Apple Spice Muffins

The chillier it gets, the more I just want to eat warm things… and the more I crave cinnamon! So, I’m sharing a muffin recipe I’ve adapted for you. The original muffin recipe that inspired the base for this one comes from another blogger called Recipes to Nourish – you can see the original blueberry lemon muffin recipe here. This time, I’ve created a little bit of Apple Cinnamon magic that I hope you’ll enjoy as much I have!

Ingredients (12 muffins):

  • 100 to 125mL avocado oil (amount needed will depend on elevation and how settled your flour is)
  • ¾ cup full fat coconut milk
  • 1 tsp apple cider vinegar
  • 2 tbsp ground chia seed (I like Prana brand)
  • 6 tbsp water
  • 1 tsp vanilla (make sure its in a safe base or use dried ground vanilla bean)
  • 1 cup maple sugar or cane sugar (I like to use the dark muscadovo sugar)
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups of Otto’s Cassava Flour
  • ¼ cup grass fed collagen powder
  • 1 – 1 ½ cups peeled, diced Apple (I like to cook with Spartan, Macintosh, or Granny Smith apples)
  • ½ cup raisins
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg (substitute Mace for AIP)
  • 1 tbsp lemon juice

Optional: chopped nuts or slivered tigernuts


  1. Combine ground chia seed and water and set aside to gel. This will form your egg replacement. (if you tolerate eggs, the recipe calls for two).
  2. Measure out the 100mL+ avocado oil into a 1L (or larger) liquid measuring cup. Use a pastry brush (never used for glutenous projects) to grease the muffin tin or baking pan.
  3. Add coconut milk, apple cider vinegar, and gelled chia mixture to the measuring cup and whisk to combine.
  4. In a separate mixing bowl, combine all of the dry ingredients and stir to combine.
  5. Peel and dice the apple, and set it aside.
  6. Combine dry ingredients in a large mixing bowl. Add wet ingredients to dry and stir to combine.
  7. Stir in apple and raisins (being sure to break up any clumps).
  8. Scoop into your greased muffin tin.
  9. Bake at 350℉ for 35-40 minutes. Check with a toothpick to ensure they’re cooked through.
  10. Allow muffins to sit in the pan for a few minutes after removing from the oven. You should then be able to easily remove them and place them on a cooling rack (I use a spoon to help get them out).
  11. These muffins should be consumed or frozen within 24 to 48 hours for the best taste and texture. If you find them a little bit too moist at first, leaving them out on the counter overnight seems to dry them out just enough. They keep well in the freezer (ensure they are fully cooled first), and can be thawed slowly at room temperature, or more quickly in a toaster oven or microwave.


PS if you are following strict AIP (autoimmune paleo), you can try replacing the chia eggs with gelatin eggs (2 tbsp grass fed gelatin + 6 tbsp water, stir to combine and allow to mostly gel before adding to wet ingredients). Also be sure to use mace in place of nutmeg, and omit nuts.

Leave a Reply

Your email address will not be published. Required fields are marked *