Sometimes you just need something warm and salty-sweet to start your day. These Paleo Apple Muffins are the perfect way to satisfy that craving. You get tart fruit and smoky bacon in every single bite. They are a wonderful addition to your fall breakfast rotation right now.
Why This Recipe Is a Winner
These muffins are naturally grain-free and dairy-free for a healthy start. They use simple almond and coconut flours for a tender crumb. The reserved bacon fat adds a deep savory flavor you will love. It is a great way to use up those crisp Granny Smith apples. Your whole family will enjoy this satisfying morning treat together.
Simple Method
Making these muffins is very straightforward and fast for busy mornings. You just whisk your dry and wet ingredients in separate bowls. Then, you fold in the fresh fruit and crispy bacon bits. Even if you are new to grain-free baking, you can do this. The batter comes together in just a few minutes of mixing.
Ingredients You’ll Need
Most of these items are pantry staples for the grain-free cook. Fresh apples bring the perfect crunch to the mix.
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 4 large eggs, room temperature
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
- 2 tablespoons reserved liquid bacon fat
- 1 teaspoon vanilla extract
- 1 cup Granny Smith apple, peeled and finely diced
- 6 slices thick-cut bacon, cooked crisp and crumbled
Step-by-Step
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with parchment paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and cinnamon until no clumps remain.
- In a separate medium bowl, whisk the eggs until light and frothy, then incorporate the maple syrup, melted coconut oil, liquid bacon fat, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until a uniform batter forms.
- Gently fold in the diced apples and half of the crumbled bacon bits.
- Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Top each muffin with the remaining crumbled bacon, pressing lightly to ensure adhesion to the batter.
- Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to rest in the tin for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these Paleo Apple Muffins warm right out of the oven. They pair perfectly with a hot cup of coffee or tea. Try them with a side of scrambled eggs for a full meal. Pack them into lunchboxes for a tasty midday snack later. Set the table and enjoy a slow morning with your family.
Keep It Fresh
Store leftovers in an airtight container at room temperature. They will stay fresh for up to three days on your counter. For longer storage, keep them in the fridge for one week. Reheat in a 350°F oven for five minutes to crisp the bacon. You can also freeze them for a quick grab-and-go breakfast.
Tips for Best Results
- Don’t skip the reserved bacon fat for the best smoky flavor.
- Avoid over-mixing the batter to keep the muffins light and airy.
- Use honey instead of maple syrup if that is what you have.
- Cook the bacon ahead of time to save minutes in the morning.
- For fall gatherings, double the batch to feed a hungry crowd.
- Press the top bacon bits firmly so they stay in place.
- Ensure your eggs are room temperature for a smoother batter.
Ways to Switch It Up
- Swap the apples for diced pears for a softer fruit texture.
- Use chopped walnuts instead of bacon for a vegetarian version.
- Add a pinch of nutmeg for even more warm spice flavor.
- Substitute coconut sugar for maple syrup for a slightly drier muffin.
Common Questions
Can I make these ahead?
Yes, you can bake these on Sunday for easy weekday breakfasts. They hold up very well when stored properly in the fridge. Just a quick reheat makes them taste freshly baked again.
What if I don’t have coconut flour?
Coconut flour is necessary for this recipe to work correctly. It absorbs the moisture from the eggs and creates the right texture. I do not recommend swapping it for more almond flour.
Will my kids eat these?
Most kids love the combination of sweet apples and salty bacon. They are a great way to sneak in healthy fats and protein. The texture is soft and very kid-friendly for little hands.
I hope these muffins make your busy mornings a little brighter. They are a true family favorite in my kitchen during the fall. Give them a try and enjoy every bite.
— Alex
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 4 large eggs , room temperature
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
- 2 tablespoons reserved liquid bacon fat
- 1 teaspoon vanilla extract
- 1 cup Granny Smith apple, peeled and finely diced
- 6 slices thick -cut bacon, cooked crisp and crumbled
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with parchment paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and cinnamon until no clumps remain.
- In a separate medium bowl, whisk the eggs until light and frothy, then incorporate the maple syrup, melted coconut oil, liquid bacon fat, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until a uniform batter forms.
- Gently fold in the diced apples and half of the crumbled bacon bits.
- Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Top each muffin with the remaining crumbled bacon, pressing lightly to ensure adhesion to the batter.
- Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to rest in the tin for 10 minutes before transferring to a wire rack to cool completely.
