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5 from 1 vote

Low Carb Apple Muffins

Low carb, gluten free, sugar free with apples and cinnamon.
Prep Time10 minutes
Course: low carb muffins
Cuisine: American
Keyword: apple muffins, keto muffins, low carb browines
Servings: 12 Muffins

Ingredients

Apple Mixture

  • 2 tablespoons butter
  • 1 large apple chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon blackstrap molasses
  • 1 teaspoon lemon juice

Dry Ingredients

  • 2 1/4 cups blanched almond flour 260 grams
  • 4 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup Swerve Granulated or erythritol of choice

Wet Ingredients

  • 1/2 cup avocado oil
  • 6 extra large eggs
  • 4 tablespoons sour cream 60 grams
  • 1/2 cup almond milk unsweetened

Glaze Ingredients

  • 1/2 cup Swerve Confectioner's Sweetener
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract or 1/2 teaspoon maple extract

Instructions

  • Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

  • No need to peel apples. Cut into small cubes, sauté in butter, with cinnamon and black strap molasses. Make batter while apples are cooling.
  • Mix all dry ingredients except the sweetener. Set aside.
  • Beat eggs for about 4 minutes in mixer or with hand mixer.
  • Stream in oil.
  • Add Swerve or Erythritol of choice.
  • Shake sour cream, milk and vanilla in jar. Add to batter.
  • Gently mix in the dry mixture.
  • Stir apples into mixture.
  • Use ice cream scoop to scoop evenly into 12 muffin liners.
  • Bake for 15 to 22 minutes or until golden brown.

Maple Glaze Instructions

  • Heat Confectioner's Swerve Sweetener, butter, stirring until all is incorporated. Immediately spoon on muffins.