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Apple Peanut Butter Cups

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cups


  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter (can use coconut oil to make it dairy free)
  • 1/3 cup creamy peanut butter
  • 1/3 cup coconut sugar
  • 1 egg
  • 1/4 cup milk (can use almond milk to make it dairy free)
  • 1 tsp vanilla extract
  • 1 large granny smith apple (or 2 medium ones, or 3 if you want to go wild)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp lemon juice (optional but highly recommended)


  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 

  2. Place muffin liners in a regular size 12 cup pan. I prefer to use reusable silicone liners. 

  3. In the bowl of a stand mixer, add the softened butter, the peanut butter and the coconut sugar

  4. Beat on medium-high until mixture becomes fluffy and a very light tan in color (about 4 minutes)

  5. In the meantime, in a large bowl, mix together the almond flour, coconut flower, baking powder and salt. Set aside.

  6. When the butter mixture is ready, add the egg, milk and vanilla extract and beat on low speed until combined.

  7. Pour the wet butter mixture into the bowl with the dry ingredients and mix until well combined.

  8. Use an ice cream scoop or a spoon to fill the liners about 1/2 to 2/3 of the way. 

  9. Using a spoon, push the dough against the sides of the cup to form a small hole in the middle. This is where you'll be placing the apples

  10. Wash the apple and dice it into small pieces. About 1/4 inch cubes.

  11. Place the apple pieces into the holes you made in the middle of the cups. 

  12. Sprinkle with cinnamon and nutmeg

  13. Bake in the preheated oven for 25 minutes

  14. Serve warm with a drizzle of lemon juice on top