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


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


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

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