Grain Free Apple Cinnamon Blender Muffins (Whole30 Paleo) – free of refined flour and sugar, these mini muffins are a naturally sweetened treat and so simple to make using just your blender! A perfect grab-and-go breakfast or snack. Gluten free, dairy free, Whole30, and Paleo approved.
Craving sweets and baked goods but trying to limit the processed sugar and carbs in your diet? I feel ya. I love my sweets just as much as the next girl but know what junk food does to my system. So I’m always looking for ways to include healthier baked goods without sacrificing flavor and sweetness.
These Apple Cinnamon Muffins are naturally sweetened with dates, banana, and applesauce. They are grain free, made with almond flour, and topped with more juicy apples. With the winning combo of apples and cinnamon, these muffins smell amazing when they bake and are the perfect baked good for fall.
If you’re wondering if these muffins are the real deal, I’ll just say my kids gobbled these up like they were candy! I love that they are learning that sweet treats don’t have to come in a package from the store, but can taste just as good. I’ve made several batches lately, and every time they disappear. These mini muffins make the perfect grab-and-go breakfast or lunchbox treat.
Have you tried making blender muffins yet? Maybe I’m a little late to the party, but I am loving this quick and easy method. It’s a great way to sneak in extra healthy ingredients and play with different flavors or substitute for refined sugar. If you’re looking for a shortcut to making muffins, the blender method is the way to go.
How to Make Blender Muffins
It’s so simple! Add all the ingredients (except anything you don’t want ground up, like pieces of fruit or chocolate chips) to the blender and pulse until completely smooth. In this case, the mixture should be blended until the dates are completely pulverized (a few small pieces is fine.) At that point, any add-ins can be stirred into the mixture.
Scoop a couple tablespoons of the muffin mixture into a mini muffin tin, top with reserved apples, and bake.
The blender muffin method works especially well for gluten free recipes that do not contain flour, but contain a replacement like oats or almond flour, like these Pumpkin Applesauce Muffins.
Looking for more grain free, naturally sweetened baked goods? Try this Paleo Double Chocolate Zucchini Bread or these Gluten Free Banana Muffins.
Did you make this recipe and love it too? Leave your rating and review below!
Grain Free Apple CInnamon Blender Muffins (Whole30 Paleo)
Ingredients
- 1 banana spotty is best
- 1/3 cup unsweetened applesauce
- 2 tablespoons coconut oil
- 3 Medjool dates
- 2 eggs
- 1 1/2 cups almond flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup finely chopped apples
Instructions
- Preheat oven to 350 degrees. Prepare a mini muffin tin with cooking spray.
- Add all ingredients (except chopped apples) to a high speed blender. Blend until totally smooth.
- Stir in apples, reserving a small amount to add to the tops of the muffins if desired.
- Spoon mixture into muffin tin and press a few remaining apples on top of the batter.
- Bake for 15-18 minutes. Cool slightly and remove from pan.
13 Comments
Allison Jung
March 25, 2019 at 3:14 amI sprayed my pan with avocado oil but the muffins stuck pretty badly. Flavor was good. I added some shredded carrot to mine and topped it with some crushed walnuts too.
Haley
April 3, 2019 at 10:21 pmThese muffins were exactly what I needed in my life! My husband and I were winding down our Whole30 while I was also trying to reintroduce allergens to my son. I needed a compliant recipe with baked in eggs and I stumbled upon this one. These muffins taste great and they fit the needs of my family! I have made these muffins twice in three days already using the recipe as written with apples, and also subbing in blueberries and strawberries. This recipe is a keeper and one that I plan on using from now on. Thank you so much!
Nikki
April 4, 2019 at 11:30 amThanks, Haley! Glad you enjoyed the recipe!!
Kyndra
August 31, 2019 at 6:00 pmThis was a huge treat to eat while on whole 30. Super easy to make and delicious. Will be making again!
Brook
September 27, 2019 at 10:28 pmI know baked goods are supposed to be a no no for Whole30 but my reasoning for doing it was to figure out allergies, not readjust bad habits. I was craving baked goods so bad and this was just what I needed! I love the level of sweetness and they are perfect for the creeping fall weather!
The only thing I had trouble with was bake time. I let them bake an additional 6/7 minutes and they still don’t seem completely baked through. It’s still not going to stop me from eating them all though!
Can you make a pumpkin version??
Nikki
September 28, 2019 at 6:18 pmThank you and yes, that was exactly my intention with this recipe! Whole30 compliant ingredients, but best enjoyed as a food freedom recipe! They do rend to be a little on the softer side. You could add a bit more almond flour to help also. I do have a pumpkin version – search pumpkin blender muffins and you should see it – not whole30 because there are chocolate chips, but could be modified!
Alyssa
November 21, 2019 at 2:01 pmCan these be made nut free?
Nikki
November 21, 2019 at 7:22 pmHey Alyssa – you could try substituting the almond flour for oat flour!
Anna
March 13, 2020 at 6:45 pmThese are so yummy! My picky kid ate them and loved them! I made a blueberry version and a rhubarb version and both were fantastic. I cooked them in cupcake papers and just ate them out of that as they don’t set up super well. I also didn’t measure carefully when adding ingredients so that likely added to the texture. They hit the spot for me and I will be making them again!
Nikki
March 13, 2020 at 11:09 pmHey Anna, thank you so much for taking the time to leave a rating and review! You’re right, these muffins are definitely not as cakey as a typical muffin made with refined white flour. But still so tasty! Blueberry and rhubarb sound wonderful!
Margchelina
March 26, 2020 at 3:08 pmMade these today, only made 8 normal sized muffins. Followed the recipe as is, just baked for 25 minutes, so a bit longer. At some point when I checked on them while in the oven, I noticed that I had forgotten to add the coconut oil haha. It was still standing there on the counter. But luckily did not notice it. Muffins were very tasty. Will make these again!