Apple & Cinnamon Muffins

15 min 12 servings


175 Kcal
12.2g Fat
10.7g Carbs
8.41g Net Carbs
7.2g Sugars
6.8g Protein


  • 4 eggs
  • 7.05 oz or 200g of apple purée (100% apples, no added sugar)
  • 2 cups or 200g of ground almonds
  • 3 tablespoons of coconut sugar
  • 1 tablespoon of arrowroot powder
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • 1 apple to decorate
  • A handful of flaked almonds to decorate (optional)
  • Extra cinnamon powder to decorate


  1. Preheat your oven at 175 C / 350 F.
  2. Beat the eggs really well so the texture of your muffins is light.
  3. Mix in the apple purée, coconut sugar, and vanilla extract. Add the ground almonds, arrowroot powder, bicarbonate of soda, and cinnamon and mix well.
  4. Grease a muffin tray with coconut oil (or use muffin cases) and scoop the mixture in. You can use an ice cream scoop if you have one to make it easier.
  5. Peel the apple and slice it thinly. Decorate the muffins with the apple slices, sprinkling some cinnamon powder and almond flakes.
  6. Bake for 15 to 18 minutes. Use a toothpick to test if they are baked. If it comes out clean, they’re ready!
  7. Let them cool down completely before enjoying them.

Storage Tips

These keep in the fridge for up to 5 days in an airtight container.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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