Name: Cinnamon Apple - Walnut Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 bag freeze dried apples (28 g or about 1.5 cups); 1 cup blanched almond flour (100 g); 1/4 cup coconut flour, packed (34 g); 1 tsp cinnamon; 1/2 tsp baking soda; 1/4 tsp salt; 3 large eggs; 1/4 cup water (or nut milk); 1 Tbsp avocado oil (or liquid coconut oil); 1 tsp vanilla extract; 1/3 cup walnut pieces

Jump to Recipe·Print Recipe

Cinnamon, apple and walnut is a delightful combination. (Any one else agree?!) As a snack, I’ve eaten fresh apples coated in nut butter and sprinkled with cinnamon more times that I can count. I guess that’s how the idea for these Cinnamon Apple-Walnut Muffins came about. No better thing than combining one of my favorite Paleo approved snacks into a muffin…another one of my favorite afternoon treats.

What makes these muffins so healthy is that they are only sweetened with freeze dried apples. That’s right, they do not contain any added sugar or sweetener. The apples provide just enough sweetness. These apple walnut muffins are made with a combination of almond flour and coconut flour, making them gluten free and grain free.

Apples truly are one of my favorite foods. Not just fruits, but foods! As a teen, I remember eating an apple with breakfast each and every morning. I never got sick of it. And these days, there are SO many apple varieties. So, if there’s one type you don’t like, many other options are available.

When are Fresh Apples Available?

Although you can find apples year round, they are in season from late July to early November. It varies slightly by variety. I definitely think of apples as a fall food. I find them tasting best during the months of September and October. But, that could also be the fact that I go crazy for any stereotypical fall food during those months.

Despite my love for fresh apples, these muffins don’t actually contain any! They are made with freeze dried apples.

Freeze dried fruit works so well in baking. You get more flavor and don’t have to worry about the extra water involved in fresh fruit. (That can sometimes mess with the batter consistency.)

So, you know these muffins contain freeze dried apples, rather than fresh. And it should be obvious that they contain cinnamon and walnuts. But what else?

Ingredients in Paleo Cinnamon Apple-Walnut Muffins

freeze dried apples
blanched almond flour
coconut flour
cinnamon
baking soda
salt
eggs
water (or nut milk)
avocado oil (or liquid coconut oil)
vanilla extract
walnut pieces

These apple muffins contain simple, Paleo and gluten free ingredients. The combination of almond flour and coconut flour provides a moist, dense texture. Which, is my favorite muffin consistency.

No sugar or sweetener has been added to these grain free apple muffins. Instead, I relied on the freeze dried apples. However, adding a tablespoon of maple syrup, honey or coconut sugar will work if you’re looking for something sweeter.

How to Make Cinnamon Apple-Walnut Muffins

These muffins are made in a food processor. A high powered blender should work too. The reason for this, is that the freeze dried apples need to be blended in order to mix into the batter.

First off, preheat the oven to 350 degrees F. Then, combine all ingredients, except the walnuts, in the food processor. Blend, stopping to scrape the sides every so often. Add in walnuts and pulse batter a few times.

Next, scoop the batter into a lined muffin pan and bake at 350 degrees for 25 minutes.

Lastly, remove the muffins from the oven and cool on a cooling rack. They are best stored in the fridge.