Paleo Apple Muffins Recipe – Grain-Free Spiced Apple Muffins

Paleo Apple Muffins are simple, wholesome, and delicious—ideal for busy mornings. Grab one on the run, warm it briefly, spread with ghee if you like, and you have a satisfying breakfast in minutes.

Paleo Apple Muffins | gluten-free, dairy-free breakfast or snack

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What Makes these Muffins so Great

These muffins are incredibly easy to make—no mixer required. Two bowls, a whisk, and a spoon are all you need. The batter comes together quickly and yields moist, flavorful muffins with minimal fuss.

They’ve been a lifesaver for travel days. I’d pack a few in my carry-on with a small jar of ghee (no refrigeration needed) and have a reliable breakfast option wherever I went. Toast one, add a pat of ghee, and pair with fruit for a filling start to your day.

The muffins are satisfying and substantial without feeling heavy, so they curb cravings without the guilt of a typical hotel breakfast splurge.

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Tips for a Nut-free Version

This recipe uses almond flour. For a nut-free version, substitute gluten-free oat flour. Oat flour absorbs more moisture than almond flour, so you may want to reduce the amount slightly or add a touch more wet ingredients to achieve the same batter consistency.

If you don’t have oat flour on hand, you can make it easily by pulsing rolled oats in a blender or food processor until they reach a fine, flour-like texture.

If you tried this recipe, please leave a comment and rating — feedback is appreciated!

Paleo Apple Muffins

Make a batch and freeze for quick breakfasts or snacks. Yields 9 muffins.

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Course: Breakfast, Brunch, Snack, Paleo-friendly

Cuisine: American

Keyword: apple muffins, gluten free muffins, paleo muffins

Servings: 9 servings

Calories: 103 kcal

Author: Kimberlee Ho

Equipment

muffin pan

Ingredients

2 cups almond flour or oat flour for a nut-free version
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
1 large apple, grated and squeezed to remove excess moisture
1 tablespoon lemon juice
3 large eggs
¼ cup honey
2 tablespoons coconut oil or ghee, melted, plus more for greasing muffin tin

Instructions

Preheat oven to 325ºF. Grease 9 cups of a muffin tin with melted coconut oil or ghee.
In a large bowl, whisk together almond flour, baking soda, sea salt, and cinnamon.
In a separate bowl, toss the grated apple with the lemon juice and squeeze out any excess liquid.
Add the eggs, honey, and melted coconut oil or ghee to the apple mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Using a large scoop, fill muffin cups about ¾ full.
Bake 20–25 minutes, until muffins are golden and a toothpick inserted into the center comes out clean. Cool on a wire rack.

Notes

Wrap cooled muffins individually and freeze. To reheat: defrost 60 seconds at 50% power in the microwave, then toast and spread with ghee if desired.
Recipe adapted from Cook Eat Paleo.

Nutrition

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