Recipe by
Christy Brissette, MS, RD
Photo by
Renee Comet
How to Make Low Carb Apple Spice Muffins
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!
8 min prep time
25 mincook time
12servings
1 muffin
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Step-By-Step Instructions:
Preheat your oven to 350 degrees F. Spray a muffin tin with cooking spray.
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.
Pour the wet ingredients into the dry ingredients and mix. Add the apple and stir.
Fill the muffin tins. Bake for 20-25 minutes or until a fork or toothpick comes out clean.
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.
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