Apple Spice Paleo Muffins

When you need a gluten-free, oil-free muffin recipe, these Paleo muffins are for you. They’re made without specialty flours (no almond or coconut flour required) and get their fluffy texture from a combination of apple sauce, eggs, and nut butter.

While it might not sound like it should work, it magically does.

These are adapted from my Paleo Pumpkin Muffins , so feel free to use pumpkin puree instead of applesauce if that’s what you have in your pantry. The puree flavor isn’t very noticeable in either case, so you’ll end up with a perfectly tender, lightly spiced muffin. You can add in pecans or chocolate chips for extra texture, too!

⭐⭐⭐⭐⭐ Featured Review “Wow I have to say I was SO skeptical that this was ever going to work with no flour of any kind. I was sure the best case scenario would be a dense wet brick, and the worst case would be that it never baked at all. But it totally works!!! These muffins are so great and I feel really good about giving them to my toddler since they’re packed with protein from the almond butter. I don’t usually comment but I’m beyond stoked about this recipe!” – Maeve

apple spice muffin split in half on plate - 2

Paleo Muffin Recipe INgredients

Almond Butter. The base of this recipe is creamy, all-natural almond butter. It has healthy fats and fiber, so it acts as both an oil and flour substitute. (Don’t substitute butter or coconut oil for this ingredient and expect the same results– the fiber is key!)
Eggs. These add structure to the muffins, helping them rise and hold their shape. I don’t recommend using an egg substitute in this case, as the muffins will turn out gooey in the center.
Applesauce. This adds sweetness and moisture, so you don’t need added oil. If you’d rather use mashed banana or pumpkin puree, that can work, too.
Honey. This natural sweetener helps boost the flavor and contributes to the texture. You can use maple syrup if you prefer, but the muffins will be slightly less sweet.
Baking Powder. This ingredient is not always Paleo-friendly, as it can sometimes contain cornstarch. Look for one made with arrowroot if you are following a strict Paleo plan. (Or use a half teaspoon of baking soda, instead.)
Spices. Ground ginger, cinnamon, nutmeg, and salt create an irresistible flavor.

How to Make Paleo Muffins

Step 1:

Preheat the oven to 350ºF and line a muffin tin with 12 parchment paper cups.

In a large bowl, add the almond butter, applesauce, eggs, honey, baking powder, cinnamon, ginger, nutmeg, and salt. Stir well until the batter looks smooth.

paleo muffin batter mixed in glass bowl - 4

Step 2:

Use a 1/4 cup measure to scoop the batter into the prepared muffin pan. Evenly divide the batter among the 12 cups, if possible.

Note: Sometimes I only get 11 muffins from this batch, but you can distribute the batter evenly to make 12 smaller muffins, if you want to. These muffins are so nutrient-dense that they don’t need to be as large as a “bakery muffin” to be satisfying.

almond butter muffin batter poured into pan - 5

Step 3:

Top the muffins with chopped pecans, if you like, then bake at 350ºF for 25 to 30 minutes. You’ll know they’re done when the puff-up in the center.

When the timer goes off, let the muffins cool completely in the pan. They will firm up as they cool, and then they are ready to enjoy!

Storage Tip: Keep these muffins in an airtight container in the fridge for up to 5 days. They can be served at room temperature or briefly warmed before serving again.

muffins topped with pecans and baked - 6

Ingredients1x2x3x

1 cup almond butter
½ cup unsweetened applesauce
2 whole eggs
⅓ cup honey
1 teaspoon baking powder (see note)
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
¼ cup chopped pecans (optional; for topping)

Instructions

Preheat the oven to 350ºF and line a 12-cup muffin pan with parchment liners. In a large bowl, combine the almond butter, applesauce, eggs, honey, baking powder, cinnamon, ginger, nutmeg and salt. Stir well, until the batter is very smooth.
Use a 1/4 cup measure to distribute the batter among the baking cups. (When you use the 1/4 cup measure, sometimes you may only end up with 11 muffins instead of 12. Or, you can simply fill each muffin cup about halfway full, and get 12 small muffins.) Sprinkle chopped pecans on top, and gently press them into the batter, for a topping.
Bake the muffins at 350ºF for 25 to 30 minutes, or until the muffins rise and don’t look soft in the center. Let them cool for at least 1 hour in the pan, then you can serve them.
These spice muffins are very moist, so they are best kept in the fridge for the best shelf life. Store them in an airtight container in the fridge for up to 5 days, or you can freeze them for up to 3 months. To thaw, place them in the fridge overnight.

Video

Notes

Nutrition

More Recipes to try

Grain-Free Granola
Healthy Chocolate Zucchini Muffins
Raspberry Chocolate Chip Muffins (with almond flour)
Coconut Flour Lemon Poppy Seed Muffins
Healthy Pumpkin Bars (flourless)
Almond Flour Banana Bread
Coconut Flour Banana Bread

If you try these grain-free muffins, please leave a star rating and comment below letting me know what you think!