Almond, Pineapple, Apple Muffins
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Almond, Pineapple, Apple Muffins

Submitted by: Katherine Friedman

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Servings: 12

Very tasty gluten-free muffins. Lots of flavor from the different fruits in these!


  • 2 c. almond flour, organic
  • 1/2 c. olive oil, extra virgin, unrefined and unfiltered, organic
  • 8 oz. pineapple, crushed, can, organic
  • 1 lrg. banana, fresh, organic
  • 1/2 med. apple, Granny Smith, fresh, organic
  • 1/4 c. walnuts, raw, organic
  • 3 egg, omega-3, cage-free, organic
  • 1/2 tsp. baking soda, pure
  • 1/4 c. blueberries, fresh, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/4 c. water, purified


Preheat oven to 350ºF. Line muffin tin with cupcake liners.

Combine almond flour, baking soda, and sea salt (optional) in a bowl. Add lightly beaten eggs. Then, with mixer on high, add banana, crushed pineapple (and its juice), olive oil, and water. Stir in walnuts, chopped apple, and fresh or frozen blueberries.

Pour batter into muffin cups, filling to the top without overflowing. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.