Autumn Almond Flour Muffins
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Autumn Almond Flour Muffins

Submitted by: Coach Taryn

Prep Time: 5 Minutes

Cook Time: 18 Minutes

Servings: 10

This gluten-free muffin tastes like fall!


    1/3 c. pumpkin puree, canned

    2 tbsp. maple syrup

    2 tbsp. coconut oil

    1 tsp. apple cider vinegar

    2 1/2 c. almond flour

    3/4 tsp. baking soda

    1/2 tsp. sea salt

    1 tsp. cinnamon

    3 egg


Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper or foil liners.

Whisk together almond flour, baking soda, sea salt, and cinnamon.

In a separate bowl, whisk together eggs, pumpkin puree (or substitute butternut squash puree or sweet potato puree), maple syrup, melted coconut oil, and apple cider vinegar.

Add the wet ingredients to the dry ingredients, stirring until blended. Optional: fold in 1 cup of diced apple or 1/2 cup of chopped nuts and/or dried fruit.

Divide batter evenly among prepared cups. Bake in preheated oven for 14-18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin for 30 minutes. Remove muffins from tin.