Paleo Hazelnut Apple Muffins

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Struggling to find a healthy apple muffin recipe that fits your paleo diet and doesn’t taste like cardboard? These Paleo Hazelnut Apple Muffins are made with naturally dairy-free ingredients, no refined sugar, and a perfect balance of cozy apple flavor and nutty richness.

I love biting into a warm muffin that smells like the fall season and fall spices. These paleo apple cinnamon muffins are exactly that. Sweetened with applesauce and erythritol and packed with nourishing flours like hazelnut flour and bamboo flour, they’re my go-to paleo breakfast muffins for busy mornings when I want a healthy breakfast without compromise.

Apple Hazelnut Muffins

Growing up in Poland, fall always meant baskets of juicy apples from the orchard, some Granny Smith, some Honeycrisp, all fragrant and waiting to be turned into sweet treats. I’ve carried that tradition into my kitchen, reimagining it through a wellness lens with these healthy apple muffins that feel both nostalgic and deeply nourishing.

In Poland, hazelnuts (orzechy laskowe) grow wild along forest edges, fields, and hedgerows, especially in the central and southern regions. Come late August or September, it was common to forage them during walks.

Hazelnut foraging is part of Poland’s rich seasonal rhythm, right alongside mushroom hunting and berry picking. As kids, we’d crack them open by hand or with a rock on the porch, snacking on the sweet, earthy kernels. The rest would be dried and saved for baking, often tossed into apple cakes or ground into filling for holiday pastries.

As a nutrition consultant and chef, I enjoy creating baking recipes that are not only delicious but also healing. These muffins are free from added sugar, grain-free, and made with only dairy-free ingredients, delivering healthy fats from the nut flours. They check every box for flavor, nutrition, and texture. Whether you’re following a paleo diet, looking to reduce refined sugar, or just craving something made with love and real food, this muffin recipe is for you.

Why You’ll Love This Recipe:

• Packed with natural sweetness from applesauce and diced apple
• No refined sugar or gluten
• Moist wet ingredients and crumbly golden tops
• Freezer-friendly, perfect for busy mornings
• Versatile and great with coffee or tea
• Made with wholesome ingredients, you can feel good about

Ingredient Substitutions

• Almond milk instead of coconut milk if tolerated

• Almond flour or almond meal can replace hazelnut flour

• Tigernut flour or arrowroot starch can be used in place of bamboo flour

• Coconut sugar or pure maple syrup instead of erythritol (adjust wet/dry balance)

• Flax egg for an egg-free version

Need more variety for your gluten-free breakfast rotation? Check out my favorite Breakfast Recipes for more options that make mornings brighter.

If you want to shake things up with a savory twist or a new flavor profile, the Tiger Nuts and Pumpkin Waffles are a fun and nourishing alternative that still keeps with a grain-free, nutrient-forward theme.

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Health Benefits (for Women’s Hormones):

These muffins are more than just a sweet treat. Hazelnut flour and coconut milk deliver healthy fats, which are crucial for hormone production and stability. Apples (especially with the skin) offer fiber to support digestion and help eliminate excess estrogen. Cinnamon helps regulate blood sugar, which is crucial for maintaining balanced hormone levels. Using dairy-free ingredients also helps reduce inflammation, which is crucial for maintaining hormonal health.

The natural sweetness of applesauce and the lack of refined sugar help avoid blood sugar crashes—great news if you deal with mood swings, fatigue, or PMS. These muffins are small but mighty in their support of women’s health.

If you’re curious about more ways to bake grain-free, protein-rich goodies, you might also find inspiration in my gluten-free Keto nut and seed bread recipe, which uses similar wholesome staples to make every bite satisfying and nourishing.

Chef Angie’s Tips:

• Use both grated and diced apples for a perfect blend of moisture and texture.
• Let wet ingredients come to room temperature before mixing to help with batter consistency.
• Mix gently to avoid overworking the batter and creating dense muffins.
• Add a crumb topping made with a small handful of hazelnut flour, a touch of coconut sugar, and melted coconut oil for bakery-style presentation.
• Choose tart apples like Granny Smith for balance, or Honeycrisp for a sweeter muffin.
• A little lemon juice added to the apple mixture keeps it fresh and bright.

Ways to Serve:

• Serve warm with a little ghee or almond butter
• Crumbled over coconut yogurt with fresh apple slices
• Paired with herbal tea for a cozy afternoon break
• As part of a fall brunch spread with sautéed apples and spiced nuts

Storage:

Store your muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. These also freeze beautifully—just wrap individually and thaw as needed. Reheat gently in the oven or microwave for best results.

Equipment:

• Large bowl
• Small bowl
• Whisk
• Cookie scoop
• Lined muffin pan or prepared muffin tins
• Muffin liners
• Wire cooling rack
• Optional: food processor if you prefer to blend ingredients

FAQ:

Can I use different apples?

Absolutely. Tart apples, such as Granny Smith, contrast beautifully with the nutty muffin base, while sweeter varieties like Honeycrisp or Pink Lady enhance the overall apple flavor.

What if I don’t have hazelnut flour?

You can use almond flour, which will give you results similar to those of almond flour apple muffins. The flavor will change slightly, but it will still be delicious.

Why are my muffins dense?

Batter consistency matters. Ensure your wet and dry ingredients are properly balanced and that you’re not overmixing. Also, ensure ingredients are at room temperature.

Can I make a vegan version?

Yes! Use flax eggs and opt for maple syrup instead of erythritol. Be mindful of the consistency—you may need to tweak the flour ratio slightly.

Here’s the good news: you don’t have to choose between flavor and health anymore. These Paleo Hazelnut Apple Muffins deliver both. They’re the kind of muffin you can pack for the kids, enjoy post-workout, or savor with a cup of tea while wrapped in a cozy blanket. They’re the muffin that shows up when you decide to treat yourself like someone you love.

If you’re eager to keep things fun and nourishing, there’s a world of Sugar-Free Gluten-Free Snack Ideas on the blog that fit right into a balanced, allergy-friendly lifestyle.

What’s next? Try the recipe. Let your kitchen fill with the warm scent of cinnamon and apples. Make a double batch. Share them. Freeze some for later. And if you loved this muffin recipe, don’t forget to check the recipe card below and explore my other paleo baking favorites like paleo blueberry muffins or my personal obsession: sweet and spicy pumpkin muffins.

You’ve got this. And I’ll be right here cheering you on, one muffin at a time.

Hungry For More?

Chocolate Hazelnut Protein Balls

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No-Bake Pumpkin Cheesecake (no cheese, no flour)

The Best Gluten-Free Peach Cobbler

Pumpkin Ice Cream (Dairy-Free And Vegan)

Apple Pie (Gluten-Free)

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