Gluten-Free Muffins with Almonds and Cinnamon

These delicious gluten-free muffins are perfect for breakfast, a special brunch, or packed in a lunch box.

Serves: 12Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 cup blanched almond flour
  • 2 Tbsp. coconut flour
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup coconut palm sugar, divided
  • 1 Tbsp. plus.¼ tsp. ground cinnamon, divided
  • ½ cup unsweetened applesauce
  • 3 large eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. melted butter
  • ½ cup sliced almonds

Directions

  • Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  • In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, ½ cup sugar, and ¼ teaspoon cinnamon. In a medium bowl, whisk together the applesauce, eggs, and vanilla. Stir the wet ingredients into the dry ingredients until smooth. Fill each paper liner ⅔ full with batter.
  • In a small bowl, whisk together butter with remaining sugar and cinnamon. Spoon 1½ teaspoons of mixture over each muffin. Use a toothpick or a knife to gently swirl the cinnamon and sugar over the top of the batter. Sprinkle with almonds.
  • Bake for 25–30 minutes, until the tops of the muffins are golden-brown and a toothpick inserted in the middle comes out mostly clean.

Recipe Information

Serves: 12

Ingredients

  • 1 cup blanched almond flour
  • 2 Tbsp. coconut flour
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup coconut palm sugar, divided
  • 1 Tbsp. plus.¼ tsp. ground cinnamon, divided
  • ½ cup unsweetened applesauce
  • 3 large eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. melted butter
  • ½ cup sliced almonds

Directions

  • Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  • In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, ½ cup sugar, and ¼ teaspoon cinnamon. In a medium bowl, whisk together the applesauce, eggs, and vanilla. Stir the wet ingredients into the dry ingredients until smooth. Fill each paper liner ⅔ full with batter.
  • In a small bowl, whisk together butter with remaining sugar and cinnamon. Spoon 1½ teaspoons of mixture over each muffin. Use a toothpick or a knife to gently swirl the cinnamon and sugar over the top of the batter. Sprinkle with almonds.
  • Bake for 25–30 minutes, until the tops of the muffins are golden-brown and a toothpick inserted in the middle comes out mostly clean.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat10g
Saturated Fat2g
Cholesterol50mg
Sodium120mg
Total Carbohydrate20g
Dietary Fiber2g
Sugars17g
Protein5g