Paleo Cinnamon Apple Muffins

By Jess

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When it gets cold outside, I usually prefer to eat a warm breakfast versus cereal or some fruit. On occasion, I am in the mood to fry up some eggs and bacon and the whole nine yards. But normally, I want something quick that won’t take much time or cooking. Muffins are the perfect solution for getting a healthy start to a busy day. I can make a batch of muffins on Sunday and have them waiting for me in the refrigerator. Then I simply heat up a couple up and eat them with a bit of butter or drizzled with honey while I drink my morning tea. They are a quick and satisfying way to start the day.

Cinnamon Apple Muffins- this is one of the best muffin combinations! Cinnamon and apple are meant to go together. You’ll love it!

Cinnamon Apple Muffins- this is one of the best muffin combinations! Cinnamon and apple are meant to go together. You’ll love it!

Apple and cinnamon were made to go together. I use so much more cinnamon in flavoring recipes since starting Paleo that I have started buying larger containers of it. You could say I’m a fan. To pair with the cinnamon in these muffins I added some unsweetened applesauce. I chose to use applesauce instead of chunks of apple so that the muffins would come out more light and fluffy.

These cinnamon apple muffins are fast and easy to make, and to top it off they are good for you. There is no need to bring out the mixer; these can just be stirred by hand. And they are ready in less than 30 minutes. So it doesn’t take a very big chunk out of your week to make up a batch, and then they are all set to go whenever you want one. You can grab one on your way out the door for a healthy breakfast on the fly, or I have even packed these for road trips as a snack. You can also freeze extra so they last longer! Have I not convinced you of their convenience yet?

muffin batter
paleo muffins

Be sure to whip up a batch of these cinnamon apple muffins to start off your day on the right foot. They are a healthy and heart-friendly treat, and one that everyone in the family can enjoy.


    • 1 cup unsweetened applesauce
    • 4 eggs
    • 1/4 cup coconut oil, melted
    • 1 tsp vanilla
    • 1 tbsp honey
    • 1/2 cup coconut flour
    • 2 tsp cinnamon
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt


  1. Preheat oven to 350 degrees F. Line a muffin tin with liners. In a large bowl, add applesauce, eggs, coconut oil, honey, and vanilla. Stir to combine.
  2. Stir in the coconut flour, cinnamon, baking powder, baking soda, and salt. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
  3. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Serve warm or store in the refrigerator in a resealable bag.


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Ask a Question 

  1. These came out smooshy and fell apart. Did they not cook long enough or is this the consistency of this muffin?

  2. Instead of honey, I chopped up a banana, and added some natural saltanas for sweetness =)..I forgot the salt but still they turned out great! Thanks!

    • Almond flour unfortunately cannot be directly substituted for the coconut flour because they react differently to the ingredients.

  3. Just made these and YUM! I added in some maple syrup and almond butter into the batter and the muffins were so flavorful and moist. It’s been hard to make coconut flour work for me in the past, but this turned out better than perfect. Thanks for the recipe!

    • Loved that thought. … I’ll try that next time. .. first time making them and I tasted the batter and noticed it wasn’t as sweet as I would like it so I just added more honey. .. we’ll see. .. next time I think I’ll do what you did

    • You’re welcome Samantha, and you’re recommendations sound great! Any chance you remember the amounts for others who would like to try it as well?

  4. Just put these in the oven. Made 9 muffins instead of 12, hope they don’t overflow as that was an oversight on my part. Put the timer for :24 but may need longer for more batter in cups. Time will tell. 🙂

  5. These are awesome, I make them in cupcake pan and I get 12 cupcake size muffins. I bake them for 22-24 minutes and they are perfect. I take them out of pan after 5 minutes and let them cool completely to room temp on cooling rack. They keep best in the fridge for at least 7-10 days in a closed lid container lined with with paper towels and topped with paper towels to absorb extra moisture from condensation in fridge. They are moist and delicious! I was just wondering if anyone has the nutrition values on this recipe??? Thanks, would be great.

    • I did a few calculations just by google and each product and dividing the quantities . . . i got 97 calories per muffin if making 12

  6. Muskie !!!!!
    Fell apart. Eggs should b room temp, the coconut oil hardened as soon as I added it. Had to through the whole batch. I added almost an exter 1/2 cup of Lamont flour and cooked longer an came out ok. No swat enough will add some coconut sugar if u want sweeter. This recipie just doesn’t work as it is. Sorry…..but don’t want u to have to waste like I did

  7. Mine were very dry. This happened before with muffins I made. Could it be the type of coconut oil or flour I’m using?

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