Just wishing fall would hurry up and get here hasn’t worked for me so far – it’s another triple-digit September day here in Arizona.
Apparently Mother Nature needs a little more encouragement.
I decided to bribe her by baking these paleo and gluten-free apple spice muffins.
Who can resist the sweet fall aroma of fresh-baked apples and cinnamon? I’m hoping she gets the hint. We’ll see.
In the meantime, I’m pretending it’s a chilly autumn day and enjoying these moist, not-too-sweet, chunky apple muffins with a bit of crunch from the chopped walnuts.
Delish hot out of the oven. With just a sprinkle of coconut sugar on the top. Sooo good!
No matter what the weather’s like where you are, I think you’re going to love this easy paleo recipe.
You’ll need 2 apples. I chose the Granny Smith variety, but grab your favorite. Peel and core both, then shred one with something like a cheese grater and chop the other one into little bits.
If you don’t like nuts, you can leave them out. I really love the crunch and how the muffins look when you sprinkle a few nuts on top before baking.
The apples make these very moist, so you’ll definitely want to test these with a toothpick through the center to make sure they’re done. If your toothpick doesn’t come out clean, stick them back in the oven to allow the centers to cook through. Lower your oven’s temperature by 25º if you need to – that will help keep the tops from getting too crispy while they finish cooking.
These are best warm right out of the muffin tin, but you can also freeze these in a Ziplock-type bag. Just pop a frozen one directly into your microwave and zap for 20-30 seconds for a warm, moist, spicy apple muffin ready to enjoy.
And in case you’re curious, I used Primal Palate’s organic Apple Pie Spice.
Hope you like this easy paleo recipe chunky apple spice muffins!
Send me your comments if you try this recipe, and some cooler weather if you have any to spare!
Chunky Apple Spice Paleo & Gluten-Free Muffins Recipe
September 4, 2017
- Yields: About 12 muffins
1Stir all dry ingredients together in a bowl (except the walnuts)
2In a larger bowl, mix together all the wet ingredients (except apples)
3Peel and core 2 apples. Use a cheese grater to shred one apple. Chop second apple into small pieces
4Pour the dry ingredients into the bowl with the wet ingredients and mix together well
5Stir in both the shredded and chopped apples
6Stir in the walnuts (save some to place on top of muffins before baking if desired)
7Pre-heat oven to 350ºF
8Fill silicon or paper baking cups about 3/4 full and place inside a muffin tin
9Bake at 350ºF for approximately 20-23 minutes (check for doneness with a toothpick through the center – if the toothpick comes out clean, the muffins are done)
10Remove from oven and lightly sprinkle tops with coconut sugar if desired. Allow to cool before enjoying
Cover muffins and store at room temperature up to a few days, or can be frozen in a zipper lock bag to enjoy later.