Looking for a dessert or snack that’s light, moist, and just sweet enough to satisfy your cravings without any gluten? These apple almond flour muffins are a delicious, wholesome treat that’s perfect as a healthier dessert or even a midday snack!
Thanks to the almond flour, they lean more toward tender little cakes than classic muffins, with a naturally sweet and nutty flavor that pairs beautifully with fresh apples.
These muffins are so good, you’ll want to make them even if you’re not on a gluten-free diet.
They’re soft, slightly chewy, and lightly sweetened with coconut sugar. The apple brings in just the right amount of moisture and a subtle fruity bite that balances everything out. You can dress them up for a brunch or serve them as-is with coffee or tea or even pack them to go for a quick work day snack.
What You’ll Need
This recipe calls for just a few simple ingredients. You’ll need almond flour, coconut sugar, eggs, coconut milk, and fresh apples. That’s it, no need for specialty flours or obscure binders. You’ll also need a muffin tin, paper liners or some nonstick spray, and an oven that runs true to temperature (or at least one you know well enough to keep an eye on!).
How to Make These Muffins (Step by Step)
Start by prepping your apples. You’ll want to peel and grate them finely which ensures they melt into the batter and help keep everything nice and moist. You can also dice them if you prefer little apple chunks throughout, but grating works best for even texture.
Next, whisk together your eggs and coconut sugar until the mixture is light and slightly frothy. This helps give your muffins a bit of lift since we’re not using any traditional flour or leavening agents like baking soda.
Add in your coconut milk and stir until smooth. Then, gradually add the almond flour. It may seem thick at first, but the moisture from the apples will loosen things up.
Once the base is ready, fold in your grated apples gently. The batter will be dense, but that’s expected with almond flour.
Scoop the batter into a lined or greased muffin tin, filling each cup about three-quarters full. Bake low and slow, around 350°F (180°C) for 30 to 40 minutes. The tops should be golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
The most important part: let them cool completely. If you try to remove them too early, the muffins will stick and crumble. Once cooled, they firm up perfectly.
Why You’ll Love This Recipe
- Naturally gluten free without any strange ingredients
- Only a handful of pantry staples required
- Light, moist, and subtly sweet – perfect for any time of day
- Budget-friendly and easy to make in batches
- Ideal for parties, snacks, or after-dinner treats
- Visually beautiful with a rustic, golden-brown finish
Tips for Muffin Success
- Use finely ground almond flour for best texture (not almond meal)
- Grate your apples finely for a smooth batter and moist crumb
- Let the muffins cool completely before removing from the tin – this is key!
- Bake on the center rack to avoid uneven cooking or burnt bottoms
- If your oven runs hot, drop the temp slightly and bake a bit longer for best results
- You can store leftovers in the fridge for 3–4 days, or freeze for later
📌 Gluten Free Apple Muffins (Recipe Card)
Ingredients
- 2 cups almond flour
- 6 tablespoons coconut sugar
- 2 large eggs
- ¾ cup canned coconut milk (shake well before using)
- 3 large apples, peeled and grated
Equipment
- Muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- Whisk or hand mixer
- Grater or food processor
Instructions
- Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or grease well.
- Peel and grate your apples, then set aside.
- In a mixing bowl, whisk eggs and coconut sugar until frothy.
- Add in the coconut milk and whisk until smooth.
- Stir in almond flour until fully incorporated.
- Gently fold in the grated apples.
- Divide the batter evenly between muffin cups, filling each about ¾ full.
- Bake for 30–40 minutes or until golden brown and a toothpick comes out mostly clean.
- Let the muffins cool completely before removing from the tin.
