What I love about GF Apple Cinnamon Roll Muffins
These GF Apple Cinnamon Roll Muffins are the perfect way to usher in fall! Here on Vancouver Island, it’s starting to show—shorter, greyer days, crisp evening air that calls for a light sweater, and just a hint of colour in the trees as the leaves begin turning vibrant shades of orange and yellow. The sun hangs a little lower now, casting that golden glow that signals the season is shifting. Naturally, all of this inspired me to jump into fall baking and meal planning.
Since I always keep some kind of muffins on hand, that’s exactly where I started. I wanted something that truly celebrates the season, so I reached for apples and warming spices like cinnamon—because, let’s be honest, apple and cinnamon are the ultimate fall duo.
These GF Apple Cinnamon Roll Muffins are the perfect way to welcome the season. They’re soft, sweet, and packed with shredded apples and chopped pecans. A drizzle of homemade cinnamon roll icing on top gives them an extra special touch, though they’re just as delicious without it.
With cozy spices like cinnamon and apple pie spice in every bite, these muffins taste like autumn in muffin form. Plus, they’re completely gluten-free and grain-free. One batch makes about 14 muffins—plenty to last through the week (if they don’t disappear first!). Whether you enjoy them warm from the oven or as an easy grab-and-go breakfast, these muffins are sure to bring a little fall comfort to your kitchen.
What you will need to make GF Apple Cinnamon Roll Muffins
Here’s a list of ingredients that you will need:
- Almond flour – Almond flour has a delicious nutty flavour and is naturally gluten free, grain-free and low-carb!
- Tapioca flour – When tapioca flour is mixed with almond flour it creates the perfect grain-free flour blend for these muffins. Tapioca flour is also both gluten-free and grain-free.
- Sugar – I used a blend of granulated and brown sugar for these muffins. The brown sugar pairs really deliciously with apple. You can also use 1:1 sugar-free sweeteners such as monk fruit or erythritol. You will also need a little powdered sugar for the icing if you are making it.
- Spices – You will need about 1 1/2 tsp ground cinnamon for this recipe. I also added a little apple pie spice which lends itself to the apple flavour a little more.
- Eggs – You will need 4 medium-sized eggs for this recipe.
- Coconut oil – The melted coconut oil helps to keep these muffins nice and moist. You can also use unsalted butter.
- Cider vinegar – Since these are apple muffins, I decided to add some apple cider vinegar for flavour as well as a little help to activate the baking soda.
- Vanilla – Vanilla extract is always a must when baking!
- Apples – I used two honey crisp apples for this recipe. You can pretty much use any kind of apples for this recipe but preferably one of the sweeter varieties. The only variety that may not be recommended is granny smith as they are more tart.
- Pecans – I absolutely love the addition of chopped pecans to these muffins! They add crunch, texture and flavour. Apple and pecan work beautifully together too.
- Milk – You will need a small amount of milk for the icing if you decide to make it; only a few teaspoons. Nut milk works as well.
GF Apple Cinnamon Roll Muffins
Equipment
- 2 Muffin Tins
- 14 Unbleached Paper Muffin Liners
Ingredients
For the muffins:
- 1 1/2 cups almond flour
- 1 cup tapioca flour
- 1/3 cup organic sugar
- 1/3 cup organic brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp apple pie spice (or more cinnamon)
- 4 eggs
- 1/4 cup coconut oil or unsalted butter melted
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 honey crisp apples
- 1/3 cup pecans chopped, optional
For the glaze:
- 1/4 cup cream cheese softened to room temperature
- 2 tbsp heavy cream
- 1 tbsp powdered sugar
Instructions
- Preheat the oven to 350F and line two muffin tins with 14 paper liners total. Set aside.
- In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon and apple pie spice until combined.
- In a small mixing bowl whisk the eggs, coconut oil, cider vinegar and vanilla until combined
- Add the wet ingredients to the dry ingredients and stir until incorporated.
- Peel, core and grate the apples, then fold the grated apples into the muffin batter along with the chopped pecans, if using.
- Scoop the batter into the prepared muffin liners and bake for 18-19 minutes or until a toothpick inserted comes out clean.
- Make the glaze: Add the cream cheese and cream to a small bowl and whisk gently until the cream is incorporated. Whisk in the powdered sugar until smooth and no lumps remain.
- Drizzle the glaze on top of the cooled muffins and enjoy!
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