Craving a mouthwatering treat that won't derail your health goals? Get ready to discover the ultimate low-carb, gluten-free cinnamon apple muffins that taste like pure heaven! These magical muffins are about to transform your breakfast or snack time, delivering incredible flavor without the sugar crash. Packed with wholesome ingredients and bursting with apple-cinnamon goodness, these muffins are so delectable, you won't believe they're actually good for you!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup chopped apples
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a non-stick cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 1/2 cups of almond flour, 1/4 cup of erythritol, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Mix these dry ingredients together until they are well blended.
- In a separate bowl, crack 3 large eggs and whisk them together until they are slightly frothy. Add in 1/2 cup of unsweetened applesauce and 1 teaspoon of vanilla extract. Mix until all the wet ingredients are fully combined.
- Pour the wet mixture into the bowl containing the dry ingredients. Gently fold the mixtures together using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
- Once the batter is mixed, fold in 1 cup of chopped apples. Make sure the apple pieces are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your cinnamon apple muffins warm or at room temperature. These muffins can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Use fresh, crisp apples for the best texture and flavor. Diced Granny Smith or Honeycrisp work wonderfully in this recipe.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined for light, fluffy results.
- For extra moisture, consider adding a tablespoon of melted coconut oil to the wet ingredients.
- Check muffins a few minutes early - almond flour can brown quickly. Every oven is slightly different!
- Let muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- For added nutrition, sprinkle some chopped nuts on top before baking for extra crunch and healthy fats.
- These muffins freeze beautifully - wrap individually for quick, grab-and-go breakfasts.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 8g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 55mg
