Cinnamon Apple Muffins
These yummy Cinnamon Apple Muffins are perfect for fall, but they are also delicious any time of the year, especially if you are a lover of apple and cinnamon together. Gluten-free, sugar-free and low carb for lifestyle-friendly muffins!
Servings: 12 Muffins
Calories:
Ingredients
- 2 ½ cups almond flour I used Bob's Red Mill
- ¾ cup granulated monk fruit sweetener or stevia/erythritol blend. I used Lakanto (if you want sweeter muffins, increase to 1 cup)
- 1 teaspoon baking powder gluten-free
- 1 teaspoon ground cinnamon or apple pie spice
- ½ teaspoon salt
- ¼ cup melted butter melted coconut oil can also be used, should be cooled to room temperature
- 4 eggs, large
- ¼ cup almond milk unsweetened
- 1 teaspoon vanilla extract
- 1 Granny Smith apple finely diced
Instructions
- Preheat oven to 350º Fahrenheit. Grease or spray with non-stick cooking spray a 12-cup muffin pan; set aside. I like using silicone muffin pan and spraying lightly with non-stick cooking spray when making muffins.
- In a bowl, whisk together the almond flour, sugar, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil and mix well. The texture will appear grainy.
- In another bowl, whisk together the eggs, almond milk and vanilla extract.
- Pour egg mixture into the dry mixture and stir together, then add in the diced apple
- Using an ice cream scoop, scoop batter filling each muffin tin 2/3 to 3/4 of the way full.
- Bake for 25 to 30 minutes or until the top springs back when lightly touched, then cool for 5-10 minutes in the pan. Remove from muffin pan and allow to finish cooling on a cooling rack.
Notes
Per muffin:
Calories: 198 Fat (g): 17 Carbs (g): 7 Fiber (g): 3 Protein (g): 7 Net carbs (g): 4