Paleo Apple Cinnamon Muffins made with Coconut Flour

Blue circle with the letter P PA grey circle with KF
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Paleo Apple Cinnamon Muffins #muffins #paleorecipes #nograin #applecinnamon #breakfast

These Paleo Apple Cinnamon Muffins are a healthy low-carb breakfast using coconut flour & coconut oil! 

One of the things I’ve learned over the past week with this Paleo diet is that you have to have a PLAN!

Don’t get me wrong, I am a planner. I can plan with the best of them. But having to plan for breakfast, snacks, lunch, and meals for 3 while on a restricted no wheat, no dairy, no legumes diet has proved to be fairly difficult. At least in the beginning.

One of the hardest meals to plan for has been breakfast. In the past, I would have started the morning with a small bowl of greek yogurt, granola, and berries. Mike would have granola with milk. Well, we can’t have any of that. Granola is wheat/oats which is a no no. Milk and yogurt = dairy, so also a no go.

Enter these Paleo Apple Cinnamon Muffins.  You guys all know that I am a fan of muffins, I mean Cranberry Orange Muffins, Apple Pumpkin Muffins, Morning Glory Muffins… need I say more? These are all great and super tasty, but all made with Whole Wheat Flour.

These Paleo Apple Cinnamon Muffins are made with Coconut Flour and Coconut Oil. I was a little skeptical at first because the last time I made Blueberry Paleo Muffins the texture of the coconut flour kinda weirded me out. But this time it was perfect, or maybe it was just because I was craving “bread” so it hit the spot. haha… Either way it gives you that boost you need to start the day, and it helped my hubbie hold himself over until lunch.

To get started, preheat oven to 350º. Whisk 6 eggs, 1/2 cup of melted coconut oil, 1 teaspoon of vanilla extract, and 1/4 cup of pure maple syrup together in a large bowl.

Paleo Apple Cinnamon Muffins 1

Next add in 1/2 cup of coconut flour, 1/2 teaspoon of fine sea salt, 1/4 teaspoon of baking soda, and 1/2 teaspoon of cinnamon.

Paleo Apple Cinnamon Muffins 6

Stir until well combined. Gently fold in 1 cup of peeled and diced granny smith apples {about 1 apple}.

Paleo Apple Cinnamon Muffins 4

Spray muffin tin with PAM to grease and fill each muffin cup 3/4 of the way. Bake for 35-40 minutes.

Paleo Apple Cinnamon Muffins #muffins #paleorecipes #nograin #applecinnamon #breakfast

Paleo Apple Cinnamon Muffins 2

Paleo Apple Cinnamon Muffins

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 40 mins
  • total_time Total Time: 45 mins
  • yield Yield: 12 muffins 1x
  • category Category: Breakfast
  • method Method: Baked
  • cuisine Cuisine: American


These warm Paleo Apple Cinnamon Muffins are a healthy and comforting low-carb breakfast made with coconut flour & coconut oil! 



  • 1/2 cup of coconut oil, melted
  • 1/4 cup of pure maple syrup
  • 1 teaspoon of vanilla
  • 6 eggs
  • 1/2 cup of coconut flour
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of fine sea salt
  • 1 cup of granny smith apples, peeled and diced {about 1 large apple}


  1. Preheat oven to 350º.
  2. Whisk eggs, melted coconut oil, vanilla extract, and pure maple syrup together in a large bowl.
  3. Next add in coconut flour, fine sea salt, baking soda, and cinnamon.
  4. Stir until well combined.
  5. Gently fold in peeled and diced granny smith apples.
  6. Spray muffin tin with PAM to grease and fill each muffin cup 3/4 of the way.
  7. Bake for 35-40 minutes.


  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 4g
  • Fat: 13g
  • Carbohydrates: 9g
  • Protein: 4g

Keywords: healthy muffins, low carb muffins, homemade muffins


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34 Responses
  1. Nancy

    I just made these muffins… have made some similar with 9 eggs…. but you called for 1/2 c coconut oil…. they are baking now and the oil is dripping out of the cups onto my oven ….. it seems like a lot of oil with the 6 eggs and honey… help?

    1. Krista @ Joyful Healthy Eats

      hmmm… I’m sorry nancy. I didn’t have that problem. If the batter seemed too runny to you I’d recommend adding more coconut flour to soak up some of that liquid. Should solve your problem

  2. Penelope

    These look amazing! I can’t wait to make them tomorrow. How long would it need to bake if I used a loaf pan instead of the muffin tin? Thanks!

    1. Krista @ Joyful Healthy Eats

      hmm… i haven’t done it before but I would imagine 50-60 minutes. 🙂 But I would definitely keep an eye on it. 🙂

  3. Morgan Hodges

    is there any way that I could make these without the egg?? I can use all the other ingredients but we are also an egg free house as I have 3 children that are highly allergic.

    1. Krista @ Joyful Healthy Eats

      Hey Morgan, you could definitely try subbing applesauce, bananas, or yogurt for the egg. Let me know how they turn out! 🙂 Blessings on the egg free household… we love our eggs over here. 🙂

    1. Krista @ Joyful Healthy Eats

      Hey Olivia, unfortunately you can’t. They have completely different properties to them, coconut flour soaks up alot of liquid and acts completely different than almond flour. Sorry girl. 🙁

    1. Krista @ Joyful Healthy Eats

      Hey Marie, I just updated the recipe card with the nutritional facts for you. There are 160 calories per muffin, 9 carbs, 4 sugar, 4 protein, and 13 fat. Enjoy!

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