These paleo applesauce muffins are gluten free, dairy free, and refined sugar free. They’re great for breakfast or snacks and are perfect for on-the-go eating. Because they are made with almond flour and coconut flour, they are much lower in carbs than most muffins.
I like using a combination of these two paleo flours. They each add different characteristics resulting in a moist muffin that will stay with you longer than most.
Applesauce Muffins (Paleo)
Yield 10 muffins
Ingredients
- 1 cup almond flour (I use Honeyville)
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 4 large eggs, lightly beaten
- 1 cup unsweetened applesauce
- 2 teaspoons vanilla
- 1/4 cup honey
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350° F and grease 10 muffin cups.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.
- Add the eggs, applesauce, vanilla, and honey. Mix until combined.
- Spoon into 10 muffin cups and sprinkle the chopped walnuts.
- Bake for 20 – 25 minutes until a toothpick comes out clean. Transfer to a wire rack to cool.
These look SO good! They’re on the menu for next week and I can’t wait to try them. 1 Question though, what can I substitute for the coconut flour? I don’t like the taste or texture of it. Thanks!
Coconut flour is unique in it’s properties and the amount of liquid it requires, so unfortunately I can’t recommend any substitute.
Can I substitute some other gluten free flour for almond flour and do an egg substitute I cannot have almonds or eggs at present time.
You could use a different nut flour for the almond flour but I don’t know about an egg substitute because coconut flour requires the eggs.
I made these yesterday and was pleased but I’m going to have to tweak them for the next time. They weren’t sweet enough and the instructions say to bake for 20 to 25 minutes. I checked them at 13 and they were way over done so they’re very dry. I meant to give them a 4 star rating but hit the 5 by accident and it won’t let me change.
Coconut flour can vary greatly, and my guess is that the brand you used absorbs more liquid than mine. Try cutting back on the coconut flour. Increasing the honey would also add moisture.
yummy Linda!! These look wholesome and like a great way to start to a morning! Featuring your muffins this week on Allergy Free Wedensday!
I love all things apple! And I LOVE that this recipe uses my favorite grain-free baking flours: almond flour + coconut flour. I am totally making these tomorrow with homemade applesauce.
Thanks for sharing your recipe!
Oh boo, no apples and no applesauce in reserve.
I do have ripe bananas….may have to give it a try 😉
It sayd low carb but approximately how many carbs would be in 1 muffin?
I was looking for a recipe that uses applesauce and this one really delivered. I used half the eggs called for and omitted the honey because my homemade gala applesauce was already very sweet. Delicious for breakfast w/ a schmear of whipped cream cheese!
Made these twice and they are perfect. I halved the recipe and it worked like a dream. If anything they were too sweet so I have reduced the honey. Would this work with banana instead of applesauce?
I’m glad you enjoyed them, Debbie! I haven’t tried the recipe with banana, but I think it would work. If you give it a try, let us know how it goes.
Just made these today subbing puréed banana for the applesauce and it works brilliantly (if not ever so slightly better)! Very tasty. Thank you!
I am severely allergic to anything coconut. Can I use gf flour? Or just use all almond flour? I’ve never baked, except if it comes in a GF box. I’m trying to eat healthier so no more prepackaged foods.
Just curious about the coconut flour.
Thank you for your delicious recipes.
Doreen, I’m sorry but there is not a good substitute for coconut flour because it absorbs much more liquid than other flours do.
We just tried these yesterday and were very pleased! We cook a lot with almond flour but hadn’t combined it with coconut in this type of baked good–very light and moist!
Can I use all purpose gluten free flour instead of almond flour?
Does this recipe yield 10 muffins?
Yes, it makes 10 muffins.