Paleo Hazelnut Apple Muffins

Two cinnamon muffins stacked on top of each other on a wooden board, with more muffins and muffin crumbs scattered around. The background is softly blurred.

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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.

Prep Time10

Total Time1

Course: Dessert, Snack

Cuisine: European, Healthy

Keyword: Paleo Hazelnut Apple Muffins

Servings:

Calories: 296kcal

Equipment

Ingredients

3 cups Hazelnut flour
1 cup Bamboo flour
1/4 cup Erythritol
2 tbsp Apple pie spice
1 tbsp Baking powder
1 tbsp Baking soda
3/4 cup Coconut milk
1/2 cup Apple sauce
1/2 cup Avocado oil
2 tbsp Apple cider vinegar
1 tbsp Lemon juice
1/2 tsp Salt

Instructions

In a large bowl, whisk the wet ingredients: eggs, coconut milk, melted coconut oil or avocado oil, vanilla extract, lemon juice, apple cider vinegar, applesauce (all at room temperature)
2. In a separate bowl, combine the dry ingredients: hazelnut flour, bamboo flour, erythritol, baking powder, baking soda, and cinnamon (or apple pie spice). Slowly mix the dry with the wet ingredients, gently folding in the grated and diced apples.
3. Pour batter into a lined muffin pan using a cookie scoop for even portions. Optionally, sprinkle a crumb topping over the top of each muffin before baking.
4. Bake at 350°F for 50 minutes, or until the center of the muffins is set and the tops are golden brown.
5. Let muffins cool in the tin for a few minutes before transferring them to a wire rack. For best results, let them cool completely before storing.

Nutrition