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Apple Cinnamon Muffins with Maple Frosting 17 August, 2016 | Breakfast, Dessert, Paleo, Gluten-Free

Celebrate the flavors of fall with the flavors of apple, cinnamon and walnut mixed in a muffin topped with sweet maple frosting.

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  • 1 cup apple, cored, chopped
  • 2 teaspoon cinnamon
  • 2 eggs
  • ½ cup + 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1½ cups almond flour
  • 1½ cups flaxseed meal
  • 1 teaspoon baking soda
  • ½ cup chopped walnuts + 12 halves for decoration
  • 6 Tablespoon coconut butter
  • 6 Tablespoon maple syrup
  • 1-2 tablespoon water
  • ¼ cup unrefined coconut oil + 1 tablespoon for sautéing apples


Preheat oven to 325°F and prepare muffin pan with liners.In a small saucepan, heat 1 tablespoon coconut oil and add apple pieces and cinnamon. Sautée for 3-5 minutes or until apples are soft and golden in color. Allow to cool off.

Using the small saucepan, melt coconut oil over low heat. In a bowl, combine coconut oil, eggs, maple syrup and vanilla extract. Mix well.

In a separate bowl, combine almond flour, flax meal, baking soda, and chopped walnuts. Add liquid ingredients and sautéed apples to dry ingredients and mix until well incorporated. Fill batter into muffin liners and bake for approximately 30 minutes.

Allow muffins to fully cool off before preparing the frosting. Slowly heat coconut butter in a small saucepan until melty and smooth. Make sure you do not overheat coconut butter or it will become hard to mix with maple syrup and it won’t spread well.

Using a fork or whisk, mix well until all ingredients blend together smoothly. The frosting will be honey colored and a little runny while warm; set aside (about 3-5 minutes) until it has a creamy consistency and spread on top of your muffin.

Decorate with walnuts & enjoy!!

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