Apple Cinnamon Walnut Butter Muffins

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With a texture as light as a cloud and ingredients as clean as can be, these muffins will fill you up but not weigh you down!
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Apple Cinnamon Walnut Butter Muffins

Sometimes, gluten free muffins are heavy and dense. These muffins are light but still moist. With no gluten, grains, or dairy, they make a great choice for breakfast or snack!

Apple Cinnamon Walnut Butter Muffins on a cooking rack
Author: All Cooking Method: Courses: , Recipe Keys: A apple cinnamon D dairyfree G glutenfree G grainfree L LEAP M MRT M muffins Paleo P peanutfree S soyfree
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Prep Time 10 mins Cook Time 25 mins Rest Time 15 mins Total Time 50 mins Difficulty: Intermediate Servings: 12 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Step 1
    Preheat the oven to 350°F. Add 10-12 parchment paper muffin liners to a regular size muffin tin.
  2. Step 2
    In a medium mixing bowl, whisk the 3 eggs. Then, add the walnut butter and honey, mixing with a spatula until smooth.
  3. Step 3
    Add the remaining ingredients through the cinnamon, stirring to incorporate.
  4. Step 4
    Add 3/4 of the diced apple and stir to combine.
  5. Step 5
    Pour the batter evenly into the muffin liners (2/3 full for 10 muffins or 1/2 full for 12 muffins) and sprinkle the remaining chopped apple on top of the muffins.
  6. Step 6

    Bake for 20-25 minutes until a toothpick inserted comes out cleanly. Allow the muffins to cool in the pan 15 minutes, then serve. Transfer leftover muffins to a wire rack to cool completely. Store in an airtight container in the fridge for up to 3-5 days or freeze.

Keywords: glutenfree, dairyfree, grainfree, MRT, LEAP, peanutfree, paleo, soyfree, muffins, apple cinnamon
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