Flavorful and easy to make, these moist and tender apple cinnamon muffins are made gluten-free using almond flour. It’s a healthy breakfast, snack or treat to enjoy any time of day!
Preheat oven to 375 degrees. Line a muffin tin using 10 liners.
Flax egg: In a small bowl combine 2 tablespoons flaxseed meal with 6 tablespoons water. Let set for 10 min to thicken.
Topping: In a small bowl, combine the sugar and cinnamon, set aside.
Combine dry ingredients: In a large bowl, combine the almond flour, oats, salt, baking powder and cinnamon, give a stir to mix.
Add in the wet ingredients: To the dry ingredients, add the flax egg, maple syrup, oil, plant milk and vanilla, mix until just combined. Stir in the apples, mix again. Batter will not be runny and should be on the thicker side.
Fill muffin tin: Scoop and fill each muffin cup just to the top. Sprinkle with cinnamon sugar topping. Bake for 20 minutes, or until toothpick comes out clean and muffins are lightly browned on top. Let cool a bit, remove muffins to finish cooling on a cooling rack.
Makes 10 muffins
Storing: Freshly baked muffins will keep well loosely covered, on the counter for 4 – 5 days. Or once completely cooled, keep them in the refrigerator for up to 8 – 10 days. If storing in a container, let muffins cool completely before storing.
*You can make your own almond flour at home by grinding your almonds in a food processor. It’s very easy, takes about five minutes. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.
If you don’t have quick oats on hand, throw some rolled oats into a food processor and pulse until chopped.