Just a quick post! One of my favorite types of muffin is apple cinnamon, so I thought I’d try out a batch of these. I used only one small apple for a dozen muffins, so it only adds about 2g carbs per muffin, so it’s perfectly reasonable (and not to mention delicious). Oh, and they are dairy free!
One thing you’ll notice right away about these muffins is the gorgeous dome. If you’ve made low carb/grain free muffins before, you’ll be glad to see it, because it’s difficult to achieve using almond or coconut flours. Don’t they look amazing?!
Apple Cinnamon Muffins
Makes 12 muffins. 4g net carbs per muffin.
Ingredients
- 1 1/2 C almond flour
- 1/3 C oat fiber OR 3 T coconut flour
- 2/3 C Swerve (or your choice of sweetener)
- 1 medium apple, peeled and diced
- 2 eggs
- 3/4 C almond milk
- 1/3 C melted coconut oil or avocado oil
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 3/4 tsp. xanthan gum
- 1 1/2 tsp. vanilla extract
- 3/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. apple cider vinegar
Instructions
- Preheat oven to 350 and line a 12-well muffin pan with paper cups or grease.
- In a medium bowl, whisk together dry ingredients (almond flour, coconut flour, Swerve, cinnamon, nutmeg, xanthan gum, salt, baking powder and baking soda.
- Add in eggs, oil, almond milk, oil, vanilla extract and apple cider vinegar and whisk well until everything is well mixed and smooth.
- Stir in diced apple and incorporate it well.
- Fill muffin ups 3/4 full with batter and bake on the middle rack for about 20 minutes or until muffins are golden brown on top.
- Remove from oven and let cool in the pan for 10 minutes before moving the muffins to a cooling rack. Enjoy!
CutTheWheat.com - Check out our latest recipes!
