Coconut Flour Apple Cinnamon Muffins Recipe (Grain Free)

Apple Cinnamon Coconut Flour Muffins - Easy Recipe with only eight ingredients

I discovered this grain-free apple cinnamon muffins recipe out of desperation, really. (Isn’t it so true that necessity is the mother of invention?)

On this particular morning I realized I only had five eggs in the fridge—not even close to enough to feed us all, especially when each kid could easily eat three each! I also had coconut flour, homemade applesauce, and coconut oil on hand, so I mixed them and…voilà!

The kids requested them every day at breakfast for a week straight, and a great go-to (and also “to-go”) breakfast recipe was born!

Apple Cinnamon Muffins: A Break from the Norm

I’ll be real here … I haven’t always been a great baker, which I guess makes sense considering we don’t often eat grains. Still, being grain free can mean a lot of scrambled eggs for breakfast, and we all have those days when only baked goods will do.

It always feels great to get it right and hit on a recipe that makes both mom and kids happy.

If you haven’t had coconut flour muffins before, know that they turn out a little smaller and denser than your typical muffin. Still, they have that bready texture and aroma plus protein and fiber that really satisfy. Not to mention all the great health benefits of coconut since these muffins use both coconut flour and coconut oil.

These apple cinnamon muffins stay in the regular rotation at our house and even kick off the breakfast section in my Wellness Mama cookbook. As with almost all of the recipes in my cookbook, this breakfast (or anytime) muffin recipe takes 30 minutes or less to make, uses real food ingredients, and doesn’t generate a lot of dirty dishes to wash up afterward.

If you have to be careful and rotate recipes for allergy reasons, or if you’re just looking to get more variety at breakfast, check out the Wellness Mama Real Plans meal planning tool for more help.

Apple Cinnamon … or Whatever Flavor You Desire!

I chose this applesauce and cinnamon combo out of convenience, but these muffins are incredibly versatile. I even discovered with a few simple modifications I could turn this recipe into these coconut flour apple cinnamon pancakes!

Using either the muffin or pancake recipe as a base, try these mix-ins to change things up from time to time:

  • Reduce the applesauce by 1/4 cup and add an overripe banana before blending
  • Stir in 1/2 cup toasted chopped nuts (like walnuts) by hand
  • Mix in 1/2 cup blueberries or raspberries (fresh or frozen)
  • Add 1/2 cup chopped apples for a little extra texture
  • Add 3 Tablespoons of cocoa powder to make almost cupcake-like muffins
  • Top with shredded coconut before baking for extra crunch

The Recipe

Apple Cinnamon Coconut Flour Muffins - Easy Recipe with only eight ingredients

66 votes


Coconut Flour Apple Cinnamon Muffins




Yield 12



  1. Preheat the oven to 400 degrees F.
  2. Grease a muffin pan with coconut oil (or use silicone muffin cups like these).
  3. Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed. (I prefer the immersion blender so the coconut oil mixes evenly even if cold/hard.)
  4. Let sit 5 minutes. This helps the coconut flour absorb moisture and creates a better texture in the finished muffins.
  5. Use 1/3 cup measure to spoon into muffin tins.
  6. Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.
  7. Let cool 2 minutes, drizzle with honey (if desired) and serve.

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Easy Coconut Flour Apple Cinnamon Muffins

Missing baked goods? Try these other favorite grain free breakfast recipes:

Have you ever tried making grain free muffins? What other variations can you think of? Please share below!

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Reader Comments

  1. These look wonderful, I can’t wait to try them out! I’ve been making wheat blueberry muffins lately, but I like the idea of using coconut flour and coconut oil even more!

  2. Those sound so yummy! One question – do you melt the coconut oil before mixing it in?

      • Thank you for that clarification! I get confused with some of the baking recipes and never know to melt or not to melt!

      • I mixed everything on low in my Vitamix, made it super easy to pour into muffin tins as well.

    • That was the same question I had too! It was unclear if you needed to melt or measure at solid. ALSO…. It says to use an immersion blender or whisk but I am guessing I can do this with a hand mixer as well??

    • I melted it first, came out fine.

  3. I tried this recipe tonight! Pretty tasty and much better than the attempt I made using an incomplete recipe from elsewhere on your site last night!

  4. Isn’t coconut oil high in cholestrol?

    • As long as coconut oil is not hydrogenated and is in cold pressed,
      extra virgin, unfiltered form, it actually has a good effect on
      cholesterol. The medium chain fatty acids and lauric acid are great
      for the body and don’t raise cholesterol at all. check out this
      article if you are interested in reading more:

      • This is the first recipe from your book I made . Measured carefully and double checked all ingredients. Definitely only made 9 muffins! I even put a little less than one-third cup in each. Kind of disappointed

    • Dietary cholesterol does NOT raise blood cholesterol! carbs do!

      • Not ALL and ANY carbs raise cholesterol. It’s the bad carbs, aka the simple carbs that can raise cholesterol. Complex carbs can actually lower cholesterol. What else raises cholesterol? Animal protein (if eaten too often). I suggest reading the fabulous and research based book called “The China Study” by Colin Campbell. It’s so informative.

    • Coconut oil has no cholesterol. Cholesterol is something that only animals make, thus it’s only in animal foods and animal products. In addition, the idea that cholesterol is bad for us, has been disproven.

    • Coconut oil has zero cholesterol, not that it matters anyway. After more than a decade of research confirming that dietary cholesterol intake does not contribute to blood cholesterol levels, the world health organization finally acknowledge the same. Coconut oil is high in a healthy type of saturated fat called medium chain triglycerides. It is not only a healthier alternative to other oils, but actually a fat that you should try to intentionally get in your diet.

  5. I’m going to try this in the morning. Do you make raw or cooked applesauce? I’m wondering if my raw applesauce will have too much moisture…

    • I’ve always just used my homemade canned applesauce, so I’m not sure.
      Raw applesauce may have too much moisture, but you may be able to
      just use a little more coconut flour or a little less applesauce. The
      consistency you are going for is thicker than pancake batter but
      thinner than peanut butter. I used a small measuring cup to scoop
      into the muffin tins. I would think as long as you can get the
      consistency right, it should work.

      • I hope someone can give me some pointers. I didn’t know where else to ask for help. I have a traditional mini pumpkin chocolate chip muffin that my son just loves. He has given up wheat with us, but this is one he is missing. How do I go about adapting or changing it to make it healthy?

        • You could sub pureed pumpkin for the applesauce in this recipe, add pumpkin pie spices to taste and chocolate chips, and it should be somewhat similar.

        • Elana’s pantry has lots of grain free recipes. I have gotten a good pumpkin one there if you don’t find one here.

        • Try part oat flour and part brown rice flour in your recipe. I make pumpkin cranberry muffins with brown rice flour.

        • I substituted almond meal for some of the coconut flour. And I cut out an egg and added 1 tablespoon flaxseed meat mixed with a little water for added omega 3’s and fiber.

        • You can throw oats in the blender & turn it into flour. I make banana chocolate chip muffins with it. My recipe uses 2 cups. Add in a tsp. of xanthum gum for stickiness since there’s no gluten.

  6. Love. Love. Love this recipe. Just made my second batch of the week. Satisfies the craving for sweet and bready! I miss Panera bagels!!!

    • I tried these and these were awful!! Not sure why but all I can taste is egg.

      • I was wondering about that. 5 eggs seems like a lot, can you make with less?

  7. Delicious!!! And great texture too! I didn’t have any applesauce, so I used my food processor to shred two medium apples. Then switched to the blade attachment and added everything else and blended it all together. I think the apples make them sweet enough I didn’t even need to add any honey! Can’t wait to try a banana nut version next….

  8. Any one try these with almond four?

    • I haven’t yet… I’m hoping to be able to buy some almond flour
      really soon. I’d think you’d have to adjust it some, since almond
      flour acts a little more like wheat flour, and coconut flour is much
      more dry. I’d think you’d have to add closer to 3/4 or 1 cup, but as
      long as the consistency is right, it should work.

    • I did this morning.  Cut the eggs down to three, and ended up tripling the flour (1.5 c) as the almond flour is not nearly as dry.  I also added a tsp. of cider vinegar to activate the soda.  Only 1.5 tbsp of oil just to cut back.  They were marvelous and with company over didn’t make it past noon 😉

      • I wondered if I was the only one thinking about vinegar in response to the baking soda. Thanks for posting your experience! I’m looking forward to doing the same!

  9. These sound great, but Im wondering, does anyone know the rough calorie count and other nutrition information. I swear, if I make something labeled “healthy” my husband thinks that means he can eat double to balance it out 🙂 Thanks!

    • They are low in carbs and high in protein, so he will probably find
      he gets full before be can overeat them! If weight loss is a concern,
      these shouldn’t raise blood sugar enough to cause weight gain.

    • 168 calories per muffin

      • Thank you! Does anyone have a carb count? I am diabetic and need to count these.

  10. It also helps to add salt.

  11. The muffins (for me) took about 20 minutes. Also, I highly recomend using the cocoa powder as an extra engredient!

  12. Almond flour works well! I melted the coconut oil. This recipe is going in my weekly rotation! Thanks Wellness Mama!

  13. FYI: I also just made these directly from the recipe as a “bread” in an 8×8 glass pan. I just baked it a little longer until it was browner on the sides and not sticky on the top. Less to clean up! 🙂

    • Great idea and good to know it works! I’ll have to try that too!

      • Worked out GREAT! This is now my go-to bread. 🙂 I tried a different recipe today and it failed miserably. Your recipe is FOOL PROOF and Delicious!!!

    • I did the same in an 8×8 glass pan. The bread came out so nice, you can slice a piece in half and use like regular bread for sandwiches! Going to try it without the cinnamon and use em for PBJ, etc… Super texture!

  14. where do you get your coconut flour? and what is a good price for it? i’m excited to try this out!

    • I get from Tropical Traditions, but you can find it at some grocery
      stores and even on Amazon, sometimes for cheaper.

      • Hi, I am addicted to your website, really great stuff! I am wondering if you have ever tried to make your own coconut flour? It is pretty expensive so I was thinking of trying this, with the coconut chips maybe.

        • I’m all for DIY but coconut flour is one of the few things I wouldn’t make myself. There’d be no way you could get it fine enough because it’s so fiberous. And apparently coconut flour is not ground dried coconut. I’m able to find it for less than $5/pound and since you use such a small amount in each recipe it lasts for a long time.

          I’ve tried a couple different brands, and each brand is not equal. Bob’s Red Mill is coarser ground and leads to a very fiberous-textured baked good. The Coconut Secret I use now is a little finer. I bought it cheap on Swanson Vitamins. I also have a bag of Nutiva from Azure Standard so we’ll see how it compares.

          Happy baking!

          • What did you think of Nutiva? I’m new to gluten free baking and I don’t care for it.aybe I’m just not familiar with the texture. I’m wondering if I should try the Coconut Secret.

      • THANK you for the link!

    • I buy Nutiva coconut flour off of amazon in a 3 pound bag. You can also find it on or has it in 1 pound bags.

      • FYI…my local Costco has the 3-pound bags of Nutiva coconut flour for $6.99 🙂

  15. Sounds good.  I just made an apple spice muffin with coconut flour the other day but used diced apples.  I wonder if the kids would like this one better. 

  16. we have an abundance of zucchini & squash from our garden right now and wanted to make muffins with them to freeze… have you ever done that with the coconut flour and adapting this recipe??  Do you think it would work?

  17. hi 🙂 is there any way of making these in advance – either the night before or on a bake day and freezing them? how well do they keep in a tin or do they go all soggy? many thanks 🙂

    • Hi, I can tell you that these freeze really well; I’ve been baking a batch, freezing them on the same day and getting them out as needed for the kids’ breakfast.

      • many thanks 🙂 xx

  18. I made the muffins and added some fresh blueberries. They turned out very well, but for some reason they did a number on my stomach. I’ve been having one for breakfast with some berries and they keep me full, but the tummy ache is not a good side effect. Any idea what would cause this? I followed the recipe exactly, just added the blueberries.

    • Have you eaten them before without the blueberries without problem? For some people, the large amount of fiber can cause stomach issues the first few times you eat it.

      • No, this is the first time I made them. I eat blueberries often, though. Would the large amount of fiber still cause trouble even though my diet includes tons of veggies and some fruit daily? Thank you for your help. I enjoyed the taste of the muffins, but they’ve given me a “fat” feeling and lots of tummy trouble 🙁 If I can figure out the glitch, I want to keep baking them!

        • The fiber could still be the problem, as it has a lot more than even most vegetables. It could also mean you are intolerant to coconut though… do you eat other coconut products without problem? Maybe
          try them again in a few weeks and see how you do? If you see a reaction several times in a row though, I’d avoid them..

          • Ok, that sounds like a plan. I do eat other coconut products (like roasted veggies in coconut oil) and use coconut oil on my skin, so I don’t think I have an intolerance. I’ll try them again and maybe give some of the batch away to friends. That way I’ll eat only a couple instead of one each day for several days 🙂 I so appreciate your help!

          • Sometimes when we mix fruit with other types of foods, it can create gas and other problems. I am one of those people who cannot tolerate mixing…. : /

    • I found that adding a lot of cinnamon upsets my digestive track. I am going to try allspice next time.

  19. I just finish making this recipe. However, I didn’t make muffins I made it as a bread. 🙂
    I only use one 1 tablespoons of cinnamon and I added some raisins, I used Truiva for my sweetener and it taste so DARN GOOD! I think I am going to add some almond milk next time and cook them as pancakes and see how they come out!

  20. can you use butter in place of the coconut oil? are they generally good substitutes fir each other?

  21. Made these this morning for my grain-loving family. A hit! Very filling, and we served them with a mashed banana and cinnamon puree as a topping.

  22. These tasted great and the whole family loved them but they raised my blood sugar (I have to test for gestational diabetes). Big time bummer. I did use the honey and I added some banana as mentioned at the bottom. Oh well, lesson learned, but I did freeze some for after baby is born.

    • I would try them without the honey and banana – both individually have a relatively high glycemic index – and you used both of them. The apples should be sweet enough. If not, I would probably add tad organic stevia. Haven’t tried it yet, but I’m about it. 🙂

      • Hey ALL!
        I’ve finally . . . decided unless people are allergic/sensitive to gluten. I would just make regular muffin and enjoy it ONCE in a . . . blue moon (and blue moon for me occur every 1 1/2 month:) LOL) because it is way too coconut tasting and it is just not worth eating:)

        It is about taste and not quantity . . . LOL:)

        But otherwise, I am completely LOW CARB!

  23. Made these this morning and they were awesome! I added blueberries and baked in a silicone loaf pan. Yum…thanks for the recipe!!

  24. I added this before baking (streusel topping): brown sugar (about 1/2 c) pecan chips (tiny pieces) about 3-4 T, 2t cinnamon, 2-3 T grass fed butter, pinch of salt. Mix with hands until its like play dough texture. Break small pieces and put about 3-4 pieces on top of each muffin….this made the muffins completely awesome!! Everything is better with streusel! Haha!

    • I also substituted pure maple syrup instead of honey.

  25. I think they’re WONDERFUL… Even though i didn’t have any eggs, i had to use water, vegetable oil, and baking powder… 🙂 it still tastes OK though…

  26. Just popped them in the oven 😉 Looking forward to tasting them warm!

  27. Just made these today – great texture.  I am going to add raisins and chopped apples to the next batch for a little more sweetness!

  28. I can’t wait to make these,  Curious though, how many muffins did it make?  Thanks.

  29. Made these today and loved them!  Thanks!

  30. I’m having one of these with a cup of tea as I write this — delicious! This is one of the few coconut flour recipes I’ve tried that’s resulted in a well-risen cake with a proper muffin appearance (maybe it was because I added chopped apples?). Thanks for the great recipe!

  31. This is a great recipe! These muffins are delicious and filling. Perfect for a to-go snack. One thing I keep forgetting is to warm the applesauce to keep the coconut oil from turning to concrete. Love these though. I make them almost weekly.

  32. I’m out of baking soda. Will something else work???

    • You actually don’t need the baking soda, but baking powder would also work, or you could just omit and they wouldn’t be as fluffy…

      • I never use b.soda but double b.powder instead. Also, I made these last week and they were so good I made them again. I doubled the recipe but they turned out terribly. I’m having issues with being successful with coconut flour so was really happy they turned out the first time. Is this maybe not a doubleable recipe?

  33. Wow. This sounds wonderful, and so many ideas on adapting it! I am a baker who is off grains and going nuts without baking. Thank you!

  34. Wow! These are surprisingly good! They came out perfect. I swapped a mashed ripe banana for 1/4 cup of applesauce and also added a big handful of walnuts to the batter. Opted for a half a stick of butter instead of coconut oil, too. Very moist and surprisingly muffin-y! I will definitely be making these often!

  35. I just finished making these.  I didn’t have applesauce so I used 1/2 cup of yogurt and 1 chopped up apple instead.  I did add the 2 Tbsp of Agave nectar.  It took a little longer to cook but they turned out great.  Mine made 12.  My hubby scored it 7.5 which is good as I’ve never gotten higher than a 9 as he assumes 10 is perfection.  I added a few chocolate chips just to his which he enjoyed.  Thanks so much for the recipe!  Oh, and I did add 1/4 tsp sea salt just to help make the sweetness stand out. Many thanks – I just joined the blog.

  36. I’m not a huge fan of cinnamon, but made these for my daughter (exactly as posted with the cocoa powder addition) and snagged one. While the flavor isnt my most favorite, the texture is amazing! Has anyone ommitted cinnamon with good results? Would these make “chocolate cupcakes” without the cinnamon? Ideas for other flavor variations if cinnamon is ommitted?

  37. I just made them, only change was 4 eggs and added walnuts! A great go to recipe, I also poured some creamy peanut butter on top of 2 out of 3 that I ate.

  38. anyone make these at high altitude?

  39. delicious! i didn’t have a full cup of applesauce yet & wasn’t about to make more, so i used a 1/3 cup of yogurt. made a perfectly moist muffin but it really needed the extra apple for flavor. i used the full amount of cinnamon & it was perfect. i used my food processor instead of mixer which made a perfectly smooth muffin. these muffins were lighter than the cupcakes for my daughters birthday a few weeks back- i may try them as cake SOON!

    • that was a full cup of applesauce LEFT not yet…

      • Thanks, I did use softened, but after I added the eggs, the coconut oil clumped. Would you advise to always use room temperature eggs, when baking with coconut oil?

        • That can help. I usually just use an immersion blender and it mixes it all even if the coconut oil hardens

          • Thanks, I brought everything to room temperature. I added 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves, and bumped up the vanilla to include 1/2 tsp with the tsp. And put in a extra tablespoon of honey.

  40. I just made these today for my son’s first birthday. I added the cocoa powder, vanilla, and honey in with the batter. I also made a date paste “icing” with vanilla, a little extra honey, and cocoa powder. I baked them in large muffin pans for about 22 minutes. They ended up being moist, but lacked flavor. Next time I’ll only use 1/2 cup applesauce and add 1/2 cup butter in addition to adding additional honey or date paste for additional sweetness. These are definitely worth making again, just with a few adjustments. Thanks for the recipe!

  41. Wait, I need to make … say… 50 muffins. What’s the serving amount for the one you posted? I’m a new muffin making machine and need advice.

    • The one posted will make 10-12, but I”d make in small batches to make sure things mix evenly…

  42. I do not have an oven. Would it be possible to steam the muffin instead of bake?

  43. You mentioned that extra virgin coconut oil will lower cholesterol.

    1) Is extra virgin coconut oil = cold pressed coconut oil?

    2) can we use the extra virgin or cold pressed coconut oil for frying?

    3) I currently use a coconut oil that says, “Neutral Flavor” on the bottle, mainly for frying as someone once told me that extra vigin or cold pressed coconut oil should not be used for frying. I assume this neutral flavored coconut oil is neither extra virgin nor cold pressed. Is it safe for frying?


    • Organic extra virgin coconut oil is cold processed and is a stable saturated fat that can be used at high temperatures…

  44. Hi- When I printed out the recipe, the name of the recipe did not appear at the top; Just thought you would want to know this.

  45. I’m new to coconut flour and the whole idea of GF in general. Are these muffins GF?

  46. This is exactly what I was looking for to make a yummy homemade school snack for my son (and the younger ones, too!). Going to bake them right now! Thanks!! 🙂

    • SUCCESS!! I’m not a huge fan of the flavor (I think I’ll add in a banana and some apple chunks next time!) the texture is AMAZING! I tried one and thought “there’s no way the kids will like this” Well I was wrong! They asked me for them and then asked for more! Score! Thanks for such an easy recipe that my kids love!! 🙂

  47. i just want to make 5 muffins, can i just cut the ingredient measurements in half?

  48. I love the muffins!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • i do to

  49. I just made these today with diced apple and nuts added. I greased the muffin tin with coconut oil, but the muffins still stuck to the bottom of the pan. Any suggestions for preventing this? Thanks.

  50. When halving the recipe, should I use 3 eggs, or 2?

    • I would do 3, it will just make them fluffier. Err on the side of caution IMO

  51. I substituted the applesauce with pumpkin and added pumpkin spices. They were gross; don’t try it :P. I tried to salvage them with glaze, but no one would eat them. The texture is really off too. I’m hoping the apple would be better. I can’t imagine there being enough sweetness in just the apples; maybe if I added raisins? I’m trying to think of a way to put the ones I made in some other dish so all that food won’t be wasted.

  52. Can you freeze these?

  53. I use locally purchased duck eggs, they’re bigger than chicken eggs so I was worried about the 1/2 cup coconut flour being able to handle all the liquid. But it did beautifully! I never thought it could be so absorbent!

  54. Is the 2T of honey meant to go IN the muffins or as the drizzle part?

  55. Tried this today and my hubby loved it. He’s the gluten free one. I did change a few things. 1. 5 eggs. I can’t imagine putting five eggs in anything. His cholesterol level is inching up as it is, combined with coconut oil, and I thought it might just burst. I subtracted 2 eggs. 2. I put the amount of applesauce in and apple pieces. 3. I also added dried mulberries to them. Once baked, it added a toffee like flavour to them. 4. And for flavour, in addition to the cinnamon, I added 1/2 tsp of nutmeg and allspice. 5. I did a cinnamon, nutmeg, brown sugar crumble for the topping.
    Made quite a few changes and they were amazing! Thanks for the inspiration.

  56. Just tried this recipe – Followed it to the letter with the following exceptions: I used 1/2 cup of butter instead of coconut oil, added about 1 cup of chopped nuts, and used 2 Tbs of Xylitol instead of the honey. It made 6 standard muffins and 1/2 dozen mini muffins. They are not very sweet with the Xylitol, but I find that pleasing. They came out beautifully!! This is a very easy recipe and the results are excellent! I’m adding it to my “go to” recipe file. The ONLY thing I would change is to add a teaspoon of salt, as it did seem to need the savor. Other than that – WONDERFUL RESULTS!! Thank you VERY much for this recipe. I am going to try it as a loaf next time and maybe use it as a sandwich bread.

  57. These sound amazing and I can’t wait to try them! Thank you! Question though – I can’t eat eggs (though my kiddos and hubby can) – would replacing the eggs with chia seeds ruin the high protein/nutrition profile of the recipe? If so, I can just make it for them of course, but wanted to get your thoughts. Thank you!

  58. Thx Katie… I feel like your my friend! A definite lifesaver in this abrupt (for health reasons)& awesome lifestyle change to Paleo – we aren’t aren’t all the way there but we are getting there!!! I’m a mom of four who didn’t know where to start & though I’ve been on quiet a few other sites this is my go to! I’ve tried quite a few of your recipe & tonight is apple cinnamon night! My kiddies & I love the choc donut holes & we had your version of chipolte the other night!!! Can’t wait to see if they love these! But I already think they will smells great ! Thank you Thank you Thank you !!!!

  59. It was a hit I lightly sprinkled a little organic confectioners sugar on top & all 3 Lil ones gobbled them right up with some almond milk! Thx again;) the teen is a different story lol 😉

  60. Can’t eat eggs! What’s a sub?

    • No eggs in our house either – I usually sub 1 egg for 1T ground chia seeds mixed with 3T water (let it sit for about 3 min before you use). Before you do this I hope Katie can confirm if this will work:)

  61. Just wanted to say these were awesome. I first made them with homemade cinnamon apple sauce and it came out amazing! It’s also good with store bought, but hands down is better with homemade. It came out very moist, which has been difficult when baking paleo.

  62. >>> Hi WM <<< These look Delish! i can't wait to make them but we are currently under kitchen construction and with out a stove – i'm wondering do you think these can be made some how in the microwave?? i don't know if i can wait until our stove works again to make these 🙂 Peace N <3

  63. These look absolutely delicious! Will have to try these on the next baking sesh!

  64. Just made these for my kids this am and they are delicious! Thanks for such an awesome site!

  65. I have been experimenting with coconut flour a lot lately and I am obsessed with it! I think I am going to try making lemon poppyseed muffins next 🙂 Stevia, Lemon, Coconut Flour, Poppy Seeds – Maybe some coconut oil and flax to make them all stick together – YUM 🙂

  66. Did not work for me:( followed the recipe and i used unsweetened Mott’s apple sauce…. The muffins were soft (i left them in the oven an extra 5 minutes) and broke apart too easily and the bottoms were very oily:(

    • I tried this too.. however, I did forget the baking soda…I did everything to the letter (used store bought organic apple sauce). and not only did it stick, they tasted horrible.. I had to leave them in for 30 mins extra.. they were not cooking… tasted like cinnamon dirt.. lol.. what did I do wrong???? you said you don’t actually need the baking soda or powder. what happened???

  67. Just tried making these as instructed, except using the banana and walnut combo and replacing the eggs with chia seeds soaked in water as we don’t eat eggs. They have so far been in the oven for 25 mins and even though a skewer is coming out clean, they don’t look cooked judging by the top and sides. What am I doing wrong? 🙁

    • It doesn’t look cooked, but there is nothing dangerously “raw” to worry about. It is probably an issue of too much “wet” and not enough dry and leavening agents. I think when a recipe calls for 5 eggs, it is hinging on the use of those eggs to make it work. That is the major ingredient. I think instead of trying to sub ingredients in a certain recipe, try finding one that already starts with using the chia seeds as the “egg”. I think the results are better. Otherwise, you just risk having to experiment a lot and probably end up changing the whole recipe in the process.

  68. Thank you for your detailed recipe for someone who isn’t having much success making healthy gluten free recipes! I would not know to let a mix sit for five minutes before cooking. I’m learning so much from you!

  69. These were so light and airy. Loved them. Not too sweet either so I went ahead with your suggestion to drizzle a bit of honey on top 🙂

  70. These sound SO wonderful! I just ordered some coconut flour from Tropical Traditions, and can’t wait to use it! I was trying to find a good recipe to make something for the grandkids for Easter, and these sound just perfect.
    Read all the comments and got some other good ideas as well, so thanks to all of you, and especially you, WellnessMama for your wonderful recipes and great posts!!!

  71. Just made these for breakfast. Followed the recipe except used my food processor to grate 2 fresh Braeburn apples. Then switched to the dough blade and added all the other ingredients. Just for interest I added a handful of raw unsweetened coconut flakes and sprouted almonds. Baked them for 18 mins. They were fantastic. Thanks!

  72. That looks really good, I do a very similar one and I add one banana to the mix

  73. Made this as a cake, put a ribbon of apple butter through it with a knife after I put it in the cake pan, it came out awesome! Love it, a nice moist cake, not too sweet, very satisfying! It’s a keeper in my home.

  74. Hi I bought unrefined Virgin coconut oil but it only bakes up to 280 degrees. Should I just bake it at 400 still?

  75. Thanks so much for this recipe! I recently bought a bag of coconut flour and have been trying to find some good recipes for it.

  76. Do these have to be refrigerated? I am going on vacation and these sound like a great snack to take along.

  77. Hi, I’m interested in trying these but do you happen to have the nutrition breakout?
    i.e., how many calories, protein, carbohydrates, sugar, etc?

    Thank you,

  78. We have a person in the family who has autism…they really love the Cinamon Apple muffins!

  79. Thank you for these!!! Healthier food choices? Yes, please! Mine just came out from the oven and they look fabulous and delish.

  80. These are easy to make, the texture and taste are great! Highly recommended!

  81. I have tried a few muffins but have found this recipe to be the best..moist and yummy! will become a staple in my house!

  82. My son love’s our pumpkin oatmeal muffin’s, we use Quinoa flour in them. I will be giving yours a try soon.

  83. Just tried these with stewed rubharb sweetened with coconut syrup. They are going down a treat! May add chia seeds next time.

  84. I was wary of this recipe just because I have tried Coconut Flour Pancakes (a few different recipes) and I just wasn’t sold on Coconut Flour, it seemed dense and not so palatable. Anyway, I am sold on it after this recipe! I will crave these muffins and buy Coconut Flour if only for these-thanks for the recipe!

  85. I was very excited to try this recipe out, especially after reading all the positive reviews. The first time I tried the recipe, I didn’t want to use apple sauce from the store if I could help it, and didn’t have time to make home-made applesauce as I needed the muffins in only a few hours. So I did what one review suggested, and subbed 2 medium apples, but the quantity look much larger than just a cup! I did 1.5 of everything else hoping to balance it out, but they came out ridiculously mushy, no matter how many times I put them back in the oven! So I bought more eggs and tried it again with my store-bought applesauce, and while the muffins smelled delicious, they were still mushy in texture (not like they were uncooked, just too eggy maybe?). I didn’t even finish one of them, as on top of everything else, the taste wasn’t super 🙁 Want to try them again, maybe with only 3 eggs? But coconut flour is very expensive, so I don’t want to keep wasting so much! Maybe I’ll try again in a few weeks. I’m impressed though that they still came out looking like muffins since they didn’t have any gluten!

  86. Just made these and they turned out well! I used a pan that makes the flat muffins that look like cookies in shape. I made raw applesauce yesterday so used that. I did not have quite 1 cup so topped it up with extra coconut oil. The kids just tasted them and are very impressed with no wheat.

  87. Just made these for a diabetic and they’re yummy but am wondering about the nutritional breakdown. Thanks.

  88. Why didn’t you use any baking powder? Is it not necessary?

  89. This is easily a five star recipe. I just discovered the recipe a few days ago and was eager to try them. I made it in a loaf pan too, but it took much longer than I thought it would. I lost track of time and it was in the oven a little longer than I would have liked. Even so, the bread was good yesterday and really delicious today. I am thrilled to have found another good recipe for coconut flour that tastes so good. The bread slices easily and is very satisfying. I cut thin slices for me, and my husband likes thicker slices. Between the two of us, it probably won’t last much longer! I like a slice for breakfast and he likes it for snacking. This was a really great find. So glad you posted it, and so happy to have discovered your site and signed up. There is no downside to this recipe other than not making two batches of it yesterday. These are nice and moist. The only change I made was to cut back on the cinnamon to one Tbsp. I like cinnamon, but the larger amount would have been too much for my palate.

  90. I just made these muffins tonight at 11:00 .p.m., they came out perfect, they had the right flavor and texture. My SO ate two and thought they were delicious! This is going to be one of my favorite breakfast muffin.

  91. Hiya, I was wondering if “2 T honey (optional)” & ” 3 T of cocoa powder” is supposed to be tablespoons or teaspoons, or some other measurement that I’m not aware of? Thanks <3

  92. Is there an autoimmune paleo alternative to the eggs? Would blended dates work? This looks delicious and I’d love to try it if there is a substitute for the eggs.

      • We can only have egg whites. No ChIa seeds. We can have white vinegar and flax seeds though. What would be your suggestion to use in place of the whole eggs? Thank you!!!!!! You are an inspiration I am so grateful for!

  93. I have a question. Do you use paper liners in the muffin tin or just the muffin tin?

  94. Made these yesterday. Yummy! I did add chopped apple and chopped toasted pecans. Topped them with honey butter. The honey butter put them over the top! 🙂

      • Muffins baking now… Mixture is quite stodgy. Is that normal? Thanks!

  95. I made theses and they are great! I am just wondering if they need to be refrigerated because of the amount of egg in them? Thanks! 🙂

  96. I just tried the muffins and they are so good!! We were getting a little tired of Flax 🙂

  97. Hi, I have noticed that you are using eggs in your desserts like pancake and other recipies. Are eggs allowed in the Paleo diet.? can you explain.
    Thank you


  98. These are amazing, I never tried coconut flour until now. So good I almost ate the entire pan of muffins:) Very moist, better than using all purpose flour. My 2 year old likes them too!!

  99. Just made these using one boiled apple as had no applesauce & didn’t use coconut oil or honey, I got 7 muffins and baked for 19 mins… Quite tasty and filling! Wish they were sweeter but don’t want to add any sugar etc!! So following my way and don’t hold me to this I worked out nutrition as total 33g fat, 48g carb & 41g protein… So for my 7 each muffin is only 5g fat, 7g carb, 6g protein (I’m trying LCHF) But thank you for the recipe!! ????

  100. These sound amazing! Just wondering if you think I could use egg replacer for the eggs, to make them vegan (sans honey as well)? Thanks!

  101. Thank you for investing so much into your blog. You have been a sort of wellness mentor in my transition to eating and living well. Thanks! About the muffins- delicious! I have done one batch as directed apples (+walnuts) and this morning I made a batch with banana and walnut. Soooo good! Thanks for investing in this blog is is seriously my go to for just about anything wellness.

  102. Just made these as a treat for my partner who loves all things apple and fall-spiced. Left out the vanilla and added nutmeg, allspice, cloves, ginger, and coriander for a “pumpkin spice” effect and added golden raisins since he loves those. They turned out REALLY MOIST and delicious! Word to the wise: don’t get clever and put this in a high powered blender. My blender protested.

    Love your site! Nice to experiment with nut-free baking that doesn’t cost half a jar of sunbutter. Coconut flour is so cost effective!

  103. These were delicious! I added chopped apples and a splash of maple syrup for a tad of sweetness. Next time I’m going to lower the coconut oil quite a bit and will add some shredded coconut. Thanks!

  104. I just made this recipe and OMG too good to be true!! I’ve never used coconut flour before. I haven’t had anything bread like for months and couldn’t wait to try this. I made it as a loaf and it turned out great except that the bottom stuck to the pan. I may try Pam next time. Even though the bottom is missing I can still slice it. Just had a slice lathered in butter. Yummy!!

  105. Great recipe! I have also made it with pumpkin instead of applesauce. My kids love them with a few chocolate chips sprinkled on top.

  106. Hello Katie!!!
    So far I tried few recipes with coconut flour, I’m so happy using it…..your recipe is awesome, just prepared this muffins,,,I have one question, I’m thinking you can help me, in my home we are only two persons my husband and I, so when always I prepared things with coconut flour we took few days for finish it, how many days after prepared can you eat those? (I’m feeling with coconut flour is different)
    Thank you!!!

    • Hi Diana,

      I make these in double batches and freeze them. Otherwise I have no problem with putting them in the refrigerator for 5-7 days. They taste great and freeze very well.

  107. Great breakfast muffins. Soft, moist, and not overly sweet. I added chopped apples and used a ghee/coconut oil combo. Thanks for the recipe.

  108. Just made these this morning and forgot any sweetener. Loved the texture and taste. I might put some butter on the next one with a tiny drizzle of honey. Yum! Thank you!

  109. How long would you bake this if you baked it in a loaf pan? It sounds lovely 🙂

    • I have not tried that. You might need to experiment, but if you do, please share your findings!

  110. Just made these, with added frozen blueberries in the batter and homemade applesauce. They are fabulous, light, moist and delicious, and they past the kid approval test. Thanks 🙂

    • No, rather not. The taste is too coconutty. I rather eat real muffin once a month then this substitution stuff:)

  111. I made these this morning, followed recipe and they were fine. Very moist, texture great, but I think next time I shall add the honey, they seemed to need a little sweetness. Also, I dont think the applesause added enough apple flavor, so I may try real apples next time. This recipe is definitely a keeper and the suggested flavor options are a must try on my list.

  112. I made these last night and they are really good. I did add some apple pieces for some crunch as noted. This is my second attempt with coconut flour as the first was a disaster. I love to cook and will be trying more of these healthy recipe’s for sure! Thank you for sharing.

  113. I made these today but used egg beaters instead of whole eggs and only 1 T of coconut oil. I also added in some banana, ginger, and 1 tsp of cider vinegar just to see if it really “activated” the baking soda (someone up there did it and I use vinegar in red velvet cupcakes so I figured why not? What could go wrong?). They looked and smelled awesome–nice and moist–but for some reason they tasted way too strongly of vanilla extract. Maybe I used 1 T of vanilla extract instead of tsp; I dunno, but they were filling even without the egg yolks (though i bet the real recipe tastes better).

    • OMG I take it all back! The day after I baked them they turned out to be the cupcakiest most delicious muffins I’ve ever made with an alternative flour! Next time I’ll try to flavor them better (i think they came out tasting too strongly of vanilla bc I added a couple Tbls of unsweetened vanilla flavored almond milk) but I can’t believe how good the texture turned out even without “real” eggs and butter! Thank you!

  114. Katie, these muffins are delicious!! I made them as mini muffins and my three young children loved them and asked me to make them everyday. I also traded the coconut oil for grass fed butter as I ran out of coconut oil. Thank you 🙂

  115. I added the cocoa powder and three TBSP of organic maple syrup in lieu of the honey as I wanted them to be a little sweet and have a hint of maple in them. Oh, wow! I’ve had coconut flour baked items before and thought they tasted too dense and coconutty. Not these. These are delicious and moist.

    Brilliant – thank you for the recipe! 🙂

  116. I’m baaaaaack!!!! I commented this morning but hadn’t tried them yet. Um… YUMMM!!!! I am NOT great in the kitchen (yet), but getting there. These took me less than 30 mins start to finish – AND we even made applesauce in the vitamix (organic apples & lemon juice) because I didn’t have any. I did not use ANY sweeteners (other than the apples). Also – the pantry is kinda bare… only had TWO eggs, so I cut the recipe in half and it still made 7 yummy muffins. The kids LOVED them. Now if we would have tried these w/o sweetener a few months ago, we would have all thought they were nasty because we were still like most people and WAY TOO accustomed to sugar. But we’ve been cutting back and it’s been awesome to see how slowly NORMAL taste buds (you know, they way they’re supposed to be) are returning. We really enjoyed these. Not too sweet, not too anything! Just perfect! The kids say, “keep this recipe, mom!”. 🙂 THANKS!

  117. I am allergic to egg whites. Can I make this recipie only with egg yolks?

  118. I made these for the first time. Also first time ever using coconut Flour. Not sure what I did as I followed the directions precisely and they were horrible. It was so dry and it looked like cookiedoe. It was like eating saw dust. I think I someone how did something wrong because they didn’t even look like a muffin or anything.

  119. Awe man, I think I did something wrong:(. My muffins came out pretty dense and “spongy” in texture. Could I have cooked them too long? It was my first time trying the recipe. I will definitely try it again, just curious if anyone else had experienced this…thanks!

  120. I tried your pancakes from this mix this morning and my kids loved them, even my notoriously picky middle kid asked for seconds. I decided to make these in a mini muffin tin (because my kids like everything better if it’s mini) and add raisins. A huge hit! Thanks so much for providing a sweet, grain free recipe that doesn’t have artificial sweeteners in it!

  121. How many do these make? I am on a low carb/no sugar diet for managing my PCOS, and love that these don’t require a sweetener. Never realized before how many carbs are in honey & maple syrup! I’m loving your site & enjoyed your podcast about PCOS, so inspiring!

  122. The recipe was good but if you give it chocolate chips it give it a kick 🙂

  123. These are so nice. Thank you for posting this.

  124. I made these this morning. It was my first time using coconut flour. My muffins came out very spongy. Is this just how the texture is with the non-wheat flour? I like that they are low-carb and full of fiber/protein. I have gestational diabetes and am constantly searching for new starch options. Thanks!

  125. Has anyone made these with flax eggs?

  126. I’m sorry, I’m really sorry, but these are truly awful muffins. Even my husband who rarely has anything negative to say about even the worst recipes said these were bland. I followed the recipe exactly and even added 1/2 teaspoon of nutmeg. They were still flavorless.

  127. I think it depends on what you’re used to eating. 4-5 months ago we would have said the same thing. Now we love them. 🙂

  128. I’ve been waiting a bit to review this recipe cause since I wasn’t too keen on them when I first made them but decided to give them a chance. Ive been baking with coconut flour the past month and have learned that it needs moisture. I decided to decrease the amt off egg to 4 instead of 5 cause I didnt want to decrease the applesauce since it is an applesauce muffin lol. I also even added a couple more tsp of coconut flour since it seemed too runny. when I first took them out of the oven and tried one once they cooled I thought it had too much of an egg consistency and texture which I didnt like. I put them in the fridge for a day and had one this am warmed in the microwave and I really liked it. I would make these again but I don’t think the recipe needs that many eggs cause it has so much applesauce, coconut oil. Also I didnt add 3Tbsp of cinnamon it called just put in 1tsp. I will make these again since they are yummy and quick to make.

  129. These came out soooo bland. I don’t understand

  130. I just made these today and I loved them! I saw some of the other posts said these were bland and flavorless but mine were delicious! My husband and I are going to be starting the Whole Life Challenge (again) so we were looking for somthing that we could have for dessert since our usually dessert items are not WLC compliant. This receipe was easy to make and only required one bowl. I used homemade applesauce which was sweetened only with honey. (But for the honey in the applesauce these are WLC compliant.) The one thing I did differently is that I added some chunky homemade applesauce to the top of the muffins before I cooked them. All in all this was a great recipe, easy, quick and delicious! Thanks for sharing it.

  131. What might you use in place of applesauce? We’re not eating apple anything right now because of a stomach issue.

  132. This recipe does look really good! May give it a try this weekend. Lately I’ve been reading and hearing a lot about going grain-free and it sounds like it’s worth a try. …I might be the only one in my family doin it though haha. I don’t know about my kids and certainly not my husband, ( he’s in the Army, so I’ll leave him alone until he retires ;P).
    Though when you look at our history in just this past century we have reached dramatic changes in our health. Sure my Great Grandmother lived past 100, and lived on potatoes (she was very Irish) and homemade bread, but wheat was different back then and so was our soil.
    I just hope I didn’t completely screw myself over by having my Gall-bladder removed three years ago. Unfortunatly I didn’t do a thorough research and trusted the doctor 100%. I just wanted to have relief and since the surgery is so ridiculously routine on my Mother’s side of the family, I thought why not.

  133. These are so delicious. Great texture, very moist and not too crumbly like many grain-free recipes I’ve tried. I had to bake them for about 19 minutes (maybe because I’m at a pretty high altitude?). I always make my boyfriend gluten-free cupcakes or muffins when he gets back from business trips, and these are probably the best ones I’ve tried — yes, I sampled one already. He’s going to love these on the ride home from the airport. Thanks for posting!

  134. Great, filling muffins for breakfast. I added some almond flour for texture and I agree with some other comments, they would taste awesome with streusel!

  135. What can I replace the egg with? My daughter cant have eggs ?

  136. I’m very glad I found this recipe….I was diagnosed with gestational diabetes and was really struggling to find great tasting low carb, low sugar options that would give me energy. I used to have an English muffin first thing every morning when I woke up to tide me over until a heartier breakfast, but then I couldn’t because of the carbs. Now I have these every morning and they are soooo good and super safe for my blood sugar!

  137. I just made these. I cut the recipe in half since I was making mini-muffins for my daughter to take to school. The batter was a bit thick (probably since I only used two eggs in half the recipe and not 3), so I thinned it out a bit using coconut water, just a bit at a time until I got the right consistency. 1 TBSP in a paper lined mini muffin tin, baked for 16 minutes. They are wonderful. Moist and tasty. It’s a bit heavy on the cinnamon for my taste, so I will probably cut back a bit the next time I make them…and probably add a bit of sea salt. Wonderful though and my daughter loves them and I know I am sending her to school with something yummy but healthy!

  138. Here’s a good recipe:
    ^note^ I do not know how much of each ingredients to use.
    Coconut flour
    Almond meal/flour
    Coconut oil
    Put some coconut oil, honey, and cinnamon in a sauce pan. Turn to low heat. Throw in diced apples and simmer for a minute or so.
    Meanwhile mix a 2:1 ratio of almond flour to coconut flour with coconut oil honey and a bit of water. The consistency should be moldable, moist, and soft, but crumbly too.
    Pat a blob of crust mixture onto a pan for the oven (do this however you normally do. I use a cookie sheet with foil on top. I also use a cooking stone) next spoon some of the apple mixture onto the flattened blob of crust ( the apples should look shiny and covered in cinnamon. )
    Then cover the apples with another piece of crust. Bake at 375 untill the crust on top looks crumbly. About 15 min. Let cool before eating. Drizzle honey and nuts on top if desired. The mini apple pie things should be like 2 in across. I made six pies with one apple. Enjoy!

  139. We made these last night, and they are GREAT! Tasty, and moist and I love the fact that they only have a little honey. A great SCD snack.

  140. Made these and they took about 20 minutes to cook and were very oily in the middle. Not sure what I did. A bit bland but not bad.

  141. These were amazing! I always follow a recipe exactly as written the first time I make something. This one I had to make some adjustments. I didn’t have actual plain applesauce on hand however I had my sons organic apple sauce with cinnamon pouches on hand so I used a cup of that. (3 of them) so since they were already seasoned with cinnamon I just threw in about 1/2 T more of cinnamon and they came out wonderful! I did use the optional vanilla. These were slightly sweet with a cinnamon honey flavor! Not a big apple flavor but there was a hint of Apple. Loved these! Perfect for breakfast with my coffee! Will definitely make again! The moistness was perfect and the consistency was very close to a flour/ sugar muffin!!

  142. I would love to try this out for my son who are allergic to eggs, milk, nuts, shellfish and we are avoiding all grains.
    How can I replace the eggs in this recipe ?
    I would greatly appreciate any suggestion for other recipe which doesn’t use any of the ingredients above that I could try for him. Especially bread. He craved for bread and pasta so much and he is only 2 years old.

  143. so, just made these, and the tste ws great, but it was mushy/crumbly in texture,, and my color was almost yellow, rather then the brown you show…. Was this due too under-cooking? Thanks

  144. Good evening Wellness Mama,
    Just made a batch and have a couple questions.
    1. 2-3 Tablespoons Cinnamon sounds like a lot; Is that possibly a typo? I could see 2-3 “teaspoons”.
    2. 12-15 minutes seemed too short, I tried 18 minutes, but my wife thought it should need even more. To the soft touch, the muffin top was still depressing slightly at 18 minutes. Most recipes call for 20-30 minutes or so.
    Thanks a bunch for sharing your knowledge. The Web and you are awesome. The Lord bless you. Ben 12-10-15

  145. I like to make pancake muffins with a lot of different fruit, but I have not been able to figure out a good homemade pancake recipe so I cheat and use the store stuff. I want to try this one because they are a lot healthier than mine. I often use honey in replacement of sugar. I have never heard of coconut flour, if I am unable to find it, is there another kind of flour that you would recommend?

  146. I have made these before and they were great. Just went to make them again and the recipe says 2-3 TBSP, but doesn’t say of what. I am guessing it is cinnamon.

    • It is cinnamon. I can see it on my end…. it isn’t there for you?

  147. I just took these out of the oven. I had substitute regular syrup though as I didn’t have maple I could have tried Molassas instead but it is such a strong flavor. Anyway. LOVE THEM. I did need to cook mine a little less time, 25-28 minutes in my convection bake which I am not experience at using. Thanks!

  148. do you happen to have the nutrition info on these? fat, protein, sugar, etc.

  149. Will this recipe work with just bananas? If yes, how many will I need? Four?

  150. can I just leave the honey out?

  151. I find that a lot of coconut flour recipes have that grainy/gritty taste of coconut.
    Will using a blender on the flour before mixing with other ingredients help?
    Other suggestions? Much appreciated.

  152. Just made these. Haven’t tried them yet but my kitchen smells amazing!

  153. Thanks for this great go-to recipe!

    I made a few minor adjustments, since I was looking for something to use up my apple butter. Here are my changes:

    3/4 c Apple Butter (apples & cider) PLUS 1/4 cup water in place of applesauce

    2 Tbsp. Cinnamon (because the apple butter is so flavorful)

    2 Tbsp. Rum soaked Raisins with juices (YUM!)

    1 Tbsp. Honey as opposed to 2

    They took 17 minutes to bake.

    I would recommend melting the coconut oil for easier incorporation next time, as I mixed by hand.

    I forgot to let the batter sit at room temperature for 5 minutes before putting in the muffin tins but it turned out ok.

    This made 8 large muffins. I was afraid to over fill the tins and am glad I went with making the extra two. Moist & Delicious!

  154. I just made these adding the cocoa and they are delicious!! The texture is Awesome!! I will be keeping this recipe and making it with other variations as well. We recently adopted a Paleo lifestyle and I do miss my desserts so this is an awesome way to have a healthy dessert from time to time.

  155. This is my “go to” recipe now for kids. All kids love them, even the ones who usually like comfort food. Perfect for when you need to bring snacks for school because of allergies. My favorite is with banana substitution.

  156. My nutritionist sent me your link with some awesome recipes. I am new to a very strict diet plan and am specifically searching appetizing “carb” alternatives. I’d like to try the apple muffin recipe as pancakes. I have a very similar recipe i have used for years for applesauce loaf but my question is – why so many eggs? Can i reduce to 2-3? Is it because its not regular flour? I have never cooked with coconut flour so i was just wondering.

  157. Made these yesterday and loved them! Used banana, walnuts and shredded zucchini. Awesome,

  158. Do you think peanut butter or chopped peanuts could be add-in?

  159. I usually add a handful of “salad topper” which is a mix of nuts and raisins/cranberries. Adds a delicious crunch and bit more natural sweetness. Dellish! I have also used the same recipe with over ripened frozen bananas.
    Wellness Mama had saved my life! I use recipes almost daily!!

  160. Tastes great, but what is the secret to stop them sticking!? I’ve made twice now in non-stick pan with spray oil. To get them out I need to painstakingly go around the edge of each one with a silicon spatula while hot. When cold they get totally torn up trying to remove. While hot I am lucky to get half out still in tact!

  161. I will try this recipe today and I’ll get my 4year old daughter to taste them for breakfast. I can’t wait.
    I hope you include more wheat free alternatives to cakes and deserts.
    Thank you,

  162. I doubled the ingredients, deleted the honey and substituted olive oil and made this a cake! I’ve also used pumpkin instead of applesauce, and added tiny bits of dark chocolate for the kids.
    Always my go to recipe for “snack” cake! THANK YOU!!

  163. I had to cook them for way longer…. I filled regular muffin cups.. substituted more applesauce for oil. Did it make it too wet?

  164. I am a muffin fanatic and this recipe is a winner. I also discovered while making this recipe how easy it is to make homemade applesauce. Double winner for me! Thanks. 🙂

  165. I love these muffins! However, I do make 2 changes when I make them (and I’ve made them quite a few times, because I love them that much): I cut back on the cinnamon and usually use no more than 1 TBS (personal preference) and I add 1/4 tsp of salt to bring out the flavors of the muffin.

    If you need sweet, definitely add the honey. And definitely eat these with some cold lightly salted butter. Yum!

    Thanks for a great recipe!

  166. Wonderful recipe , both myself & my boy love them, but I use 2 teaspoons of honey, is that right or is it 2 tablespoons? Thank you x

  167. How do you store these & how long? Thanks

  168. hi katie.please help me.i dont knwo how to send u pictures to see my muffins and help me so i wil have to tell you.i made the recipe but they dont look like yours.i dont know how much is a cup of applesauce..maybe i added a tb more or so.also i added 4 eggs plus one flaxegg just to see how it will taste.what else…i added orange zest and extract instead vanilla,and it took me less than half cup of coconut flour since here i can buy one that is very dry so i throw it in my goods slowly and check the batter was thicker than pancakes i think and i had 12 muffins in paper liners inside the muffin tins and i also greesed them so it wont stick like i read from previous readers.they came out on 25min stuck on paper liners,inside they were mushy or maybe undercooked or sth…too moist???maybe add less applesauce next time or more flour?it should be thick like pour it with spoon or more dry to bake?i am so sad….

  169. Thank you for this amazing recipe!! We live in Abu Dhabi where the thing to do on Fridays is brunch. Fancy, buffet style brunch with tables and tables of food and free flowing alcohol. Totally unhealthy and of course leads to over eating. So today for our 7 year anniversary instead of making reservations for a fancy brunch I decided to surprise my family with a “fancy” homemade and mostly healthy brunch at home. I served this for dessert, topped with a vanilla protein frosting we sometimes make. SooSooo good! I have never eaten such a moist muffin before! Only change I made was 4 eggs instead of 5 because thats all I had. They were just as yummy as the first batch I made last week. Thanks girl, you rock!

  170. All … this recipe is DELICIOUS! I read that some of you think they are BLAND, so I tweaked it a bit. Here’s what I did: 1. I used jumbo eggs (just FYI), 2. I used about a tsp of Stevia and a tsp of DaVinci Gourmet sugar free pumpkin pie spice syrup, their syrups are terrific. No aftertaste, and they have a great variety of sugar free choices. 3. Use Saigon cinnamon…. it’s sweeter, and gives everything great flavor. I used 2 Tbspn 4. I used Trader Joe’s Bourbon vanilla….Result: the muffins taste like spice muffins (think gingerbread ish… they are a nice brown color). They are far from bland. Watch your cooking time. If your oven is true to the temp, 12 minutes is plenty. The bottoms of mine started to burn when I left them a little longer. Thanks for the great recipe!!!

    oops… one more thing: I added flaked unsweetened coconut….. a couple of “grabs” out of the bag…. add a little bit of crunch and sweetness.

  171. Hi
    These muffins are delish! I like a few others used 4 eggs (I get them from a local farmer and they are huge). As a matter of personal preference I used a little less cinnamon and added about 1/4 tsp of salt. I have also used maple syrup in place of honey and that’s really good too! Thanks for the recipe!

  172. Do you have a recipe for GF cinnamon rolls? I cannot eat Wheat. Love cooking with coconut flour and oil. I love
    cinnamon and coconut.
    I plan to try all your recipes. They look delicious.

  173. Tried the recipe today and cannot believe how moist and delicious these muffins are!

  174. Hi Katie,

    I had a question about your recent laundry post but wasn’t able to leave a comment there for some reason. Your resources page mentions Nellie’s as your store-bought brand of choice but I noticed that wasn’t listed on your recent post. Do you not use Nellie’s anymore from a certain reason? How about Tropical Traditions?


    • Tropical Traditions hasn’t had theirs in stock in a long time. Nellie’s is still good and I do still use it sometimes too 🙂

  175. Is the amount of cinnamon correct? 2-3 tablespoons seems an awful lot. I used 2 teaspoons with the cocoa powder and it was perfect.

  176. Just wondering what the carb count is for these muffins….or where to find it. Thanks

  177. I can not wait to try these Apple Cinnamon muffins. I love learning new recipes, especially with coconut flour in them. Its a great alternative to regular flour. Thanks for the post.

  178. I was looking forward to enjoying these, but was sorely disappointed at the first bite. They were bland, eggy, gummy, and just INEDIBLE. I’m guessing it was the lack of dry ingredients and sweetner and the large quantity of eggs. I couldn’t finish my muffin, and neither could my family, so the entire batch was thrown in the trash. Either these reviews are phony (or so many substitutions were made that the original recipe became unrecognizable) or my entire family just has a ridiculously bad taste in muffins.

    • If you read the comments on any of my recipes, you’ll find both positive and negative reactions. Some people follow the recipe exactly, while others try to make substitutions based on their family’s preferences or dietary needs. All of my recipe creations have been tested on my own family, and if it doesn’t meet their seal of approval, I don’t post it. It’s possible your family’s personal taste and food preference is different than mine, and that’s ok. Thanks for reading!

      • I had the exact same reaction. Inedible. I double checked all my measurements and it only made 9 horrible muffins. I hope the rest of the cookbook is better. Sorry-hate to be negative

    • This was my review~ (up above)
      “I doubled the ingredients, deleted the honey and substituted olive oil and made this a cake! I’ve also used pumpkin instead of applesauce, and added tiny bits of dark chocolate for the kids.
      Always my go to recipe for “snack” cake! THANK YOU!!”
      And I stand by it!

      Eating whole foods does not in any way taste like Betty Crocker. I raised my oldest kids on Betty (ages 22-41) and I’m so glad I realized my error and my youngest children ages 9-16 have benefited greatly. We think these taste better!

  179. This is one of my favorite go-to recipes because it’s SO easy and quick, and requires minimal ingredients. Thanks as always, Wellness Mama!

  180. I’m allergic to eggs. In 2 other baking recipes, I’ve tried doing a ground chia/water combo as a replacement, and the end result tasted so horrible, it was as if I was only eating chia bread or something. Is there someone who has tried this specific recipe with some kind or egg replacement? Would you be kind enough to post the measurements you used? I’m afraid to try chia/water in this recipe incase it ends up like the other recipes I’ve made, but if someone here says they tried it and the chia taste wasn’t overpowering, then I might give it a go. I’d hate to experiment with it again only to throw it all away 🙁

  181. I made these recently, and they’re delicious! I forgot to let the batter sit, but they turned out just fine. Great texture, nice & moist… YUM! I did add a little bit of walnuts and plan to try some other variations in the future. Thanks, Katie!

  182. Just made these and they turned out fantastic. I added a coconut sugar and chopped pecan topping. I also chopped up an apple I had sitting around and put it in the batter. Fantastic I will continue to make these in the future thanks!

  183. My son & I loved these muffins! I halved the cinnamon and added cacao powder…yum what an Easter treat. Thanks Katie for another great recipe

  184. Yes, that turned out to be totally correct. I made a recipe similar to yours ( The one on the back of the Nutiva coconut flour package) and used raw apple sauce in place of the liquids and sweeteners that were asked for. But I ended up using double the amount of coconut flour that you do. I think I also have one more egg in there. I was trying to get away from sweeteners but looks like it’s good you put just a little bit in. Using just raw applesauce turned out a bit bland but still yummy. I I used agave syrup in the last batch and that was way way too sweet.
    By the way, love your website!

  185. These look amazing and I would love to try them, but I cannot find the ingredient list anywhere! Maybe it’s right in front of my eyes, but I just cannot find the ingredients. Am I the only one with this problem? Can someone please list them out for me?
    Thank you!

    • Opps! It looks like when I made some changes that the ingredients from some recipes got removed. I’ll get them back ASAP. Thanks for letting me know!

      • Thank you Katie, that was quick!!

  186. Hiya. Unfortunately mine turned out really eggy, not really what we expected for muffins. Double checked and did everything right. Or is that what they’re meant to taste like?

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