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.
Yield: 10 muffins
Applesauce Muffins (Paleo)
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.
Instead of using the coconut flour is it possible to use that 1/2 cup extra almond flour?
Sorry, but no. Coconut flour absorbs a lot more liquid than other flours.
I was short on almond flour, and used hemp protein powder to complete the cup. Turned out great. Just fyi! Love this recipe
I used oat flour and they came out great! I also used sugar free syrup instead of the honey. Might add a bit more sugar free sweeter next time.
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.
I’m thinking of making these with pumpkin rather than applesauce. Not much of a baker. Any comments or suggestions on this? Thanks.
I have a similar recipe that uses pumpkin here: https://glutenfreehomemaker.com/paleo-pumpkin-muffins/
Linda anytime with the recipes when they call for Milk! Can l substitute MILK for APPLESAUCE??? Thanks Jo Jo
Jo Jo that really depends on the recipe I think. I’ve never tried that substitute so it’s hard to say. I mostly use almond or coconut milk.
Do you know the nutrition amounts in these muffins? Thanks!
Baked a double batch yesterday, took half of the muffins to women’s group. Several of us are trying to cook healthier for our families. AND these muffins were a great success. Good texture, mildly sweet, so many compliments. Sharing the recipe , thanks for making this available.
Just used my snow day wisely and made these muffins, if not just because I googled the ingredients I had on hand, and these popped up. Delicious! Very moist and light. So easy to make too! I may try this as a loaf bread next time.
Also, I noticed a comment asking about egg substitute in place of the eggs. I only had egg substitute on hand, and it worked like a charm!
Just had one of these with my coffee and it was amazing!
Followed recipe exactly just added 1/2 chopped apple with skin!
MOist an cinnamony not dry at all!
Saved to my favourites.
THANkyou!
I just tried this today as I had all the ingredients at home. I made it just like the recipe telss and I’m amazed at how simple to make it is and how good it turned out. The texture is perfect. Great for my low carb diet. I totally recommend it!
These came out great! I tweaked it a bit…used maple syrup instead of honey(it’s better when heated than honey) and didn’t have vanilla so I used half of a dropper full of vanilla stevia. Very happy, very delicious. Thanks for the recipe!
GREAT recipe, 5-stars! They are delicious -will be making these again and again. Thanks!
Linda,
My 8-yr-old grandson is a new type 1 diabetic who has recently been diagnosed with celiac disease. I’ve read all your comments about substitutions, but none for making these muffins with a sugar substitute? I know the coconut flour needs plenty of liquid so I assume that it would need to be a liquid sweetener. What are your comments regarding the change?
These were delicious! My apple tree is exploding so I will be canning applesauce and making these all year! Thank you! I did add 1/2 c of flaxseeds and 1/2 c of dried cranberries since my grands love them. This recipe is a keeper!
They look delicious!
Hi, I have an almond allergy, is there any other flour that I can use as a substitute?
I haven’t tried it with another flour, but I would think that any nut flour would work, such as hazelnut flour.
Do you know what the macros are for this muffin ?
Can I add blueberries to this recipe without it effecting the outcome?
I have made these twice with all ingredients the same as recipe. First time it was slightly looser and I had 10 cupcakes. Second time was thicker and I had nine cupcakes. Both times were super delicious and moist. I did have to put them in five minutes extra. Probably just my oven. I need to go 5 degrees hotter or 5 minutes longer.
I’ve made these three times now. The first time they came out amazing! The second two times I couldn’t seem to get them quite right and I have no idea why!
I’m pretty positive I followed the recipe exactly the first time. The second time, the only change I made was all coconut flour and no almond flour. The third time, I followed the recipe exactly again. The second and third times the muffin batter came out thick and didn’t really rise into muffins if that makes sense.
Any idea what I could be doing wrong? The only change between the first and third attempts would be a different brand of honey and a different brand of apple sauce.
Now, I’m second guessing myself and wondering if I maybe used all almond flour the first time and no coconut. Ahhh, who knows. Any suggestions would be appreciated!
Haley, I don’t know what would have made the difference between the first and third times, but using all coconut flour would definitely cause a problem. Coconut flour absorbs a lot more moisture than most flours. And I find that different brands of coconut flour can vary in how much moisture it absorbs. Let the batter sit a few minutes to see how much it thickens up. If it looks too thick and dry, add more liquid. I hope you can get it figured out!
Great recipe. I used half almond flour, half spelt flour and subbed out the honey for maple syrup. Came out excellent.
Lisa, that’s fine if you can eat gluten, but I want to be sure that you and anyone reading your comment understands that spelt is not gluten free.
I made them and it’s so delicious!! Can you please advice if it might work if I reduce the honey? It was a little too sweet for me.
It should be fine if you reduce it a little, but the honey does add moisture. So if the batter seems too dry, add a little extra applesauce or some almond milk.
I will give it a try, thank you!
Would love to know nutrition info. Including fiber and calorie count as well as protein