Almond Flour Apple Muffins

Yesterday marked my unofficial first day of fall (October 1st), and I was able to celebrate by picking apples. 15 full gallons of apples. 

While most of those are headed to an experiment to make natural hard apple cider, I sacrificed  a couple to make some almond flour apple muffins - and they were worth it. 

These lovelies are gluten-free and refined-sugar free. 


  • 2 apples - shredded
  • 2 eggs
  • 1/4 c. ghee or coconut oil
  • 3 Tbsp. raw honey
  • 1 tsp. pure maple syrup
  • 1 Tbsp. vanilla
  • 1 1/2 c. almond flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. cinnamon

Preheat oven to 350F. 

Mix apples and eggs together. Melt oil then add vanilla and honey. Add honey/oil mixture to apples and mix. In a small bowl, mix dry ingredients until well combined. Add to apples and mix. 

Scoop into greased muffin tin and bake for 15-20 mins. 


Berry Cobbler

Topping Ingredients

2 cups almond flour

1/4 tsp salt

1/2 tsp baking soda

1/3 c. melted butter/ghee/coconut oil

3 tbps. honey

1 tsp. cinnamon

splash of vanilla                  

Mix Ingredients

4 c. mixed berries

2 tsp. cinnamon

1 tsp. nutmeg

splash vanilla

3 TBSP melted butter/ghee/coconut oil

1/4 c. honey


1. Preheat oven to 350 degrees.

2. Mix dry ingredients for toppings then set aside. In a smaller bowl, mix the melted ghee/butter/coconut oil, honey, and vanilla. Add to the dry ingredients then mix until fully combined. Set aside.

3. In a separate bowl, toss all ingredients until berries are coated in the mixture.

4. Evenly distribute berries in an 8x8” pan. Roll or press out the crust to ½-¾” thick. Place over the berries and bake until crust is golden brown (20-25 minutes).