Paleo Apple Crisp Muffins

Indulge in the warm, spiced goodness of Paleo Apple Crisp Muffins—an irresistible treat that marries the cozy flavors of apple crisp with the convenience of a muffin, all while being gluten-free and grain-free. Made with a wholesome blend of almond and coconut flours, naturally sweetened with maple syrup, and loaded with tender bites of fresh apples, this recipe is perfect for embracing the fall season or satisfying your sweet tooth guilt-free. A crunchy topping of chopped walnuts, shredded coconut, and a touch of coconut sugar elevates each bite with a delightful texture, making these muffins as nutritious as they are delicious. Quick to prepare in under an hour and packed with paleo-friendly ingredients, Paleo Apple Crisp Muffins are ideal for breakfast, snacks, or dessert. Store a batch for busy mornings or share them at your next gathering for a crowd-pleasing, healthy treat!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 0.25 teaspoon sea salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.25 cup maple syrup
• 0.25 cup coconut oil, melted
• 0.25 cup unsweetened almond milk
• 2 medium apples, peeled, cored, and chopped
• 0.5 cup chopped walnuts
• 0.25 cup shredded coconut
• 2 tablespoons coconut sugar

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, ground cinnamon, and sea salt. Stir until well mixed.

Step 3

In a separate bowl, whisk together the eggs, vanilla extract, maple syrup, melted coconut oil, and unsweetened almond milk.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently to combine.

Step 5

Fold in the chopped apples, making sure they are evenly distributed throughout the batter.

Step 6

In a small bowl, mix together the chopped walnuts, shredded coconut, and coconut sugar for the topping.

Step 7

Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 8

Sprinkle the walnut and coconut topping evenly over the muffin batter.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Step 11

Enjoy the muffins warm or at room temperature. These can be stored in an airtight container for up to three days.

Nutrition Facts

Serving size	(1036.4g)

Amount per serving	% Daily Value*
Calories	2988.2

Total Fat 227.9g	0%
Saturated Fat 80.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 2138.6mg	0%
Total Carbohydrate 207.0g	0%
Dietary Fiber 51.4g	0%
Total Sugars 127.4g
Protein 78.6g	0%

Vitamin D 145.0IU	0%
Calcium 726.1mg	0%
Iron 14.8mg	0%
Potassium 1193.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 9.8%

Carbs: 25.9%