lectin free apple walnut muffin

Enjoy these lectin-free apple walnut muffins as a breakfast go-to or a healthy snack. They are gluten-free, keto friendly and best of all lectin-free. You can make ahead too so eating one at a time is enjoyable and easy. Plus kids will love them. Drizzle with maple syrup or honey to top them off for an extra treat. Yum!



2 1/2 cups organic almond flour (can substitute cassava flour or tigernut flour)

1/2 cup monkfruit sweetener

1 teaspoon baking powder

1 teaspoon ground organic cinnamon

1/8 cup avocado oil

4 cage-free, organic eggs (or 2 duck eggs)

1/4 cup unsweetened almond milk (or your favorite plant-based milk)

1 teaspoon vanilla extract

2 small organic apples, approx. 4 ounces, peeled, seeded, and diced (Granny Smith, Cortland, Macintosh, Fuji, or Gala apples)

3 Tablespoons chopped organic walnuts



  1. Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers.
  2. In a medium bowl, whisk together the almond flour, monkfruit sweetener, baking powder, cinnamon, and salt until well blended.
  3. In a separate bowl, whisk together the eggs, almond milk and vanilla extract. Whisk in avocado oil
  4. Pour egg mixture into the dry ingredients and stir together. Fold in diced apple.
  5. Spoon batter into the prepared muffin pan, filling each cup 2/3 to 3/4 of the way full.
  6. Top each muffin with chopped walnuts.
  7. Bake for 25 to 30 minutes or until tooth pick comes out clean. Do not over bake.
  8. Allow to cool 5-10 minutes in the pan. Remove from pan and continue to cool on cooling rack.

Store in refrigerator after 2 days to keep fresh for up to 5 days.

*recipe inspired by https://www.debbiemakeslowcarbdelicious.com/post/apple-walnut-muffins-low-carb-keto-gluten-free

*image directly sourced from here