These gluten-free apple vanilla muffins are made with almond flour, fresh shredded apples, and naturally sweetened with maple syrup and coconut sugar. Perfect for breakfast, snacks, or meal prep, this easy muffin recipe is dairy-free, grain-free, and paleo-friendly. With a soft texture and warm cinnamon flavor, these healthy apple muffins are ideal for clean eating, fall baking, and quick on-the-go options.

These soft and moist apple vanilla muffins are made with almond flour, naturally sweetened with maple syrup and coconut sugar, and packed with fresh apple flavor. Topped with extra apple shavings and crunchy nuts, they make a wholesome, satisfying breakfast or snack that’s gluten-free and grain-free.

Table of Contents

Ingredients

Wet Ingredients

4 tbsp avocado oil
3 eggs, room temperature
¼ cup maple syrup
1¼ tsp vanilla extract

Dry Ingredients

2¼ cups almond flour (Bob’s Red Mill)
1 tsp coconut flour (Bob’s Red Mill)
½ tsp baking powder
1 tsp baking soda
2 tbsp coconut sugar
½ tsp apple cinnamon seasoning

Add-ins

1 Gala apple, thinly shredded (mandolin recommended)
Extra apple shreds for topping
Crushed walnuts or pecans for topping

Instructions

Preheat Oven
Preheat your oven to 350°F. Line a muffin pan with 9 cupcake liners.
Mix Dry Ingredients
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, coconut sugar, and apple cinnamon seasoning. Set aside.
Mix Wet Ingredients
In a large bowl, whisk together the eggs, avocado oil, maple syrup, and vanilla extract until fully combined.
Combine Batter
Slowly pour the dry ingredients into the wet mixture, stirring with a rubber spatula until the batter is well combined.
Fold in Apples
Gently fold in the shredded apple until evenly distributed.
Scoop and Top
Using a 2-inch cookie scoop, fill each muffin liner with batter. Top each muffin with a few apple shreds and a sprinkle of crushed pecans or walnuts.
Bake
Bake for 20–24 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Cool
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.

Tips

Use room temperature eggs for better mixing and rise.
Shred the apple finely so it blends smoothly into the batter and adds moisture.
Don’t overbake—remove from the oven as soon as a toothpick comes out clean to keep the muffins tender.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

Variations and Substitutions

Swap maple syrup with honey for a slightly different sweetness.
Use pumpkin pie spice instead of apple cinnamon seasoning for a fall twist.
Make nut-free by omitting the pecans or walnuts and topping with oats or seeds.
Add diced dried apples or raisins for extra texture.

FAQs

Can I use a different type of apple?
Yes! Fuji, Honeycrisp, or Pink Lady apples also work well.

Are these muffins gluten-free?
Yes, made with almond and coconut flour, they are naturally gluten-free.

Can I freeze these muffins?
Yes, store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave briefly to reheat.

Serving Suggestions

Pair with a hot cup of tea or coffee for breakfast.
Serve warm with a dollop of Greek yogurt or nut butter.
Great as an afternoon snack or packed in lunchboxes.
Crumble over a smoothie bowl or yogurt parfait.

Why You’ll Love This Recipe

Made with clean, wholesome ingredients
Refined sugar-free and naturally sweetened
Gluten-free, grain-free, and paleo-friendly
Moist texture with crunchy, flavorful topping
Perfect for breakfast, snacks, or healthy desserts