge cinnamon fan, you can use cinnamon applesauce
- 1/3 cup maple syrup
Instructions
- Preheat oven to 350F
- Chop and grate your apple. Place shredded apple in a paper towel or cheesecloth and gently squeeze once to remove just a little bit of the moisture. Don’t overdo it and don’t squeeze all the liquid out. Set aside.
- Sift all dry ingredients together in a bowl (flours, baking soda, salt, cinnamon).
- Combine all wet ingredients together in a separate bowl (eggs, oil, applesauce, maple syrup) and beat until smooth.
- Add dry ingredients to the wet ingredients and combine on low (with paddle attachment if available).
- Fold in the shredded apple.
- Divide batter evenly among a lined muffin tin. you should get 12 muffins.
- Bake for 23-27 minutes, until a toothpick just comes out clean. Start checking at 23 minutes and don’t over bake!
- Let cool for 10 minutes in the pan then remove muffins to a wire rack to finish cooling.
Made these for my boyfriend, and he loved them! He’s mentioned them multiple times. So healthy and good! Also quite easy to make. I had to freeze them originally, and they defrosted well! Victoria makes such great recipes!!! (I also love her pot pie. So much!!!)
Thank you, Aviva! I’m so glad he loved them!!