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Apple Cinnamon Paleo Muffins: The Perfect Fall Grab-and-Go.

September 29, 2017

If you have been following me on Instagram lately, then you would know all about my paleo muffins that I’m always making. 


If you haven’t been following me on Instagram, then let me briefly catch you up to speed.


I don’t consider myself to be a paleo dieter, however, over the summer I went a month without ANY sugar (yes, this includes fruit!) in my diet out of pure curiosity to see how my body would feel without it (this is a post for another day). 


When I decided to introduce “healthier" sources of sugar back into my diet, I had to become very creative in the kitchen. That’s how my apple cinnamon paleo muffins were born.


Anyone who has set foot in my apartment over the last several weeks has been greeted with one of my muffins. I was on a mission to perfect them!


Truth is, they have now become a staple in my home. I set time aside every Sunday to make a big batch for the week. They are the perfect guilt-free, grab-and-go option for breakfast or to have has a snack. A big plus is that they are gluten-free, dairy-free, and grain-free. 


Now that we have just entered the Fall season, these apple cinnamon babies definitely won’t disappoint.


I like to warm mine up in the oven for a few minutes with a cup of coffee on the side to go with it; the perfect combination. Check out the recipe below and let me know what you think. Enjoy! 




Yields 6 Large Muffins


2 cups of super-fine almond flour

3 tablespoons of coconut flour

1 teaspoon of baking soda

1 1/2 tablespoons of ground cinnamon

3 large eggs

5 tablespoons of melted coconut oil 

1/3 cup of brown rice syrup

2 teaspoons of pure vanilla extract

1 cup of chopped organic Granny Smith Apples

A pinch of sea salt


Baking Instructions:


Preheat the oven to 350 degrees.

Mix all dry ingredients into a medium sized bowl.

Whisk together all wet ingredients into large bowl.

Combine the dry ingredients to the large bowl of wet ingredients.

Mix in chopped apples.

Evenly distribute the mixture in a 6 large muffin tray, filling almost to the top.

Bake for 22-23 minutes. Use a toothpick to check for doneness. 




  • Refined or unrefined coconut oil works just fine. I prefer unrefined because I enjoy a little coconut flavor in my muffins!

  • I use Lundberg’s Sweet Dreams Organic Brown Rice Syrup from Whole Foods.

  • I do not use baking cups, but you can choose to use them if you wish. I use coconut oil to moisten the sides of the muffin tray, and it has always worked like a charm.

  • I have found 23 minutes to be the magic baking time. I recommend checking the muffins around 21 or 22 minutes for doneness. If they are over baked they may dry out just a tad. 







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