Paleo Apple Cinnamon Muffins with Caramelized Apples made with almond flour and sweetened with pure maple syrup. This healthy muffin recipe is loaded with warm fall flavors. Bake up a batch or two for a healthy breakfast or snack!
Welcome to the apple pie-est muffins you’ve ever encountered!
These warmly-spiced, insanely moist, fluffy and perfectly sweet paleo apple cinnamon muffins come with caramelized apples on top, giving you extra fall vibes reminiscent of apple pie.
Sure, the caramelized apples are 100% optional here…but also 100% mandatory. 😉
For those of you who catch yourselves thinking, “I’d love a slice of pie right now, but I’ll settle for a muffin,” these healthier paleo apple cinnamon muffins were made for you!
Now that fall is in full swing, it’s safe to live in your fuzzy socks and Aztec cardigan and enjoy baked treats like this until the groundhog makes its appearance.
You’re given a double dose of apple with those amazing grain-free muffins, as the muffin itself is infused with grated apple, plus there’s those incredibly sultry caramelized apple slices on top.
Speaking of those caramelized apples..
You can make the caramelized apple recipe to use on top of ice cream, enjoy as a little snack, and/or serve with pork chops for a perfect pork and apples situation. So don’t be shy to put them on repeat outside of these muffins!
Highlight Reel:
- Grain-free and gluten-free
- Refined sugar-free
- Few basic ingredients
- Easy to make
- Crowd-pleasing delights!
How to Make Paleo Apple Cinnamon Muffins with Caramelized Apples:
Preheat the oven to 350 degrees F and line a muffin tray with 8 muffin papers.
Begin by caramelizing the apple. To do so, peel and chop the apple into wedges and add it to a small saucepan along with the pure maple syrup, water, cinnamon and sea salt. Cover and bring to a full boil. Cook, stirring occasionally, until apples begin to soften, but are still al dente, about 5 to 8 minutes. Set aside until ready to use.
In a large mixing bowl, whisk together the eggs, coconut oil, and pure maple syrup.
Stir in the grated apple until well-combined.
In a separate bowl or measuring cup, stir together the almond flour, ground cinnamon, baking powder, and sea salt. Add the flour mixture to the bowl with the egg-apple mixture and stir until well combined.
Transfer the muffin batter to the muffin tray and fill ⅔ of the way up.
Add a slice of caramelized apple to the top of each muffin batter.
Bake on the center rack of the preheated oven 25 to 35 minutes, until muffins are golden-brown around the edges.
Allow muffins to cool completely before peeling and eating. If you don’t allow the muffins to cool, they will stick to the muffin papers.
Recipe Adaptations:
- Turn this into Apple Cinnamon Bread by using a small loaf pan and baking for 30 to 45 minutes.
- Use melted butter or avocado oil instead of coconut oil.
- Substitute hazelnut flour for almond flour.
- Add 1/4 tsp of ground nutmeg to the muffins if you have it on hand.
- Omit the caramelized apples – they are absolutely delicious, but not mandatory.
- Double the recipe for more muffins.
More Healthy Apple Dessert Recipes:
- Gluten-Free Apple Bundt Cake
- Instant Pot Apple Butter (Paleo)
- Paleo Apple Cinnamon Crisp (Vegan)
- Apple Walnut Fruit Salad
- Apple Coffee Cake (Paleo)
Warmly-spiced healthy paleo apple muffins forever! xo
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Paleo Apple Cinnamon Muffins with Caramelized Apples
Ingredients
Caramelized Apple Topping:
- 1 large apple peeled and sliced (I use Fuji)
- 1/4 cup water
- 3 Tbsp pure maple syrup
- 2 tsp ground cinnamon
- pinch sea salt
Paleo Apple Cinnamon Muffins:
- 2 large eggs
- 1/4 cup coconut oil melted and cooled*
- 1/4 cup pure maple syrup
- 1 large apple peeled and grated
- 2 1/4 cups super fine almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with 8 muffin papers.
- Begin by caramelizing the apple. To do so, peel and chop the apple into wedges and add it to a small saucepan along with the pure maple syrup, water, cinnamon and sea salt. Cover and bring to a full boil. Cook, stirring occasionally, until apples begin to soften, but are still al dente, about 5 to 8 minutes. Set aside until ready to use.
- In a large mixing bowl, whisk together the eggs, coconut oil, and pure maple syrup. Stir in the grated apple.
- In a separate bowl or measuring cup, stir together the almond flour, ground cinnamon, baking powder, and sea salt.
- Add the flour mixture to the bowl with the egg-apple mixture and stir until well combined.
- Transfer the muffin batter to the muffin tray and fill ⅔ of the way up. Add a slice of caramelized apple to the top of each muffin. Bake on the center rack of the preheated oven 20 to 30 minutes, until the edges of the muffins are golden-brown and muffins are cooked through.
- Allow muffins to cool completely before peeling and eating. If you don’t allow the muffins to cool, they will stick to the muffin papers.
Notes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
This post contains a few affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Festive! These look so good and I bet they taste awesome!
They’re just so cozy during the fall and winter! xo