Paleo Apple Crisp Muffins
Indulge in the wholesome comfort of these Paleo Apple Crisp Muffins—a perfect blend of tender, spiced apple chunks and a crunchy walnut-coconut topping. Made with nutrient-rich almond and coconut flours, these muffins are naturally gluten-free and dairy-free, ideal for those following a paleo lifestyle. Sweetened lightly with maple syrup and coconut sugar, they offer just the right touch of natural sweetness without refined sugar. Each bite is bursting with warm cinnamon flavor, balanced by the nutty crisp topping that adds texture and extra depth. Simple to prepare and ready in under 30 minutes, these healthy apple muffins are perfect for breakfast on-the-go, a midday snack, or a cozy autumn treat. Delight your taste buds while sticking to your paleo-friendly goals!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoon sea salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup maple syrup
- 0.25 cup coconut oil, melted
- 0.25 cup unsweetened almond milk
- 2 medium apples, peeled, cored, and chopped
- 0.5 cup chopped walnuts
- 0.25 cup shredded coconut
- 2 tablespoons coconut sugar
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, ground cinnamon, and sea salt. Stir until well mixed.
In a separate bowl, whisk together the eggs, vanilla extract, maple syrup, melted coconut oil, and unsweetened almond milk.
Pour the wet ingredients into the dry ingredients and stir gently to combine.
Fold in the chopped apples, making sure they are evenly distributed throughout the batter.
In a small bowl, mix together the chopped walnuts, shredded coconut, and coconut sugar for the topping.
Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Sprinkle the walnut and coconut topping evenly over the muffin batter.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. These can be stored in an airtight container for up to three days.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 127.4 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 726 mg | 56% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
