| | | | | | | | |

Grain Free Spiced Apple Blender Muffins

These grain free Spiced Apple Blender Muffins have me singing Autumn in New York, getting cozy in my fluffy socks, watching You’ve Got Mail, and sipping my ginger tea. It’s basically a glorious time to be alive. Fall is officially in the air at the Williams’ Residence.

These yummy muffins are made with almond flour, lower in carbohydrates than regular flour and gluten free! I like to have one for breakfast or an afternoon snack. They’re delicious by themselves or with a smear of grass-fed butter and raw honey.

My little guys love them too. If I turn my back for a second, they will all magically disappear. These don’t last very long in our house.

Grain Free Spiced Apple Blender Muffins instantloss.com

{this post contains affiliate links}

Made primarily of almonds they’re safe for little bellies and a great treat for those trying to maintain a healthy diet!

I love this recipe because it’s super easy to make and they are great to take to gatherings with friends or family. This will be a recipe you will make over and over again!

If you like these try my Original Blender MuffinsIncredible Hulk Blender Muffins, Mamas Peanut Butter Blender Muffins and my Blueberry Chia Seed Muffins!


For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

Grain Free Spiced Apple Blender Muffins

Makes: 6 muffins
Print Recipe


  • cooking spray
  • 2 large eggs
  • 3/4 cup super fine almond flour, packed tightly*
  • 2 tablespoons raw honey
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons extra virgin olive oil
  • 1 small gala apple, cored and cut into bite sized pieces
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon all spice
  • 1/8 teaspoon fine sea salt
  • 2 tablespoon unsweetened shredded coconut
  • 1/4 cup chopped pecans and walnuts


  • Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray
  • Add the eggs to a blender and blend on high for 15 second or until airy. In this order, add the almond flour, honey, palm sugar, olive oil, apple, vanilla extract, baking soda, cinnamon, nutmeg, cloves, all spice, and sea salt to the blender. Blend on high for 45 seconds. 
  • Stir in the shredded coconut and half of the chopped pecans. 
  • Divide the batter among 6 muffin cups, filling each two-thirds full. Top the muffins with the remaining pecans. Bake the muffins for 18 minutes, until a toothpick inserted into the middle comes out clean. Let the pan cool on a wire rack for 10 minutes. Remove the muffins from the pan and serve warm. Once cool, store in an airtight container or bag at room temperature for 3 days or in the freezer for up to 4 months 


*When using almond flour in recipes, pack it tightly like you would brown sugar, by pressing it firmly into the measuring cup and refilling until the entire cup has been packed full. 
Author: Brittany Williams


  1. I made these tonight, and can see why they disappear in your house. Now that I know this is a tried and true winner, I am eager to try more from your collection. Thanks for sharing!

    1. There are several reason. 🙂 I don’t track calories for one not do I think that’s a sustainable lifestyle. Everyone uses different brands/ingredients so the calorie count will vary from person to person. I’m also not a doctor or a registered nutritionist or dietician so theres the liability factor as well.

  2. Every time that I make anything with almond flour, it comes out dry and with a texture of corn bread. Can you please tell me what brand you are using for your recipes?

    1. I use the one from Costco or I use the Bob’s Redmill Brand almond flour. Almond Flour is very moist so it is strange you are having issues with dryness. Make sure you are not using Coconut flour. Hope this helps 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating