Paleo Apple Cinnamon Upside Down Muffins

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These Paleo Apple Cinnamon Upside Down Muffins are the perfect fall treat! Sweet, sticky apples and a fluffy, moist muffin. Gluten free, dairy free, and so delicious!

Paleo Apple Cinnamon Upside Down Muffins

We went apple picking last week and it left us with a crazy amount of apples. Now I’m in apple-baking mode thinking of ways to use them all. These muffins came out so good and I’m so glad I thought of them. It’s kind of like a pineapple upside down cake, where the fruit is on the bottom at first then flipped to be on top. I actually wasn’t sure if it would work as muffins, but they turned out amazing and the flavor is exactly what I was going for. The muffin itself is not very sweet- only 1 tablespoon of maple is used and a little sweetness from the applesauce. It works perfectly with the topping though, that is sweet, gooey, and irresistible!

Paleo Apple Cinnamon Upside Down Muffins

Baking with apples may be one of my favorite things. The aroma that fills the house is the best and a sure sign of fall. These not only smell great, though- they taste even better!

Paleo Apple Cinnamon Upside Down Muffins

Here is what the apple mixture looks like when you put them in. You want the apples to be pretty small so they fit tightly. I use parchment liners which always give me the best result with no sticking.

Paleo Apple Cinnamon Upside Down Muffins

Paleo Apple Cinnamon Upside Down Muffins

They are super easy to make. Only 2 dirty bowls- one for the apples and one for the muffins. The muffin mixture is mixed by hand and ready in just a couple minutes. You will love how quick they are to make. Just like other paleo baked goods- these are best stored in the fridge after 24 hours.

Paleo Apple Cinnamon Upside Down Muffins

Paleo Apple Cinnamon Upside Down Muffins

The muffins are flipped upside down to reveal a delicious topping of caramelized apples and sweet cinnamon. I’m thinking you could add a few nuts in the bottom as well if you like them in baked goods- we prefer no nuts so I just did apples. I shared them with our neighbors who don’t follow any special diet and they absolutely loved them! So these are a muffin everyone will love. Enjoy!

Paleo Apple Cinnamon Upside Down Muffins

Paleo Apple Cinnamon Upside Down Muffins
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
24 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
24 minutes
Paleo Apple Cinnamon Upside Down Muffins
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
24 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
24 minutes
Ingredients
Apple Mixture Ingredients
Muffin Ingredients
Servings: muffins
Instructions
Apple Mixture Instructions
  1. Preheat oven to 350° and line a muffin tin with 12 parchment liners.
  2. In a medium bowl, combine apples, coconut oil, coconut sugar and cinnamon. Toss together until all the apples are evenly coated. Scoop apples into each muffin liner, dividing as evenly as possible, and slightly press down.
Muffin Instructions
  1. In a large bowl, combine coconut oil, maple syrup, applesauce, eggs, cashew milk, and vanilla. Stir until fully mixed.
  2. Add in the almond flour, coconut flour, salt, cinnamon, and baking powder. Stir until fully combined and no dry spots remain.
  3. Spoon batter over apple mixture, dividing evenly between the 12 liners.
  4. Bake for 22-24 minutes, until the tops are slightly browned.
  5. Let cool about 5 minutes, then remove the muffins, flip upside down and peel off the liner.
Recipe Notes

Store in fridge after 24 hours

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12 Responses

  1. Avatar

    YOU WROTE BAKING POWDER IN THE INGREDIENTS AND BAKING SODA IN THE METHOD
    I THINK I AM SCREWED- I USED THE BAKING POWDER AND IT IS IN THE OVEN NOW!! THIS WAS A LOT OF WORK. I DID NOT HAVE THE COCONUT SUGAR- SO USED MAPLE SYRUP INSTEAD- I DON’T THINK IT IS GOING TO BE AS GOOD AS IT SHOULD- WE SHALL SEE.

    • Jessica DeMay

      Hi Mary- I’m sorry about the confusion, it is baking powder. I think the issue you are having is the maple syrup. It can’t be substituted exactly because it is a liquid and coconut sugar isn’t. Which will make the muffins more moist and may not turn out the same. Hope they still are tasty!

  2. Avatar
    Jo Richmond

    Sounds wonderful. Will do this weekend. Thank you for all your experiments for those less inventive. Jo

  3. Avatar

    I’m trying flax substitute for the eggs. Will it work??

  4. Avatar

    My batter came out like a crumbly dough instead of a batter…is that normal?

    • Jessica DeMay

      Hi Tara- no, that’s not normal. Did you use any substitutions? I would suggest adding more milk if that happens again. I hope they were still edible!

  5. Avatar

    These were great! Substituted almond flour for plain whole wheat flour, still delicious 🙂 Also added raisins to the batter, came out really good!

  6. Avatar
    Stacy Laughlin

    These look delicious! Have you tried freezing the baked muffins?

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