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Apple cinnamon coconut flour muffins are everything a fall muffin should be: moist, tender, and easy to make. Made with coconut flour, they are also grain-free, gluten-free and Paleo.

close-up of apple cinnamon coconut flour muffins in a muffins tin

Author’s Note: I developed this recipe for my blog many years ago, before I started making all of my gluten-free recipes plant-based, too.

Apple Muffins Made with Coconut Flour

These may look like regular apple muffins, and in many ways they are. However, they are extra-light, flavorful and delicious because they are made with coconut flour.

Have you tried coconut flour? It can be unnerving the first time you bake a coconut flour recipe, especially ones for quickbreads and muffins, because the proportions are atypical. Specifically, very little flour, lots of eggs, and a very runny batter that firms up after a few minutes of sitting. It seems like all kinds of wrong.

That is, until you open the oven door. Like magic, the unusual batter transforms into gloriously moist and tender little breads that, in this case, are studded with apples, scented with cinnamon, and sweetened with maple syrup. Yes, you need to put coconut flour on your grocery list!

Ingredients for the Muffins

To make these muffins, you will need the following ingredients:

How to Make the Muffins

Preheat the oven to 400F. Line the cups of a 12-count standard muffin tin with paper or foil liners.

Whisk the coconut flour, cinnamon, baking soda and salt in a small bowl.

In a large bowl, whisk the eggs until blended; whisk in the applesauce, maple syrup and vanilla until blended.

Add the coconut flour mixture and oil to the egg mixture, whisking until blended. Let batter stand for 2 minutes (for the coconut flour to absorb some of the liquid) and then stir in the apples. Divide the batter evenly among the lined muffin cups.

Bake the muffins for 12 to 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. The muffin will be springier than regular muffins (a function of the coconut flour itself, and all of those eggs!).

Let the muffins cool for 20 minutes in the tin. Transfer muffins to a wire rack and cool completely (it will be much easier to remove the liner once the muffins are completely cooled).

close-up of apple cinnamon coconut flour muffin on a white plate

Can I Use Other Grain-Free Flours (in place of the Coconut Flour)?

No, other grain-free flours, such as almond flour, cassava flour, or chickpea flour, will not work as substitutions in this recipe.

Storage for the Muffins

The muffins keep very well: about 1 week in the refrigerator, or in the freezer for about 2 months–store in an airtight container). Enjoy, and stay well!

Happy baking!

close-up of apple cinnamon coconut flour muffins in a muffins tin

Apple Cinnamon Coconut Flour Muffins {Grain-Free}

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Apple cinnamon coconut flour muffins are everything a fall muffin should be: moist, tender, and easy to make. Made with coconut flour, they are also grain-free, gluten-free and Paleo.

Ingredients

  • 2/3 cup (75 g) coconut flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 5 large eggs
  • 1 cup unsweetened applesauce
  • 2 tablespoons pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/4 cup virgin coconut oil, melted
  • 1 large tart-sweet apple, peeled and coarsely chopped

Instructions

  1. Preheat the oven to 400F. Line the cups of a 12-count standard muffin tin with paper or foil liners.
  2. Whisk the coconut flour, cinnamon, baking soda and salt in a small bowl.
  3. In a large bowl, whisk the eggs until blended; whisk in the applesauce, maple syrup and vanilla until blended.
  4. Add the coconut flour mixture and oil to the egg mixture, whisking until blended. Let batter stand for 5 minutes and then stir in the apples. Divide evenly among prepared cups.
  5. Bake in the preheated oven for 12 to 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the tin. Transfer muffins to a wire rack and cool completely.

Notes

Storage: Store the cooled muffins in an airtight container for 1 week in the refrigerator, or in the freezer for about 2 months.

Nutrition Information
Serving Size 1 muffin
Amount Per Serving Calories 125Total Fat 7.5gSaturated Fat 5.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 77mgSodium 251mgCarbohydrates 11.7gFiber 3.4gSugar 6.2gProtein 3.6g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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11 Comments

  1. I’m wondering if the batter is meant to be super thick almost like cookie dough by the time it goes in the pan? Thanks!

    1. Hi Georgia,

      It should be thick, but not that thick. It is easy to overmeasure coconut flour. Very lightly spoon it to measure , or weight it for the greatest accuracy. A little bit over the given amount makes a big difference with coconut flour.

  2. Made this with 3 eggs and 2 tablespoons of Greek yogurt (as I hadn’t enough eggs ?). The stewed apples were quite sweet so I added 2 tablespoons of sultanas instead of the honey/ maple syrup. It worked really well considering it had no sugar (apart from the fruit). Thanks for the recipe.

  3. Love this recipe and have made it twice. I tried with less eggs and a bit of coconut milk and it worked great. I also subbed blueberries for the apple and that worked great as well. This is a KEEPER!!

  4. Hi,
    I just made these muffins and they are delicious! Thank you for this recipe. I used pears instead of apples.I am posting a link to your blog and this recipe on my blog and give you full credit for the deliciousness, hope that is okay!

  5. I’m sure you know this but just incase you don’t-salt water nose sprays or netti pot do a miracle job of opening stuffy noses. Hope you feel better soon.

    Alice