Fall Apple Cinnamon Muffins {gluten free}

The fall recipes keep coming! I love love love to bake once September arrives. What says fall like APPLES!? Add some cinnamon in and it’s Autumn perfection!

Last year I made baked apple chips all the time for my kiddos – recipe here. This season we’ve been on the muffin train!

I make a few batches on the weekends to enjoy, and put the leftovers in the boy’s lunches during the week. A great healthy treat!

These are gluten free, which the majority of my recipes are, and very easy to make. I’ve made them SO many times I have these memorized 🙂 I noted below that I prefer to use Fuji or Honey Crisp apples because they are sweeter. But feel free to use what you like!

Enjoy!

Ingredients

{makes 12}

1 1/4 cup almond flour

1 1/4 cup gluten free oatmeal

2 Tablespoons ground flaxseed

2 Tablespoons hemp seeds

1 teaspoon cinnamon

½ teaspoon sea salt

2 eggs

1/4 cup local raw honey

2 Tablespoon melted butter

1 teaspoon vanilla

1 cup diced apples (fuji or pink lady)

Steps

1. Preheat oven to 350 degrees.

2. In a medium size bowl mix together dry ingredients: almond flour, gf oatmeal, flaxseed, hemp seeds, cinnamon and sea salt.

3. In another bowl whisk together wet ingredients: eggs, honey, melted butter and vanilla.

4. Add wet mixture into the dry ingredient bow. Mix until combined.

5. Fold in diced apples. I prefer to keep the skin on but it’s up to you!

6. Using an ice scream scoop, place mixture into the lined muffin tray – about 2/3 of the way up.

7. Place in the oven for about 25 minutes or toothpick comes up clean. Muffins should be golden brown (see pictures). Enjoy!

* Store in fridge for a week or freeze in an airtight container.