Warm, cozy, gluten-free flourless muffins infused with applesauce, cinnamon, and a touch of nutmeg—perfect for breakfast or snack time.

Scale

1 cup almond flour (or oat flour)

½ cup unsweetened applesauce

2 large eggs

2 tbsp honey or maple syrup (optional)

1 tsp ground cinnamon

½ tsp baking powder

¼ tsp nutmeg (optional)

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1. Preheat oven to 350°F (≈ 175°C) and prepare muffin tin with liners or nonstick spray.

2. Whisk eggs until slightly frothy.

3. Add applesauce and honey/maple syrup; stir until well combined.

4. In another bowl, mix almond (or oat) flour, cinnamon, baking powder, and nutmeg.

5. Combine wet and dry ingredients, folding until just mixed.

6. Scoop batter into muffin cups, filling ¾ full.

7. Bake 18‑22 minutes until toothpick comes out clean.

8. Cool in tin 5 minutes, transfer to wire rack to finish cooling.

Measure flour accurately for best results.

Use room-temperature eggs for easier mixing.

Avoid overmixing the batter to keep muffins tender.

Optional: stir in chopped nuts or raisins for texture.