Apple Cupcakes with Peanut Butter Drizzle

Apple Cupcakes with Peanut Butter Drizzle

These delicious cupcakes are the perfect treat to use up some of the season’s best fresh picked apples. With hints of tasty spices like nutmeg & cinnamon then topped with creamy peanut butter for that classic combination of apples & peanut butter - this one’s sure to be a fall favorite.

  1. Serves: 10
  2. Time: 35 minutes


  •  2 cups almond flour 
  •  1/2 cup brown sugar or coconut sugar 
  •  1/2 cup Great Lakes Collagen Peptides
  •  1/4 cup arrowroot flour
  •  2 tablespoons coconut flour
  •  1-1/2 teaspoons ground cinnamon
  •  1/4 teaspoon nutmeg
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon baking powder
  •  1/4 teaspoon salt
  •  2 large eggs, room temperature
  •  1/4 cup canned coconut milk (full fat), melted
  •  1 medium sweet apple, such as Gala or Pink Lady, peeled and grated

Topping Ingredients

  •  1/2 cup creamy peanut butter
  •  1 tablespoon powdered sugar
  •  1 medium sweet apple, such as Gala or Pink Lady, cored and diced


  • Preheat the oven to 350ºF. Line 10 cups of a standard muffin pan with paper liners.
  • In a large bowl whisk together the almond flour, sugar, collagen hydrolysate, arrowroot flour, coconut flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
  • In a separate bowl whisk together the eggs, coconut milk, coconut oil, and grated apple. Pour the wet ingredients into the dry and stir to combine thoroughly.
  • Divide among the muffin cups, smoothing the tops to be even. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool completely.
  • When ready to serve, place the peanut butter in a small pot over low heat and warm until melted. Stir in the powdered sugar. Top each cupcake with diced apples in the center. Drizzle with the peanut butter and serve..

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