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 great! I substituted olive oil for the coconut oil. I added a dash of cinnamon and flaxseed meal.Â
These were amazing!!!
Came out great! Very moist and delicious without the guilt. Used half honey and half maple syrup. Â Excellent! Â Great way to use up the almond pulp
Came out great! Very moist and delicious without the guilt. Used half honey and half maple syrup. Â Excellent!
These were wonderful! Light and fluffy and not too sweet!
Incredibly moist and delicious, and so easy with such easy ingredients! The flavor and texture are both delectable. The only thing I substituted was grape seed oil instead of coconut oil. Oh – I made them twice: first time with chocolate chips and the second time plain. I actually preferred them plain, even though I am a chocoholic. I felt the chips got in the way of the flavor, and the lovely, soft, melt in your mouth texture of the muffin. Also, I filled the cups up more to get larger muffins, and ended up with 7.
I made these and I have to be honest they were really really dry. The chocolate chips helped a little bit i won’t be making them again.
Hi Veronica! I’m so sorry- that must have been disappointing. Did you make any substitutions? I’d love to help troubleshoot what might have gone wrong!
Just made this exactly as the recipe called for – so perfectly moist and delicious! I think I’ll have to make another batch tomorrow 😊
Yay!! I’m so glad you enjoyed them!!
This is WAY too much baking soda and baking powder. A volcanic eruption just occurred in my oven.
I have tried 3 times and cannot figure this one out. Any help?