Low Carb Apple Spice Muffins

Low Carb Apple Spice Muffins
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renee Comet.
Summary
These low carb muffins are made with coconut and almond flours instead of wheat flour (which makes them gluten-free, too), and they are sweetened with erythritol, a low-calorie sugar alcohol. The result is scrumptious muffins with only 9 grams of carbohydrate and no added sugar! These are perfect for meal prepping or a grab-and-go breakfast. They are also freeze well for longer storage—just thaw at room temperature or toast them in the oven for a warm treat!
  • Prep time
    8 min
  • Cook time
    25 min
  • Servings
    12 Servings
  • Serving size
    1 muffin
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 190

  • Total Fat 16g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 115mg
  • Total Carbohydrate 9g
    • Dietary Fiber 4g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 7g
  • Potassium 180mg
  • Phosphorus 170mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Lean protein, 2 1/2 Fat

Ingredients

Ingredients

  • avocado oil cooking spray
    1
  • almond flour
    2 cup
  • coconut flour
    1/2 cup
  • erythritol or other sugar substitute
    1/2 cup
  • baking powder
    1 tsp
  • ground cinnamon
    2 tsp
  • ground nutmeg
    1/2 tsp
  • ground cloves
    1/4 tsp
  • avocado oil
    1/4 cup
  • large eggs
    4
  • unsweetened vanilla almond milk
    1/2 cup
  • small apple (peeled, cored, and finely diced)
    1
Directions

Directions

  1. Preheat your oven to 350 degrees F. Spray a muffin tin with cooking spray.

  2. In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, salt. In another medium bowl, combine the oil, eggs, and almond milk.

  3. Pour the wet ingredients into the dry ingredients and mix. Add the apple and stir.

  4. Fill the muffin tins. Bake for 20-25 minutes or until a fork or toothpick comes out clean.

  5. To freeze: let the muffins cool completely, then remove them from the muffin pan. Arrange them in a single layer on a sheet pan and freeze for at least 2 hours. Once they are frozen solid, store them together in a freezer-safe ziptop bag. Or, wrap each muffin well in aluminum foil to store individually.

Reviews