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Cinnamon Apple Almond Muffins

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Cinnamon Apple Almond Muffins
2011-05-05 Breakfast Brunch
4 55

Finely ground almonds are used instead of flour for these gluten-free muffins, with maple syrup and chopped apple in the batter and sliced almonds on top.

  • Servings: 12


2 Large Eggs, beaten
¼ cup Plus 2 Tbsp Pure Maple Syrup, divided
4 Tbsp Melted Butter, divided
2¼ cups Finely Ground Almond Flour
1 tsp Baking Soda
½ tsp Salt
1 Apple, peeled, cored and chopped
1 Tbsp Sugar
2 tsp Cinnamon, divided
¼ cup sliced Almonds


Preheat oven to 325 degrees. Prepare a 12 cup muffin pan with nonstick spray. In large bowl, whisk together eggs, the 1/4 cup maple syrup and 3 tablespoons of the melted butter. In a medium bowl, stir together almond flour, baking soda and salt. Add dry ingredients to egg mixture; stir until just combined. In a small bowl, toss apples with sugar and 1 teaspoon of the cinnamon. Stir apple pieces into muffin batter. Using an ice cream scoop, fill muffin cups with batter. In a small bowl, stir remaining butter with the remaining maple syrup and remaining cinnamon. Pour a little over each muffin. Scatter almond slices over the muffins. Bake for 20-25 minutes, or until tops of muffins are firm. Cool in pan, on a rack for 10-15 minutes.

Helpful Tips:

The almond flour used in this recipe is not only delicious, but it's nutritious and a good substitute for those who cannot eat wheat or gluten.