These paleo apple muffins are fuss-free and completely maple sweetened. They get extra apple flavor from grated and diced apples. Thanks to Pure Canada Maple for making today’s post possible! Pictures updated on 10/1/18.
I’ve been wanting to post a paleo apple muffins recipe for a long time. At first I tried adapting the paleo blueberry muffins I posted recently. They’re my favorite muffin recipe, by far, but that didn’t work out. The cinnamon and spices just made them weird.
So then I tried adapting my paleo apple butter cake but I wasn’t in love with those muffins, either. I tried some other apple muffins with almond flour and then figured that it’d be easy enough to adapt my grain-free carrot cake cupcakes, which is one of my most popular recipes. People seem to love them and I hope you all will enjoy these just as much. :)
The carrot cake recipe uses 1/2 cup of grated carrots and I subbed that with 1/2 cup of coarsely grated apples. I’ve only made these muffins using this extra coarse grater to grate the apples so if you want to use a fine grater, I have no idea how that’d work out.
I’d be afraid that the muffins would come out too wet. These muffins are already super moist so I don’t know if they could handle even more moisture!
Another change was the sweetener. I use a lot of lighter colored maple syrup throughout the year as a sweetener in all kinds of different flavored goodies, like these paleo key lime pies or these paleo lemon cookies.
And now that I’m baking with cinnamon, apples and in a few weeks – pumpkin – I go through about 1 1/2 liters a month! I’m in the mood for maple everything. :)
The carrot cake recipe uses honey but 100% pure maple syrup seemed like a much better choice for these autumnal muffins. I used the exact same amount! It’s an easy sub and I think it blends better with the apple + cinnamon + nutmeg combination than honey does.
You can use any grade of all-natural maple syrup in these. You can’t really taste it through all the cinnamon flavor so I went with the standard Grade A Medium Amber kind that’s usually sold in grocery stores around here. I save the darker, stronger tasting and slightly more expensive Grade A Dark Amber kind for dishes where I want the maple taste to shine.
One tablespoon of cinnamon may seem like a lot for 8 muffins (it’s 3/8 teaspoon per muffin) but I’ve tried these with less cinnamon and they just weren’t very exciting. You need the cinnamon!
I’ve also tried these with a bunch of different apple types and we could hardly detect there were apples in the muffins – until I made them with Granny Smith. Their tartness helps them stand out more and together with the cinnamon and maple syrup, creates a truly awesome apple muffin.
Thanks again to Pure Canada Maple for sponsoring today’s post! As always, all opinions expressed are my own.
One of the old pictures for reference for those of you who have made these paleo apple muffins before!
Paleo Apple Muffins (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 muffins
Ingredients
- 1 1/4 cups (125 grams) blanched almond flour
- 2 1/2 tablespoons (20 grams) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs (50 grams each, out of shell), room temperature (2 eggs is correct!)
- 5 tablespoons (70 grams) refined coconut oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins)
- 1/3 cup (106 grams) pure Canadian maple syrup
- 2-3 tablespoons coconut sugar, optional (see note)1
- 2 teaspoons vanilla extract
- 1/2 cup (90 grams) coarsely grated Granny Smith apples
- 1 1/4 cups (155 grams) Granny Smith apple chunks (about 1/4")
Directions
- Preheat the oven to 350°F (175°C). Line a muffin pan with 8 muffin liners.
- In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
- In a large bowl, mix together the eggs, oil, pure Canadian maple syrup, and vanilla.
- Add the dry mix to the wet and mix just until combined.
- Gently fold in the grated apples and then the chopped apples.
- Divide the batter evenly among the liners, filling them almost full, and bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
- Store in an air-tight container at room temperature for 1 day or refrigerate for up to 4.
Notes
- I added the coconut sugar to the recipe in October 2018. Before that, no coconut sugar was listed and the reviewers loved them that way! Only add the coconut sugar if you like things to be on the sweeter side.
- The video shows 3 eggs because the beginning part of the video that shows mixing together the ingredients is taken from the video I did for my paleo apple cake (which uses this same apple muffin recipe, but 1.5x all the ingredients - which is why it shows 3 eggs instead of 2). Sorry for the confusion! I didn't realize it until it was too late.
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243 comments on “Paleo Apple Muffins (grain-free, gluten-free, dairy-free)” — Add one!
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How many calories per muffin?
Just made these yesterday and my family and I were very pleased with the results! I only used maple syrup but I think I’ll add the coconut sugar next time! I think granulated sugar adds a little more texture in baking. Very good!
I’m sorry for just now seeing your comment! It was in spam for some reason and with my son home the last few months, I haven’t been diligent in checking it. :( I’m so glad that you enjoyed the muffins! I prefer them with coconut sugar, too, and am surprised that you and I seem to be the only ones. ;) Thanks a bunch for your comment and sorry for my slow reply!
This is my absolutely favourite muffin recipe. So deliciously tasty, light and fluffy, and the perfect texture and moisture. Made it today, exactly to the gram, except the coconut sugar. Making double the recipe tomorrow. Seriously good … first time ever to post to say so. Delicious. Thank you for sharing, you are awesome
I’m glad that you liked the muffins so much! Thanks for taking the time to comment. :) You’re welcome for the recipe and thank you for the nice words. :D (and sorry for my slow reply – things have been slow around here the last few months).
I used flax egg to make them vegan then sprinkled pure granulated maple sugar over them before baking. Besides tasting great, my kitchen smells amazing!
Yum! I’m so glad you liked them. How was the texture? I’ve made these with chia eggs and the results were not good. Thanks for your feedback!
Your video you did 3 eggs but only said 2 in recipe.
Thanks for pointing this out! The recipe is correct and I just made a note to say so. I explain why the video shows 3 eggs at the bottom of the recipe. :)
I added baking powder then realized it called for baking soda. What is the difference and which is it suppose to be. Ty these muffins were so so good I double batched them and will have them on a weekly cycle until apples are out of season! Ty 💕
Baking soda is correct. What makes you think it may be incorrect? Just wondering. :) I’m so glad that you enjoyed them! Here’s an article about the differences between baking powder and baking soda. I hope that helps!
Here is what I got for nutrition facts
Nutrition Facts
Servings: 8
Amount per serving
Calories 297
% Daily Value*
Total Fat 19.9g 25%
Saturated Fat 9g 45%
Cholesterol 47mg 16%
Sodium 29mg 1%
Total Carbohydrate 25.2g 9%
Dietary Fiber 4.8g 17%
Total Sugars 17.6g
Protein 2.4g
Thanks for sharing!
Best muffins I’ve had in a long time. Thank you for this delicious recipe!!
Yay! So happy to hear that. :) You’re welcome for the recipe and thanks for your comment and sorry for my slow reply (I just got back from vacation!).
I’m kind of a muffin addict! And these look great – can’t get enough apple in my life!
Neither can I!
Wow! These are absolutely amazing! I didnt have a coarse grater so I used my spiralizer. I also subbed honey for the syrup and omitted the coconut sugar. They are plenty sweet and delicious without the extra sugar! This is one of those recipes that makes me wonder why anyone would ever need to have white flour or sugar!
I’m really glad that you liked them so much! And what a great idea with the spiralizer. Thanks for the tip and for your comment! :)
Hello! Any idea on how many calories per muffin?
Hi! I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
As usual, I love this recipe. I made them this morning–so easy and delicious! I really like using almond flour over regular flour because it is more filling (other than the obvious benefit of less carbs). My daughter loves these as well–she said they should be called apple pie muffins! Thanks again!!
That would have definitely been a more exciting name. ;) I’m so glad that you and your daughter enjoy them! Thanks for your comment.
What can I use instead of almond flour? I’m allergic to nuts!
Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that!
Love your recipes Erin! Could I use coconut sugar instead of the maple syrup?
I am so sorry for just now seeing your comment! We just got back from a vacation where I had internet reception very infrequently. I haven’t tried these with coconut sugar but I think it’d work. Someone else used it (and I believe they didn’t add any extra liquid, which you normally do when subbing a granulated sweetener for a liquid one).
Hi Erin, the video shows that coconut sugar is added to the wet ingredients, but I don’t see coconut sugar on the ingredient list or recipe. I made these with my girls last night and added 2 tbsps. of coconut sugar and they were amazing! Just wanted to know if we can omit the coconut sugar all together next time.
Thank you!
Oh goodness! Thanks for pointing that out. I added a note explaining. You can definitely omit it! That’s how all the other reviewers before you made them. I’m happy you enjoyed them! Thanks for your comment. :)
I made these as mini-muffins for my son’s 1st grade class, and they are sticking to the liners quite a lot. I have a second batch in the oven, and added a bit more coconut oil to see if that might help, but otherwise, do you have any idea why they might be sticking? They’re rather messy (but delicious!). I’d hate to make his teacher deal with the mess if I can prevent it. 🙂 The liners I’ll using, if it matters, are brand new & Wilton brand.
Hi there! Sorry for just now seeing your question. I’m pretty sure it’s the liners. I have the same issues with lots of muffin recipes. They stick badly to some liners and not at all to others. I live in Germany so what liners I use isn’t helpful to you but are the Wilton ones waxed? Because that kind seems to work most of the time for me!
Can I replace maple syrup with other sweetener, like erythritol or sukrin?
I’ve never tried it so I can’t really say. Sorry about that! If you try it out, I’d love to hear how it goes. :)
Any thoughts on how to make these pumpkin muffins as well? We love these and would like to make them pumpkin for fall!
So sorry for just now seeing this! There’s no way to just add pumpkin puree to the recipe without reworking it but I can recommend my paleo pumpkin muffins or paleo pumpkin cake. :) Hope you’ll like them!
How many carbs in each muffin?
Hi there! I don’t have that info but could use this recipe analyzer if you’d like for the nutritional profile. :)
Do you suggest peeling the apples before grating and chunking?
You can but it’s not needed. :)
Can the recipe be doubled (or really 1.5x) to get a full 12 muffins or do I need to do 2 separate batches? Thanks!
Hi! You can double it for 16 muffins. If you only have one muffin pan, you can put the remaining batter of the leftover 4 muffins in whatever small pan you have. :)
Thanks Erin! Made these and they are fantastic! They freeze well too for a quick breakfast on the go.
Awesome! Glad to hear that. Thanks a bunch for your comment. :)
Had some leftover Braeburn apples so I used those- and they were perfect! My kids loved them, and I’m pretty sure all 8 were gone in less than 2 hours.
Yay! I’m happy that your kids loved them and good to know that Braeburn work well. Thanks for your comment!
Do you think your recipe could be made in a loaf pan instead of muffin cups. I wanted to make a quick loaf or coffee cake for Mother’s Day brunch.
Thanka!
I haven’t had a good experience with converting grain-free muffin recipes to loaf pans so I wouldn’t recommend it. Sorry about that!
How about regular cake pans?
An 8″x8″ for 20-25 minutes works. :)
I made these for the first time last week, and my family and I loved them! I used pink lady apples instead of granny smith because that’s what I had. Otherwise, I made them exactly as the recipe stated. They were wonderful and will be added into our rotation. Thanks for a great recipe and I look forward to trying many more of your recipes.
You’re welcome! I’m happy that they worked out well and I hope that you’ll enjoy the other recipes just as much. :) And good to know that Pink Lady apples work well. Thanks for your comment!
Is the coconut oil melted and measured that way or is it put in solid
1 tablespoon of solid or melted coconut oil is 14 grams so either way works. :)
could you replace yogurt for the coconut oil? I only have unrefined coconut oil and worry ti will be too strong. could i sub., yogurt for the coconut oil to add moisture? or would you suggest something else?
I’ve never used that sub so I’m really not sure. Sorry about that! The muffins are already so moist so there’s no need to worry about adding moisture. I think there’s so much cinnamon in these that you wouldn’t taste too much coconut, if any.
Do you have the nutritional information for these apple muffins? They are delicious but I need info for a diabetic in the house.
I don’t but you could use this recipe analyzer if you’d like for that info. :) I’m happy you liked them!
What altitude did you make these at so I can adjust for high altitude (9,0000 feet)?
Sorry for just now seeing your comment! I just looked up my altitude. 556m or 1825ft. Hope you’ll enjoy the muffins!
I browsed the comments and didn’t see where anyone said they used all almond flour. Would this work? I am HIGHLY allergic to coconut.
With the coconut allergy- this means I would need a diff oil too- so would avocado oil work?
Olive oil would work but I think avocado oil would taste too strongly. Coconut flour’s not interchangeable with almond flour so you unfortunately can’t just use the same amount of almond flour. You could try adding a bit more almond flour, but I have no idea how much. I’m guessing at least 5 tablespoons but it’s just a guess. Sorry about that!
Can one substitute anything for the maple syrup in this recipe?
Honey works great. I’d love to hear how they come out. :)
Has anyone tried to sub flax egg for the eggs? I have an egg intolerance and am wondering how well it would work for this recipe. Thanks!
I unfortunately haven’t tried it. It’s always kind of risky in grain-free recipes like this. Sorry I don’t have a better answer for you!
I tried the flax egg! They don’t stay together as well, but are still SUPER tasty! I am thinking of it as an apple cinnamon crumble. :)
Haha. I like how positively you think. :) I’m happy they still came out tasty! Thanks for reporting back.
These were awesome. I was just wondering how many calories were in each one.
Thanks! I don’t but you could use this recipe analyzer if you’d like for that info. :)
can muffins and/or cookies be frozen?
Muffins and cookies in general? Or these muffins? I’ve never tried freezing these muffins but I think it’d be fine!
Delicious! I grated both apples (1 Granny Smith, 1 Gala) very moist:)
Awesome! I’m happy to hear that you liked it. :) Thanks for your comment!
Kinda disappointed with how mine turned out. I’m thinking I must’ve done something wrong. Before pouring into the pan they were very crumby, it wasn’t like a batter…which might be how it’s supposed to be I dont know. But when they finished they have an overpowering baking soda flavor. Not very sweeet😕kinda a cornbread texture.
I’m thinking you’re right and something must have gone wrong! Did you make any changes or subs at all to the recipe? None of the other commenters have had that issue (and I’ve made these tons of times) so either one of the ingredients or one of the measurements were off. Or perhaps you really, really packed the almond flour? But even then, I don’t think it’d come out crumbly and dry. There have been times when I follow one of my own recipes (which has nothing but great reviews) and they come out terribly. Then I realize I added too much or too little of something. It happens. :/ I’m sorry! I hope you’ll give them another try. :) Maybe you could use a scale next time, if you didn’t last time. They definitely should be nicely sweet and muffin / cake-like. Not like cornbread.
Can this be made without eggs?
You definitely just can’t omit them. You could try a flax egg but it’s always kind of risky in grain-free recipes like this.
I made them with a flax egg (1 Tbsp. flax to 3 Tbsp. water). Although the muffins were a little more crumbly, they were still delicious!
Great! Thanks for sharing how you made them. :)
After researching these are approximately 267 calories each.
Thanks for sharing!
These are everything my fall dreams are made of! I just got back from the Apple orchard and was dreaming of Apple Cider Donuts. Thank you!
I absolutely love the first sentence of your comment. :D Thanks so much! I’m so happy that you enjoyed the muffins. :)
Made these yesterday, add 1/2 cup chopped walnuts, weighed all ingredients and they were fabulous! Thank you!
Awesome! So happy that you enjoyed the muffins. Thanks for your comment. :)
These are delicious! I found this recipe because I had some left over chopped apple, so using only chopped and no grated was fine. Also did not add all of the syrup. Delish! Thank you!
That’s great that they worked out without the grated apples! Thanks for your comment. :) I’m happy to hear that you liked them!
I never post comments. I mean never. But these are hands down the best muffins I have ever tasted. Thank you so much!
Aww, thanks! I appreciate you taking the time to comment. :) I’m so happy you liked them!
Moist and delicious! Even my fiancé with a discerning palate loves these. Flavors are comforting and remind me of fall. So good! Thanks!
You’re welcome! I’m happy to hear that you both liked them. :) Thanks for your comment!
I just made these and tasted sooo good! However, mine did not rise. It looks the same. It doesn’t look like the picture. What do you think I did wrong? I made sure I followed directions and all the ingredients in.
Could your baking soda be expired or your oven temperature off? That’s all I can think of if you didn’t make any changes or sub at all to the recipe. I’m happy they still tasted good. :)
I just made these muffins–and they were very delicious! Thanks for the recipes :)
So happy you liked them! Thanks for your comment. :)
Just wondering if you have tried this recipe with a flour other than almond? I need to replace that due to a nut allergy. I have not had luck substituting flours in the past :). This looks like a good recipe, hopefully I can figure out how to make it work for us!
Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that!
I just made these for tomorrow’s breakfast. My picky toddler and I couldn’t wait to try them so we split one for dessert. I’m not sure I have had a muffin this delicious in awhile! They are really fantastic! I only had some Fuji apples so I used two small-ish ones and reduced the syrup to a “heaping” 1/4 cup. I shred all of the apples instead of chunks (picky toddler). I had 1/2 teaspoon of lemon juice in the fridge so at the last minute I threw that in (not sure if it did anything :-) ). Chopped walnuts would be a delicious add. Thank you for this recipe!
Haha. I love that you added a random 1/2 teaspoon of lemon juice. At least it didn’t mess anything up so that’s good. :D Thanks a bunch for your comment! I’m thrilled that your changes worked out well and that you and your kid enjoyed the muffins. :)
THese muffins are a favourite in our family! As well as the banana chvovolate muffins! Thanks for the great recipes!
You’re welcome! So happy you like them. :) Thanks for your feedback!
Thank you! I just put these in the oven. I made the chocolate banana muffins last week and my kids destroyed them. They are super excited about trying these. This is one of my new favorite sites!
Yay! I’m so very happy that you’re enjoying the recipes. :) I hope your kids liked these muffins just as much (though it’s hard to compete with gooey, melty chocolate, isn’t it? ;)) Thanks for your comment!
Are th apples peeled?
It’s up to you! I believe I peeled them but they don’t have to be.
Any idea on calorie count per muffin?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
I saw that coconut sugar was used in place of honey? Didn’t see honey in receipe. Did you mean in place of maple syrup?
I never mention coconut sugar in my post or recipe. Are you talking about one of the comments below? If so, I think they meant to say maple syrup!
I hope you’ll see my comment! The email address you left doesn’t seem to be a valid one.
Can these be made in a cake pan instead of muffin pan? I’d love to try for a potluck but thought be easier in a 9×13 pan. Course I probably have to double recipe.
I’ve been playing around with a spiced cake version of this recipe without the chopped apples and doubling the recipe should be enough for a 9×13 (but it won’t be a very thick cake). The problem is the baking time. It’s very easy to overbake this cake (at least it is without the chopped apples) and I have no idea of how long you’d need to bake it for! If you try it out, I’d love to hear how it goes. :)
I will be trying it next week.
Is 1 Tbsp right for the cinnamon? I just wonder if it would be strong since I’m going to triple the recipe so it would be 3 tbsp. I’m going to make in the cake pan this Friday! Hope it turns out yummy.
Sorry for my slow reply. I just got back from a vacation where I didn’t have any reception! But hopefully you found your answer in the post where I talk about the cinnamon amount. :) I’m not sure if I’d triple this recipe. I haven’t tried it myself and think it may be a little risky. And to be honest, I have no clue if you should triple the cinnamon, salt, etc. If you try it out anyway, I’d love to hear how it goes!
So I tripled the recipe. But only used 3 cups apples and 2 tbsp cinnamon. Bake in 9×13 pan for 40 minutes and it taste fine. I’m hoping it’s moist. I only tasted edge because it’s for a potluck. I did notice it was jiggly in center after 30 minutes even though toothpick came out clean.
Hmm. Jiggly doesn’t sound good. I really hope it came out well! :)
It came out good! Really moist everyone liked it. I baked it for the 40 minutes and jiggle was gone.
That’s great to know! I’m sure that’ll help out some other folks who want to convert this to a cake recipe. :) Thanks again!
Apple muffins sounds great but can I substitute the coconut flour with almond flour. Can’t wait to make them
Thanks! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!
Could I use a gluten free flour mix (from Costco)?
Sorry I just now saw your comment! Unfortunately that won’t work. GF flour mixes work in place of wheat flour but not nut and coconut flours. Sorry about that! It’d probably work in my cinnamon apple muffins, though. :)
Have you tried subbing the almond and coconut flours for a GF to know it just won’t work with this recipe? In a different recipe forum that called for those, someone replaced with GF cup4cup and said it turned out great. I was just curious.
I haven’t tried it in this exact recipe but I’ve tried it in many others and it’s never worked for me. If you try it out anyway, I’d love to hear how it goes. :)
So I wasn’t sure if it was something to do with the apples or what have you so I made the other recipe I mentioned yesterday and it turned out awesome. When this pumpkin coffee cake is gone I will try this recipe and give you a verdict on the GF.
Sounds great! I’d love to hear the results. Thanks! :)
This recipe is yummylicious!!! I substitute coconut sugar for honey and they come out perfect!! Thanks a ton for sharing
Did you use the same amount? Thanks for sharing your sub! I’m happy they came out well. :)
I used three tablespoons & mixed it in the dry ingredients. I’ve made them 5-6 times and they come out better each time :)
Good to know! Thanks a bunch for the answer. :)
Could I use regular flour in place of the almond and coconut flours? I’m not sure if sub out okay. I know, I know. Shouldn’t use reg flour. But still wondering!
Unfortunately they’re not at all interchangeable! But I have a whole wheat cinnamon apple muffin recipe in which you could use AP flour. :)
I substituted the 2 eggs for 2 flax eggs and used barely flour instead of coconut flour. I also used a loaf pan because I couldn’t find the muffin cups.
It was sooooo good!!!
Oh, wow. I’m really surprised that the barley flour sub came out well. That’s great! Thanks for sharing. :)
i made the muffins and loved them! i was wondering if you have the nutritional value so i can decide how many i can eat haha
Haha. :D I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. Be warned that almond flour isn’t low-calorie. ;)
I’m going to make these to take to camp for a week, but I’m going to use maple flavoring and stevia. I’m also adding a little ginger.
I’ll sub another liquid for the maple syrup. I’m trying to avoid sugar..so here’s to it! I’m really looking forward to these for breakfast or a snack.
I hope your maple sub will work out well and that they’ll be enjoyed at camp! I’d love to hear how they come out. :)
They came out great. Remind me of carrot cake. I ended up using a splash of seltzer water because that’s what I had in the fridge. I froze them over night, stuck them in the cooler for the trip up, and they are perfect this morning.
I’m happy to hear that! Hope you’re having a nice trip. :) Thanks for coming back to leave feedback!
Best paleo muffin I’ve had. Great consistency and flavor :) I followed the recipe as instructed but added a small handful of chopped walnuts. I’ll be using this recipe as my muffin base to try other flavor combinations in – Thank you!
I bet walnuts are a great addition! I’d love to hear how your other flavor combinations work out. :) Thanks for your comment and sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.
I made these with oat flour instead of almond flour which doesn’t make these grain free and I added a 1\2 tspof xantham gum. Not Paleo but they taste amazing! Can’t wait to try them with almond flour when I stock up.
That’s good to know that oat flour works well! Thanks for your feedback. Hope you’ll enjoy them just as much with almond flour!
These are AMAZING!
So happy you liked them! :) Thanks for your comment.
I am looking forward to trying this recipe, but I don’t do much sugar in my house due to family members with diabetes. Do you know if there a substitute for the maple syrup like the coconut sugar or something that could be used instead?
You’d need to use another liquid sweetener to make sure the proportions are correct. Are there any liquid sweeteners that you could use? I hope you’ll enjoy the muffins!
Try Truvia Nectar, which is a stevia/honey blend. It isn’t completely sugar free, but it greatly reduces the amount of sugar. Also, you only use 1/2 the amount that the recipe calls for, but I’ve used this in all of Erin’s recipes that call for honey or maple syrup, and they’ve all turned out great. The Truvia is a bit pricey, but I can usually find it on sale and coupons. Hope this helps!
That’s great advice! I might try it myself. Thanks a ton for the tip. :)
Just made these! They’re delicious!!
Yay! Thanks for the feedback. :)
I subbed the oil with 1 mashed banana and instead of that extra 1/4 of almond flour i added Cinnamon Roll whey protein. MMMMM! They came out a tiny bit dry, probably because of the lack of oil in my substitutions, but it was nevertheless DELICIOUS. even my hubs who eats mostly junk food loved them (with a little butter, of course) – thanks for the recipe
Yum! That sounds like a delicious sub. They definitely shouldn’t be at all dry so maybe only sub out half the oil next time? ;) Did they taste banana-y? I want to try! Thanks for your feedback. :)
Hello Erin, I just made these muffins this afternoon when my family stopped by. They were quick and easy to make, even if I had to try subs because I had run out of some of the ingredients (again! Remember “fearlessness”, haha…). Egg replacer, a mixture of almond flour and whole-grain rice flour (which makes it non-paleo, I guess?), honey instead of maple syrup and only apple chunks instead of grated AND chunks- but they were delicious! Thank you for this recipe- and good luck with the clock change. At least spring has come here! Yippieh! Greetings from Christine
Wow… a mix of rice flour and almond flour. You are indeed fearless (although I really do worry that one day you’ll end up with a disaster ;)) And oh well if they’re not paleo. I doubt your family minded. :D Good luck to you on your next baking adventure and the time change! Thank goodness we change the time on the weekends here and not from Sunday to Monday. Thanks for your feedback! I love hearing from you.
About how many calories per muffin? Look forward to trying these for breakfast this week!
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) I hope you’ll enjoy the muffins!
Made these for the hubby to have for breakfast. These are amazing! I have been making paleo muffins for him and most of them are just meh. I am so glad I found this recipe! Do you think you can use this recipe and switch out the apples for other things? Maybe carrots, coconut, zucchini, banana?
I’m happy you finally found a recipe that’s better than meh. ;) I totally agree with you. So many paleo muffins have such a funky texture! Here are my other two favorite paleo muffin recipes: paleo chocolate banana muffins and paleo carrot muffins. And the blueberry muffins I linked to at the beginning of the post! This apple muffin recipe is based off of the carrot muffin recipe so I know you can use carrots, but I haven’t had luck with any other subs I’ve tried. If you try something out, I’d love to hear how it goes! Thanks for your comment. :)
Usually baked goods that are grain, paleo,and dairy free = taste free, but soooo glad I decided to give these a try! They were moist and flavorful and best of all hubby and kids approved. They were gone in a day thanks so much for such a flavorful recipe 😀
I’m so sorry for just now seeing your comment, Melanie! I don’t know how I missed it. And haha. I agree with you on most paleo sweets recipes being taste-free. I try not to post paleo recipes unless they’re reaaally good. ;) Thanks a bunch for your nice comment and sorry again for my slowness!
I started a new program 6 weeks ago called 8WW (8 Weeks to Wellness). The first two weeks is without any carbs or sugars. Once I passed the first few days without carbs, my taste buds changed as well. The “no taste” feeling you get when going without sugars and carbs goes away. I actually found once I reintroduced carbs that even popcorn was naturally sweet. If you are not used to going without sugars and carbs that could be why some of the recipes you have tried seem tasteless. Know I am not an expert and this is just my observation from my point of view ;)
Hi there! I did the intro stage of the GAPS diet for a while (which is a whole lot of broth, meat and some veggies) and was in ketosis for a few weeks. It was a long time before I added back fruit and was bummed that it still tasted the same. I was expecting it to taste extremely sweet! That’s awesome that even popcorn tastes naturally sweet to you now. When I said taste-free, it was my attempt at not being rude in saying that there are a whole lot of awful paleo recipes out there. ;) Even when I make something that’s not sweet, like bread, I find a lot of paleo recipes to have such an unpleasant texture and not much taste. Things don’t pop as much as I’d like! But maybe I’m just picky and have eaten too much processed junk. Definitely a possibility. :)
These were amazing!! Do you possibly have the nutrition facts? I was mostly wondering about carbs and calories.Thanks!
So happy you liked them! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) Thanks for your comment!
I am very new to paleo and thought I’d have to give up baking (which I enjoy) and sweets. I am very appreciative of the effort you put into experimenting to find just the right ingredients. I was very, very impressed with the results! Iam picky, and I’d eat thses even if I weren’t trying to stick to paleo. THANK YOU!
Aww, yay! I’m so happy to hear that. And oh my – you most definitely don’t have to give up on baking! I have loads of paleo recipes that I think are just as delicious as these muffins. :) Thanks a ton for your feedback!
I made these yesterday and they were fabulous! Thanks for sharing!
Awesome! So happy you liked them. :) Thanks for your comment!
These were absolutely amazing! I added a little coconut sugar to give it a little kick bu!t without it it was fine! My dad couldn’t even tell that these were paleo! I used your recipe for the maple frosting to add on top of these and everything together was delightful. Thanks for the healthy but great recipes.
Hi Camille! I’m so sorry that I somehow missed your comment. I LOVE that you added the maple frosting on top! I’m totally going to try that and make a cake out of this. :) Thanks for the tip and for your feedback!
I tripled this recipe and subbed sunflower seed “flour” that I ground in the Vitamix dry blade container and cassava flour for the coconut flour. I used some kind of Gala-type apple that I’m guessing has more moisture than Granny Smith, so they were pretty moist, not cakey at all. So, so good!! The family really loves them. This is the second of your recipes we’ve made and liked. We’re going to try more. Thanks so much!!
What an interesting sub! Thanks so much for sharing. :) I’ve been meaning to try sunflower seed flour. Did you do a 1:1 sub with the cassava? I’m so happy that your subs worked out and that you all enjoyed the muffins! And that’s great that you’re going to try some more of my recipes. Thanks a bunch for your feedback!
AMAZING! I’m new to the paleo scene but who knew just by altering a few ingredients these would be so good!
Excellent! I’m so happy that you liked them. :) I have lots more paleo dessert recipes here if you’re interested. Thanks for your comment!
So nice to see a recipe use maple syrup to sweeten! I’m also Canadian, so even better! :) Please would you have an alternative to the almond flour as my son has a nut allergies?
I love using maple as a sweetener! :) Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that! If you give it a go, I’d love to hear how it works. If you don’t need a GF version, I have some delicious whole wheat apple muffins. You could use maple instead of honey in those!
Hi Erin, these look wonderful. Do you think using Chia eggs can work in place of regular eggs? If so, so you use ground Chia or whole seeds? Thank you!!
Hi Debi! Thanks. :) I haven’t tried chia eggs in this recipe but I think it’d probably work. I always use ground chia seeds to make the eggs. I’d love to hear how they come out if you try it!
Thanks Erin! I’ll let you know how they turn out :-)
I replaced the eggs with a flax egg and they were really good!
That’s great to know that they came out well with flax eggs! Thanks for your comment. :)
These were delicious – Can they be frozen and if so, how long!
I’m happy you enjoyed them! I haven’t frozen them but I’m pretty sure they’d freeze well for a few months. Thanks for your comment!
Last night, I was looking for a yummy, wholesome grab and go breakfast that I could make by the batch for the week. I came across your muffins and made them right away. Can I just say, these are AMAZING! I am pretty sure from this moment on, I am addicted. This is the first of your recipes I have tried, but because of this yumminess, I will be coming back…A LOT.
Thanks!
Yay! I’m so happy that you enjoyed the muffins and that you’re going to try some other recipes, too. :) I hope you’ll enjoy them just as much. Thanks a bunch for your comment!
My daughter would LOVE these but, she can’t have maple syrup. Any suggestions?
Honey would work well. :) Hope she’ll enjoy them!
These look amazing! Can you use agave syrup instead of maple syrup you think?
Thanks! And I haven’t tried it but I think that’d work. :)
How did you go about grating the apples? Who ch kitchen gadget/trick did you use?
Check out the second paragraph after the first picture. :)
Looks good, I’m always looking for a good apple cake recipe
Thanks! I hope you’ll enjoy them if you get the chance to try them out. :)
Do you know the nutritional value of these muffins? Can you tell me?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Any suitable paleo subs for almond flour? I can never seem to get any feedback when i find the perfect paleo recipes but they call for almonds! My bf is allergic. Chickpea flour, oat flour, coconut flour are all things i keep around, any suggestions?
Unfortunately, nuts flours aren’t interchangeable with non-nut flours. :( I’ve heard of people using sunflower seed flour but I’ve never tried it and have no idea if it’d work here. Sorry about that! I wish there were a better alternative. But wait – you just mentioned almonds. So you could try cashew meal or hazelnut meal!
I’ve found that Otto’s cassava flour can be used in place of almond flour in some recipes. I like it in some recipes and not in others because of the distinct flavor.
I’ve had my eye on making these for a week (ok, so not that long, but it felt like longer because they look so good)! We went apple picking yesterday and I came home and immediately made these muffins. They were amazing! I used ghee instead of coconut oil because I only had unrefined and wasn’t feeling the coconutty vibes :p I’ve made so many of your recipes and I can honestly say that every one of them has been amazing. I have to follow a specific diet and I love that I can make so many of the recipes on your blog – and they always taste GOOD, not like ‘alternative’ versions of the real thing! I’ve served them to others who can eat anything and they always eat them up too. I lived in Germany for a year and was so grateful for your recipes because as I know you live in Germany too, they called for flours and ingredients that I could actually find over there (no recipes with 5-7 different unique gf flours that I only use now that I can get them whenever I need ;). Anyway, the purpose of my long winded comment – thank you for sharing all your amazing recipes!!
Thanks a bunch for your comment! It totally made my day. :) I’m so happy that you liked the muffins and the other recipes! I’m also impressed that you made them immediately after coming home from apple picking – I normally nap. ;) I’m super jealous of you being back in the US with access to whatever flours you want (but at least I discovered Vitacost last year, so I can’t complain too much!). Thanks again for your really nice comment! :)
These sound like such a wonderful treat! I love apple muffins!
Thanks, Miranda! :)
Is there anything better than fall baking?? you always get me in the mood!
It’s my very favorite! :D
Apple muffins for the wiiiiiiiiiiin! Love this paleo version :)
Thanks!
These look amazing. I adore apple muffins. My sister makes them all the time. They’re just so tasty. These are calling my name. I could eat a million of them.
Give your sister this recipe and tell her to make them for you. :D I bet you’ll both be happy! ;)
We have a loaded apple tree this year – this recipe would be perfect!
I bet it would! And consider me super jealous of your apple tree. ;)
Goodness, I thought I use a lot of maple syrup haha! Then again, I’m not baking that much, either. You always have the best spice mixes – I will definitely give this recipe a try!
I hope you’ll enjoy it! And yeah. I go through an insane amount. Thank goodness for “American week” at Lidl! ;)
I want TWO of these right now! They look sooo delicious!
Only two?! They’re so tiny. Here. Take more. :D
Oh my goodness! These look so moist and delicious, Erin. Looks like you’ve developed the perfect apple muffin recipe here!
I’m pretty sure muffins are the perfect food and your apple muffins look divine! Yummy!
Thanks so much!
Can’t wait to try this! The perfect fall recipe
Alicex
I hope you’ll enjoy it! Thanks for your comment and I hope fall’s arrived down in Munich. :)
These look gorgeous and oh so moist!
They really are! :)
Oh super yum. I’m laughing at you saying the amount of cinnamon sounds like a lot. When I follow a recipe, there are two ingredients, I generally always double – cinnamon and/or vanilla. So that seems like a totally reasonable amount to me!
Haha. Same here! Sometimes even triple the cinnamon. I have no idea what others are thinking sometimes with their 1/2 tsp cinnamon. ;)
wow, these definitely do look super moist – and super delicious! I’m in the mood for apple all the things, so this is going on my must-try list.
I hope you’ll enjoy them! :)
YEH!! Apples finally for Sept. This is apple season here in North GA. We all loved apple goodies with cinnamon. I sure need to try these for the GF,DF folks. Then make some withe white wheat. HA!!
Oops, I would have to use a different recipe since this is almond and coconut flour. But I have one anyway.
I’m excited for apple season, too! :) I have a great whole wheat cinnamon apple muffin recipe if you haven’t tried. I bet you’d love it!
These look so so good but that crumble topping makes it even more scrumptious!
I skipped the crumble topping this time but I’m happy they look like they have it. :D
Considering I am Canadian…I LOVE these muffins! SO perfect for the season..I could eat them for breakfast ALL week long!
Haha. So full of delicious maple! ;)
I love that these are paleo…they look so moist and good.
Thank so much!
I love all of your baked goods, but these muffins seriously blow me away. I love those chunks of apples!
Aww, thanks! I’m very happy to hear that. :)
I could totally go Paleo as long as I had these muffins!
For sure! :)
These muffins are perfect for fall!
Hello, seriously delicious little muffins!