Glutenfree Cinnamon Apple Muffins

In Norway, we don't distinguish between "cupcakes" and "muffins". Here, there is just muffins. Now, at first I thought the english distinction was a bit folly. I mean, they look the same, are baked in the same kind of cups, and take about the same amount of time to bake. I just didn't get it.

Then I started actually baking cupcakes from American cupcake recipes, and it dawned on me: they are really not the same thing at all! While a cupcake is most famous for the extreme amount of frosting on the top, the muffin has no such thing. Also, it seems that muffins have a tendency to have less sugar and butter, i.e. are healthier, than cupcakes. It now started to make more sense to actually have a "breakfast muffin", because having a breakfast cupcake just seems a little over the top on the sugar department in the morning!

Muffins are great exactly for that, for the fact that they just don't contain immense amounts of sugar, but are still nice and sweet and taste great! This specific recipe is great in just so many ways! It is free for almost all major allergens, including gluten, dairy, soy, nuts and corn! How great is that? Additionally, it has no refined sugar! The Missus also likes minimizing her sugar intake as much as possible, keeping her blood sugar level as stable as possible at all times. This is something I know should be more on my mind in general for my own health as well, but I am not that strong just yet. I'm sure I'll get there. She does have a good influence on me when it comes to this. Because it is important for her and her health, and I prefer sharing my baking with someone, I end up eating less sugar too :) Win-win!

So this recipe calls for coconut flour. I really recommend using coconut flour when baking gluten free pastries. It is naturally sweet, so you never add as much sweetner in the recipes. Now, coconut flour is very absorbent, so you won't need a lot to absorb the liquids.  As you see below, there's very little coconut flour in the recipe, but I promise you, it will become a proper muffin! So I really really recommend getting some coconut flour if you plan on being a gluten free baker.

Glutenfree Cinnamon Apple Muffins (Paleo)
Print friendly version
1/2 cup coconut flour
3/4 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1/3 cup coconut oil
1/4 cup honey
3 eggs

3/4 cup small diced apples (washed, cored, peeled)
Duration: 45 minutes

Yields: 12 muffins
Melt the coconut oil and honey on very low heat, making sure the mix doesn't get hot. Beat the eggs well, untill the mixture turns light yellow, this is a good way to make most glutenfree recipes more fluffy and light. In a seperate bowl, mix together all the dry ingredients, making sure all lumps are gone (did you know that most baking recipes call for salt because it sucks the moist out of the flour and therefore helps prevent lumping?).

Switch to a flat whip and add the melted mixture to the dry ingredients, making sure they are thoroughly blended. Then start beating in the eggs, carefully, so as not to beat out the fluff of the eggs. on medium to low speed, add the apples. The apples in the original recipe are shredded, but we felt that this robbed us of some of the natural lush of occasionally biting into a cube of apple. So, the Missus suggested dicing instead, which really works very nice. You can try either way, and see what you prefer.

In an oven preheated to 175 degrees celcius, place the muffins in the middle of the oven and leave to bake for 25 minutes. Presto, healthy nommy muffins!

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  1. Ooh, I have all of this in my pantry!:D

    1. They are really nommy and so easy to make!


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