“If You Dress Up A Muffin To Awesomeness, They’re Cupcakes.”
– Brinda Kansara
Who doesn’t like their house to smell all cinnamony?
That’s exactly what you get when you bake these yummy apple, cinnamon and almond muffins! It’s surprisingly hard to resist these little treats when they come hot out of the oven!
Think you’ve had great muffins before? Well, you ain’t seen muffin yet! Because when it comes to yummy goodness on a low-carb lifestyle, it’s all or muffin! After all, muffin tops work best on actual muffins. But for every generic cupcake, there’s that one in a million stud muffin! And I would be muffin without you, dear reader. So screw the Muffin Man, and call me the Whimsical Rebel because I am muffin much… LOL! (Sorry, I’ve just always wanted to do that!)
These muffins are light, but filling. A truly nutritious and delicious combo of cinnamon, almond and apple! The green apples sweeten the muffins enough so that no additional low-carb sweeteners are required. With the almond flour, apple and psyllium husks, these muffins are high in fibre.
Not only is cinnamon highly delicious, but it comes with a whole host of health benefits. Cinnamon has long been praised for its medicinal properties – all the way back to ancient Egypt! – and modern science has only confirmed this.
“An Apple A Day Keeps The Doctor Away!”
Apples also have a lot of nutritional benefits, being rich in vitamins, minerals and phytonutrients that help protect the body from the harmful effects of free radicals. Most of the fibre and antioxidants in apples are found in the apple peel – another reason not to peel your apples when making these muffins! Just make sure to thoroughly wash off any possible trace of pesticides (although laboratory findings apparently consistently show low levels of pesticide residues on apple skins).
So, if you’re a muffin lover or just looking for an awesome grab-and-go snack, then definitely include this recipe in your meal planning!
“Cupcakes Are Muffins Who Believed In Miracles!”
Low-Carb, Unsweetened Apple, Cinnamon & Almond Muffins
Unsweetened. Sugar-Free. Gluten-Free. Wheat-Free. Grain-Free. Dairy-Free. Coconut-Free. Allergy Friendly. Diabetic Friendly. Vegetarian.
Low to medium carbs.
Paleo, Primal, Keto, Banting, LCHF
- PREP TIME: 15 minutes
- COOK TIME: 20 minutes
- REST TIME: 20 minutes
- TOTAL TIME: 55 minutes
- 1 ½ cups almond flour
- 2 tablespoons psyllium husks
- 2 teaspoons cinnamon, ground
- 1 teaspoon gluten-free baking powder
- 3 green apples, cored and grated
- 3 large free-range eggs
- 3 tablespoons coconut oil, melted
- 25g pecan nuts, chopped
- Preheat the oven to 180 degrees Celsius (or 355 degrees Fahrenheit).
- Line a 6-hole muffin tray with paper cases.
- Place the dry ingredients in a bowl and stir through until well-combined.
- Add the melted coconut oil and eggs to the dry ingredients. Whisk together until smooth.
- Add the grated apple and stir through to combine well.
- Spoon the batter into the prepared paper cases.
- Sprinkle with the chopped pecan nuts.
- Bake for 15-20 minutes until firm.
- Remove from the oven and allow to cool. Or serve warm if you can’t bear to wait!
Serve for breakfast, with afternoon tea or as a snack.
These muffins taste good warm or cold.
Layer them with cheese and butter for some extra yumminess!
I used golden delicious apples for this recipe. I did not see the need to peel the apples, but you’re welcome to do so if you want to.
To make these muffins coconut-free, substitute the coconut oil for ghee or butter.
If you prefer a sweeter muffin, feel free to add in a bit of low-carb sweetener, such as stevia, erythritol or xylitol. Or, sprinkle the muffins with cinnamon “sugar” (equal parts cinnamon and granulated low-carb sweetener) along with the chopped pecan nuts before putting the muffins into the oven to bake. But, honestly, this recipe is so good that you don’t really need the extra sweetener!
Store in an airtight container in the fridge for up to a week. With most low-carb recipes, it works better to store your meals in the refrigerator as they have a higher moisture content than traditional high-carb baked goods and pastries.
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this website. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.