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Cinnamony Apple Pie Muffins(GF)


Yield: 10
If you're dairy-free, substitute the whole milk yogurt called for in this recipe with 1/3 cup coconut cream, plus 1/4 tsp of apple cider vinegar.

To easily get coconut cream, simply refrigerate a can of unsweetened coconut milk for a couple hours – the coconut cream rises to the surface and is very easy to skim off the top.

Use a spoon to measure out 1/3 cup. Allow it to sit on the counter while you prepare the cinnamon streusel topping first (step 3), so it has a chance to soften a bit before you use it to make the muffin batter (step 2).

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  • 2 large eggs
  • 1/3 cup plain whole milk yogurt (see *DF recommendation in notes below)
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • Cinnamon Streusel Topping
  • 3 tbsp pure honey (I prefer sage honey due to its mild flavor)
  • 2 tbsp butter, melted (or coconut oil, melted)
  • 1 tbsp, plus 1 tsp ground cinnamon
  • 1/4 tsp pure vanilla extract
  • 1/2 cup diced organic apple (about 1 small or medium apple)
  • 1/2 cup crispy walnut pieces


Adapted from


Step 1

1.Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside.
2.In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside.
3.In a small bowl, add the streusel ingredients (except for the diced apple and walnuts) and whisk together until well combined; set aside.
4.Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
5.Then, using a small spoon, place a dollop of the streusel in the center of each muffin and top with a little sprinkling of diced apple and walnuts.
6.Next, place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
7.Top each muffin with the remaining diced apple and nuts. Then, drizzle the remaining cinnamon streusel over the top of each muffin.
8.Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm!

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