This cozy and delicious apple cinnamon muffins are grain-free, gluten-free, and refined sugar free. The addition of grain-free sourdough discard adds to the depth of flavor and overall healthiness of the muffins. Made in one bowl, these muffins couldn’t be easier! They come together in about 35 minutes from start to finish with little mess to clean up. You will love the soft texture and sweet flavors of fresh apples and warm cinnamon! These healthy muffins are a perfect treat for fall or anytime.
Ingredients & Substitutions
- Grain-Free Sourdough Starter – you can easily substitute with a gluten-free starter if you have one. You can use active or discard in this recipe. I usually use discard.
- Large Eggs
- Plain Yogurt – I use my homemade yogurt for this, but any yogurt that is unsweetened will work just fine. You can also substitute with your favorite milk too.
- Maple Syrup – honey will work as a substitute.
- Avocado Oil – you can also use melted butter or coconut oil instead.
- Vanilla Extract – if you don’t have this you can just leave it out.
- Almond Flour – you can play around with different gluten-free flours, but I haven’t experimented with anything else for these muffins. I’m a huge fan of almond flour!
- Baking Soda
- Ground Cinnamon – you can use whatever spices you like or leave it out altogether if needed.
- Salt
- Fresh Chopped Apple – any type of baking apple will work here. I would avoid any apples that are too sweet.
Directions
- Preheat your oven to 350 degrees F and line a 12 cup muffin pan with parchment liners.
- Peel and chop the apple, weigh out 128g and set aside.
- Grab a large mixing bowl and add the sourdough starter, yogurt, maple syrup, avocado oil, and vanilla extract. Whisk well until fully combined.
- Then add the almond flour, baking soda, cinnamon, and salt. Combine with a rubber spatula or wooden spoon until no dry flour remains in the bowl.
- Fold in the apples using a rubber spatula or wooden spoon.
- Use a muffin scoop to scoop the batter into the muffin cups and bake for 20 minutes until golden brown.
- Cool in the pan for 5-10 minutes before transferring to a wire rack. Store the muffins in the refrigerator for up to one week.
Can these Muffins be Made Ahead?
Yes! These apple cinnamon muffins can definitely be made ahead of time. Just make the batter, but don’t add the apples yet. Cover the bowl and place in the refrigerator for up to 3 days. Then when you are ready to bake, add the chopped apples and scoop into your muffin pan to bake. Making the batter ahead of time will allow the sourdough starter to work it’s magic more and give even more flavor to the muffins!
More Recipes to Try
Gluten-Free Sourdough Chocolate Chip Muffins – another easy one bowl muffin recipe! Feel free to use your grain-free sourdough starter to make them completely grain-free if have one.
How to Make a Grain-Free Sourdough Starter – learn how to make a grain-free sourdough starter from scratch using a combination of cassava flour and almond flour.
Grain-Free Sourdough Cinnamon Bread – this is a quick bread that uses healthy ingredients to make a wonderful breakfast bread or snack to fuel your body.
Paleo Chocolate Chip Granola Squares – healthy granola bars that are grain-free and full of protein.
Grain-Free Sourdough Apple Cinnamon Muffins
Equipment
- 1 12 cup muffin pan
- 1 Muffin Scoop optional
Ingredients
- 74g grain-free or gluten-free sourdough starter
- 3 large eggs
- 20g plain yogurt
- 100g maple syrup
- 30g avocado oil
- 1 tsp vanilla extract
- 168g almond flour
- 3/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 128g fresh apples chopped
Instructions
- Preheat your oven to 350 degrees F and line a 12 cup muffin pan with parchment liners.
- Peel and chop the apple, cover and set aside.
- To a large mixing bowl, add the gf sourdough starter, eggs, yogurt, maple syrup, avocado oil, and vanilla extract. Whisk well to combine.74g grain-free or gluten-free sourdough starter, 3 large eggs, 20g plain yogurt, 100g maple syrup, 30g avocado oil, 1 tsp vanilla extract
- Add the almond flour, baking soda, cinnamon, and salt. Stir to fully incorporate with a rubber spatula or wooden spoon.168g almond flour, 3/4 tsp baking soda, 2 tsp ground cinnamon, 1/4 tsp salt
- Fold in the chopped apples.128g fresh apples
- Use a muffin scoop to scoop the batter into the muffin pan.
- Bake for 20 minutes, or until golden brown.
- Let the muffins cool in the pan for 5-10 minutes and then transfer them to a wire rack. Store in the refrigerator for up to one week.
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