Paleo apple muffins are a delicious and healthy Fall treat! They perfectly follow the paleo diet (which includes gluten and dairy free) so you can have a nutritious breakfast or snack!
Why You'll Love these Paleo Apple Muffins
- They're made from clean, real food ingredients, making them an ideal snack.
- They don't take long to put together!
- They're just the perfect fall snack, with flavors of apple and cinnamon!
Ingredients Needed
- Ghee
- Milk
- Coconut Sugar
- Eggs
- Vanilla Extract
- Applesauce
- Apple Cider Vinegar
- Cassava Flour
- Tapioca Flour
- Apple Pie Spice (see substitution options below)
- Baking Soda
- Baking Powder
- Salt
- Apples
Substitutions
- Milk: You can use any milk you like here dairy or not, but to keep it paleo I'd recommend almond milk or coconut milk.
- Apple Pie Spice: Apple Pie Spice is sometimes harder to find than it's basically identical counterpart, Pumpkin Pie Spice. Feel free to use either! If you can't find either or don't want to buy it, just use Cinnamon instead.
- For the fats and flours, I have not been super successful with other swaps. If you try any, leave a comment so other bakers can see how they turned out!
How to Make Paleo Apple Muffins with Apple Sauce
Start by pre-heating the oven to 350 F. Place muffin liners into a muffin tray and set aside.
Combine all the wet ingredients, including the coconut sugar, into a mixing bowl.
In a separate mixing bowl, combine all the dry ingredients.
Mix the wet into the dry ingredients, being careful not to overmix. Just mix until all the dry ingredients are incorporated.
Fold in the chopped apples.
Evenly spread the batter into the muffin liners using a spoon or a measuring cup.
Bake for about 25-30 minutes, or until a toothpick or butter knife inserted into the middle of a muffin comes out clean. Enjoy!
How to Serve
- By itself, I love having this with tea! If you're a coffee drinker, that will do as well!
- If you're looking to pair these with other Fall treats, serve it with this Gluten Free Apple Crisp that's totally delicious!
- Another Fall treat to serve it with is this yummy Pumpkin Ice Cream!
Storage and Freezer Instructions
Let the muffins cool completely, then store in an airtight container on the counter for up to 3 days.
If you'd like to freeze them after they've fully cooled, place them in a freezer bag or a freezer safe dish and freeze for up to 3 months!
You can freeze them longer than this, but the texture will start to break down beyond 3 months.
Top Tip
Don't overmix the batter! This can result in tough muffins. Mix the wet and dry ingredients together until everything is just mixed, no longer.
Paleo Apple Muffins
Equipment
- 1 muffin tray
- muffin liners
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 medium mixing bowl
- 1 large mixing bowl
- mixing spoons
Ingredients
- 1 Tbsp. Ghee
- 3 Tbsp. Milk of choice coconut or almond
- ⅔ cup coconut sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup applesauce
- ½ tsp. apple cider vinegar
- 1 cup cassava flour
- ½ cup tapioca flour
- 1 tbsp. apple pie spice see above for substitutions
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 heaping cup apple peeled and chopped
Instructions
- Preheat the oven to 350 F, and line a muffin tray with muffin liners and set aside.
- Place all of the wet ingredients (including the coconut sugar) in one bowl and mix together. Set aside.
- Place all the dry ingredients in another large mixing bowl, and mix thoroughly.
- Combine the wet into the dry ingredients, and mix thoroughly, but no more than necessarily.
- Fold in the chopped apples.
- Fill the muffin liners evenly with all the batter, and bake in the oven for about 25 minutes, or until a toothpick or butter knife inserted into the center of the muffins comes out clean. Enjoy!
More Healthy Muffin Recipes
Did you try these easy Paleo Apple Muffins? If so leave a comment below and let me know how they turned out!
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