Low Carb Apple Muffins
Indulge in the comforting flavors of fall without breaking your diet with these Low Carb Apple Muffins! Made with nutrient-rich almond flour and naturally sweetened with erythritol and unsweetened applesauce, these muffins are the perfect guilt-free treat for breakfast, snacks, or dessert. Infused with warm cinnamon and a touch of vanilla, every bite is bursting with cozy flavor, accentuated by the subtle crunch of fresh grated apple and optional chopped walnuts. Ideal for keto and low-carb diets, this easy recipe comes together in just 40 minutes and serves 12 generously-sized muffins. Whether enjoyed fresh out of the oven or stored for later, these healthy apple muffins are sure to satisfy your sweet tooth while keeping your nutrition goals on track!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Erythritol
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 medium Grated apple
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup with non-stick spray.
In a large mixing bowl, whisk together almond flour, baking powder, cinnamon, and salt until combined.
In another bowl, beat the eggs with a mixer until foamy, about 1 minute.
Add the applesauce, erythritol, almond milk, and vanilla extract to the beaten eggs. Mix until all ingredients are well combined.
Gently fold the wet ingredients into the dry ingredients until just combined; do not over mix. The batter will be thick.
Fold in the grated apple and chopped walnuts if using.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 40.5 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 817 mg | 63% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
