Why You’ll Love Healthy Almond Flour Muffins with Applesauce Recipe

These muffins are:
• Naturally gluten-free and moist thanks to applesauce and almond flour.
• Sweetened with honey (no refined sugar).
• Easy to make in a standard muffin tin with simple pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup unsweetened applesauce
⅔ cup honey
2 large eggs
⅓ cup vegetable oil
1½ teaspoons vanilla extract
1½ cups almond flour baking mix
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup gluten-free old-fashioned oats

Directions

Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the applesauce, honey, eggs, oil, and vanilla until combined.
In another bowl, mix the almond flour baking mix, cinnamon, baking powder, salt, baking soda, and oats.
Add the dry ingredients to the wet ingredients and stir until just combined; a few small lumps are okay.
Fill the muffin cups about three-quarters full with batter.
Bake for 25–30 minutes, or until a skewer inserted in the center comes out clean.
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: Makes 12 muffins
• Prep time: ~20 minutes
• Bake time: ~30 minutes
• Total time: ~50 minutes

Variations

• Pumpkin Muffins: Replace applesauce with pumpkin purée for a fall-flavored variation.
• Chocolate Chip: Stir in 1 cup of chocolate chips before baking.
• Blueberry Lemon: Add blueberries and a bit of lemon zest for a fruity twist.

Storage/Reheating

• Store leftover muffins in an airtight container at room temperature for up to 3 days.
• Freeze wrapped muffins for up to 2 months; thaw and reheat before serving.

FAQs

Can I make these muffins without eggs?

Yes — you can use a flax egg or chia egg substitute if you want an egg-free version.

Are these muffins gluten free?

Yes, as long as you use gluten-free oats and almond flour baking mix.

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour; substituting regular flour will change the texture and may require adjusting other ingredients.

How do I prevent the muffins from sticking?

Line the muffin tin with paper liners or grease it well before adding batter.

Can I make the batter ahead of time?

You can mix the dry ingredients ahead, but the batter should be combined with wet ingredients and baked soon after.

What can I substitute for honey?

Maple syrup can be used in the same amount as honey.

Do these muffins rise a lot?

Almond flour muffins don’t rise as much as wheat flour muffins, so fill cups about three-quarters full.

Can I add nuts or seeds?

Yes — stirring in chopped nuts or seeds adds texture and flavor.

How should leftover muffins be reheated?

Warm them in the oven at low heat (about 300°F/150°C) for a few minutes or microwave briefly.

Can I make these dairy-free?

Yes — this recipe is already dairy-free as written.

Conclusion

This Healthy Almond Flour Muffins recipe offers a wholesome alternative to traditional muffins with a soft texture, natural sweetness, and plenty of recipe adaptability. Whether you’re gluten-free, looking for less refined sugar, or just want a satisfying snack, these muffins are a reliable go-to choice.