Apple Cinnamon Roll Muffins

Apple Cinnamon Roll Muffins

Oh, does it ever feel like fall is on the way here on Vancouver Island! The days are getting noticeably shorter and more grey and the air is crisp in the evenings to the point of needing a light sweater. The leaves are just beginning to turn their beautiful colours of orange and yellow and the sun is hanging a little lower. All of this to say that I was inspired to start fall baking and meal planning. You know I always have some type of muffins on hand, so naturally that was the first on the list. I also knew that I wanted to use apple as I haven’t done apple muffins before! I wanting to make something with warming spices such as cinnamon to welcome fall and we know that apple and cinnamon go hand in hand together!

These Apple Cinnamon Roll Muffins are the perfect way to kick off fall. They’re soft and sweet, full of shredded apples, chopped pecans and drizzled with a little easy icing. They have spices like cinnamon and apple pie spice to make them deliciously fall-like. Of course, they are totally gluten-free and grain-free and one batch is sure to last you the week, yielding about 14 muffins. The icing is optional as these muffins are delicious on their own, but it adds a fun touch and creates more of a cinnamon roll style.

Let’s take a look at a few of the ingredients that you will need for this recipe:

• Almond flour - Almond flour is always the base of my baking. It' 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 flour base for these muffins. Almond flour is quite coarse and it needs to be balanced with a finer flour such as tapioca flour. Tapioca flour is always 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 - After all, these are cinnamon roll muffins, so we are definitely using a good amount of ground cinnamon (about 1 1/2 tsp) in 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 melted, unsalted butter if so desired.

• 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 apple since they don’t need to hold their shape for muffins. We are grating them too, so all the more reason not to worry about the variety too much! The only variety that may not be recommended is granny smith as they are more tart and less sweet.

• 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.

Apple Cinnamon Roll Muffins

muffins, recipe, apple muffins, cinnamon, gluten-free, grain-free, sugar-free, keto, pecans

breakfast

American

Yield: 14

Author: Courtney Sketchley

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Apple Cinnamon Roll Muffins

These apple cinnamon roll muffins are soft, deliciously spiced, easy to make and totally gluten- and grain-free! It's the perfect recipe to add to your fall meal-prep list.

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

Ingredients

For the muffins:

• 1 1/2 cups almond flour
• 1 cup tapioca flour
• 1/3 cup granulated sugar
• 1/3 cup 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
• 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
• *optional* 1/3 cup raw pecans, chopped

For the Icing:

• 1/4 cup softened cream cheese, at room temperature
• 2 tbsp cream, at room temperature
• 1 tbsp confectioners sugar

Instructions

For the muffins:

1. Preheat your oven to 350F and line a muffin tin with 14 paper liners. Set aside.
2. In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and apple pie spice until combined.
3. In a small mixing bowl whisk the eggs, coconut oil, cider vinegar and vanilla until combined.
4. Add the wet ingredients to the dry ingredients and stir until incorporated.
5. Peel and grate the apples, then fold the grated apples into the muffin batter along with the chopped pecans, if using.
6. Scoop the batter into the prepared muffin liners and bake for 18-19 minutes or until a toothpick inserted comes out clean.

For the icing:

1. 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.
2. Drizzle the glaze on top of the cooled muffins and enjoy!

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