Makes 10 muffins


  • 2 cups blanched almond flour
  • 2 TBSP coconut flour
  • 1 tsp baking soda
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • 1 medium Gala or Pink Lady apple, peeled, cored, and roughly chopped
  • ½ cup honey, maple syrup, or a blend of both
  • to equal ½ cup
  • 2 large eggs
  • 3 TBSP extra-virgin olive oil
  • 2 TBSP fresh thyme leaves


  1. Preheat oven to 350ºF. Line 10 cups of a standard muffin pan with paper liners.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, ground ginger, and salt.
  3. In a food processor or blender, combine the apple, honey or maple syrup, eggs, olive oil, and thyme. Blend until smooth.
  4. Pour the wet ingredients over the dry ingredients and mix well to combine. Divide the batter among the 10 lined muffin cups.
  5. Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool completely before serving.
  6. Store muffins in an airtight container in the refrigerator for up to 2 days, or freeze for longer storage.