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4.35 from 26 votes

Cinnamon Apple Muffins

These yummy Cinnamon Apple Muffins are perfect for fall, but they are also delicious any time of the year, especially if you are a lover of apple and cinnamon together. Gluten-free, sugar-free and low carb for lifestyle-friendly muffins!

Prep Time15 mins
Course: Breakfast
Cuisine: American
Keyword: apple, cinnamon, gluten free, gluten-free muffins, grain-free muffins, healthy muffins, sugar-free
Servings: 12 Muffins
Author: Kim Lange


  • 2 1/2 cups almond flour I used Bob's Red Mill
  • 3/4 cup granulated monk fruit sweetener or stevia/erythritol blend. I used Lakanto (if you want sweeter muffins, increase to 1 cup)
  • 1 teaspoon baking powder gluten-free
  • 1 teaspoon ground cinnamon or apple pie spice
  • 1/2 teaspoon salt
  • 1/4 cup melted butter melted coconut oil can also be used, should be cooled to room temperature
  • 4 eggs, large
  • 1/4 cup almond milk unsweetened
  • 1 teaspoon vanilla extract
  • 1 Granny Smith apple finely diced


  • Preheat oven to 350º Fahrenheit. Grease or spray with non-stick cooking spray a 12-cup muffin pan; set aside. I like using silicone muffin pan and spraying lightly with non-stick cooking spray when making muffins.

  • In a bowl, whisk together the almond flour, sugar, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil and mix well. The texture will appear grainy.
  • In another bowl, whisk together the eggs, almond milk and vanilla extract.
  • Pour egg mixture into the dry mixture and stir together, then add in the diced apple
  • Using an ice cream scoop, scoop batter filling each muffin tin 2/3 to 3/4 of the way full.
  • Bake for 25 to 30 minutes or until the top springs back when lightly touched, then cool for 5-10 minutes in the pan. Remove from muffin pan and allow to finish cooling on a cooling rack.


Per muffin:
Calories: 198 Fat (g): 17 Carbs (g): 7 Fiber (g): 3 Protein (g): 7 Net carbs (g): 4