Almond Flour Applesauce Muffins
These almond flour applesauce muffins are soft and tender. Made with natural sweetener and minimal oil, these muffins are healthy and filling. Try these lower-carb muffins for breakfast or a snack!
I have a recipe for almond flour muffins in my cookbook that I absolutely love. The only problem is, it calls for canned pumpkin and that can be hard to find in the grocery store during the summer! I decided to try the recipe with applesauce instead of pumpkin and I’m thrilled to say it worked perfectly!
I love all types of muffins but chocolate chip muffins are my favorite. Can you blame me? It’s like eating dessert for breakfast! If you’re not a chocolate fan like I am, you can also make these muffins with chopped walnuts, instead of chocolate chips. Or if you’re looking for a fruity recipe, try these strawberry almond flour muffins.
Tips for the perfect almond flour applesauce muffins
- The muffins will brown significantly. Don’t worry- you haven’t burned them!
- Be sure to use room temperature ingredients, so the melted coconut oil doesn’t solidify when mixed.
- To quickly get your eggs to room temperature, place them in a bowl of warm water for 2-3 minutes.
- Feel free to use any chocolate chips you like. I prefer mini chocolate chips to get a little chocolate in every bite!
I recommend using a 1/4 cup measuring scoop to spoon the batter into the pan so you can fill the muffin cups evenly. I use paper liners so I don’t have to worry about them sticking to the pan. Plus, it makes clean up a breeze!
Are Almond Flour Muffins Healthy?
Yes, absolutely! Almond flour is filled with protein, fiber, and healthy fats. That means these muffins will keep you full and satisfied. The applesauce helps these muffins stay deliciously moist without the need for a lot of oil or butter. All you need is a little bit of coconut oil! If you wanted to make these lower in sugar, you could skip the chocolate chips.
Almond Flour Muffin Substitution Ideas
- You can make these into mini muffins if you prefer. In a mini muffin pan, add 2 tablespoons of batter per muffin and bake for 12-13 minutes.
- You can use chopped walnuts or pecans in place of chocolate chips for a less sweet version.
- Feel free to use agave, honey, or maple syrup for the sweetener. I’ve tested all three and you won’t notice much of a difference between them.
How to Store Leftover Muffins
Keep these muffins in an airtight container at room temperature. Thanks to the applesauce, these muffins will stay nice and moist for up to 5 days!
Where to Buy Almond Flour
Look for almond flour near the specialty flours or in the gluten-free section at the grocery store. Bob’s Red Mill is usually pretty easy to find at most larger grocery stores. You can also find it on Amazon, at Trader Joe’s, or at Aldi!
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Almond Flour Applesauce Muffins
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Description
These almond flour applesauce muffins are soft and tender. Made with natural sweetener and minimal oil, these muffins are healthy and filling. Try these lower carb muffins for breakfast or a snack!
Ingredients
- 2/3 cup applesauce
- 2 large eggs
- 1/4 cup honey
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla
- 2 teaspoons apple cider vinegar
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- â…“ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line a muffin pan with paper liners.
- In a large bowl, combine the applesauce, egg, honey, melted coconut oil, vanilla, and apple cider vinegar.
- Add the almond flour, baking powder, baking soda, salt, and chocolate chips.
- Mix until just combined.
- Scoop ¼ cup of batter into each muffin liner.
- Bake for 19- 22 minutes or until a toothpick inserted into a muffin comes out clean.
Notes
The muffins will brown significantly. Don’t worry- you haven’t burned them!
Be sure to use room temperature ingredients, so the melted coconut oil doesn’t solidify when mixed.
Feel free to use any chocolate chips you like. I prefer mini chocolate chips to get a little chocolate in every bite!
These are very tasty. We like cinnamon, so I added lots, and I swapped avocado oil for the coconut oil. Nothing else I’ve made with almond flour has been as moist as these. We really loved them!!
Absolutely wonderful muffins! I substituted walnuts for the chocolate chips. Today I’m planning to add raisins as well as nuts.
I am Anonymous. Forgot to say I used 1 cup almond flour and 1/2 cup oat flour. Perhaps a little lighter than if it had all been almond flour. And less expensive too.
Hi!
I saw your above link to your Strawberry Almond flour Muffins and thought to myself, what about adding fruit to these muffins? Can I make these applesauce muffins, toss fruit (apple pieces or strawberry) in cornstarch and add it to this recipe??
These were fabulous. I did toss fresh strawberry with a teaspoon of cornstarch and fold it in. I also subbed the applesauce with banana. Beautiful and delicious. Made 9 muffins using 1/4 batter.
These were amazing. I tried them without the chocolate chips because I was worried they wouldn’t go with the applesauce but you can’t even taste the apple sauce. They are the perfect sweetness and so fluffy and moist.Â
This is a keeper! Turned out great – hubby and I are doing keto, but I needed something grandkids could also eat. I added low suger Hu chocolate chunks and then put a frosting of cream cheese mixed with a little monkfruit – natural color sprinkles on top. Big hit!! ( and these grandchildren are rather particular as their mom is a great baker )
I used flaxseed egg substitute. Don’t do it. Never cooked firm very runny
I also used flax egg! Tasted delicious but like you said, didn’t firm up.Â
Amazing! My preschooler and I loved these. Added a bit of grated carrot and white chocolate chips. For the sweetner I did half maple syrup, half monk fruit. Will definitely make again!
I’ve been baking everyday for 2 weeks and this is the first recipe I’ve made that turned out.  I don’t eat sugar so I’ve been trying to adapt recipes as gluten free, vegan and fruit sweetened  – I realized there is a reason there aren’t these types of recipes on the internet. I figured 2/3 might work better & I compromised with using pasture raised eggs from humane farmers.  I was about ready to give up on baking and then today I tried this recipe.
I only has 1 cup of almond flour and so I modified with 1/2 of the other ingredients. Â I omitted the sugar and used less than a teaspoon of maple syrup. I used organic sunflower oil and at the end I added some grated carrots and raisins. Â I baked it in a mini Corningware It was so fluffy and moist and the perfect sweetness for a healthy breakfast.
I’m gonna try it with zucchini too and reduce the cider vinegar a little
 I’m curious now what other recipes you haveÂ