Paleo Apple Muffins

Cathy White


Perfect for breakfast on the go! These are high in protein and fiber. They are a favorite to eat anytime.

Can substitute almond flour if you wish. I prefer the flavor of the ground cashew meal.

You can also substitute any other sweetner for the coconut sugar i.e. honey or agave nectar.


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15 Min
20 Min


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  • 1 1/2 c
    ground cashew meal
  • 1 1/4 c
    apple with the skin, finely chopped (1 large)
  • 2 large
  • 1/3 c
    organic coconut sugar
  • 1/3 c
    coconut oil, melted
  • 1 tsp
    organic apple cider vinegar
  • 1 Tbsp
    pure vanilla extract
  • 1 tsp
    baking soda
  • 1/4 tsp
    sea salt
  • 1 1/2 tsp
    apple pie spice

How to Make Paleo Apple Muffins


  1. Preheat oven to 325°F
  2. Prepare muffin tin with 11 paper liners for easy clean-up
  3. Melt the coconut oil in the microwave. Put it aside to let it cool a little.
  4. Finely chop the apple with the peel, in the food processor or hand chopper. Set aside.
  5. In a bowl combine the cashew meal, baking soda, salt and apple pie spice. Set aside.
  6. In a large mixing bowl, beat the eggs then add the coconut sugar, apple cider vinegar, vanilla, coconut oil and chopped apples. Mix until combined.
  7. Now add the cashew meal mixture (dry ingredients) to the egg mixture (wet ingredients) and mix until well combined.
  8. Pour the batter into prepared muffin tin. I usually get only 11 muffins, if you use a little less when filling, I'm sure you can get 12 muffins.
  9. Bake for about 20-25 minutes or until when a toothpick inserted comes out clean.
  10. Let cool and enjoy. Must refrigerate any leftovers.

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