Delicious, sweet and soft, these Low Carb Apple Cinnamon Muffins are super simple to make and are a perfect “healthier” dessert option!
These are great for a quick make-ahead breakfast and freeze well.
I've included both a regular gluten-free apple cinnamon muffin version and a low carb apple cinnamon muffin version below so make whichever one best fits your dietary needs!
Low Carb Apple Cinnamon Muffin Ingredients:
Truvia – Since I’ve re-made this recipe many times, I’ve switched over to using a monkfruit/erythritol blend instead of truvia. The reason being.. It’s much more keto-friendly in terms of it’s effect on insulin levels and it probably has the closest taste to real sugar! I highly recommend trying it out. I use this blend from SoNourished.
Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Blackstrap molasses– I use this as a brown sugar alternative. You can leave this out but it adds really great flavour for minimal carbs!
Gluten Free Apple Cinnamon Muffin Tips
Make sure all of your ingredients are at room temperature before baking for best results.
Tools I used to Make Sugar Free Apple Cinnamon Muffins
– Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
In a medium sauce-pan, combine all caramel filling ingredients except nuts.
Turn heat just below high and stir constantly until the mixture starts to boil
Once boiling, keep stirring constantly for about 30s
Remove from heat and check thickness, it should be just a bit thinner than your average caramel sauce
If not, boil a little longer while whisking constantly until desired thickness is reached (*note: it will thicken more as it cools).
Remove from heat, pour in a bowl and stir in the nuts. Set aside.
In a large bowl, combine all dry ingredients.
In another medium bowl, whisk together the almond milk and egg.
Add the wet to the dry mixture and stir in the melted butter until everything is combined.
Using a prepared muffin tin lined with muffins cups AND sprayed with oil, fill each one with just enough batter to cover the bottom.
Next drop 1 spoonful of the caramel mixture on top.
Add another scoop of the batter, enough to fill the muffin tin about 1/2-3/4 of the way full. Then repeat with the remaining caramel sauce.***
Swirl the top of each muffin with a toothpick.
Bake for 18-22min or until the muffins have risen and a toothpick JUST comes out clean, don’t over-bake. (*note some caramel sauce might get on the toothpick but the muffin will be cooked!)
Mix together all Frosting ingredients if using.
Cool slightly before removing from the pan. Pour frosting on top of muffins just before serving warm!
***NOTE: I made 6 large muffins but you could easily make 8 regular ones, which i recommend because I believe they would rise better in the center. Nutrition is listed for both options, frosting is not included as this is optional.
Nutrition for 1/6th of recipe: 16F/4C(NET)/11P & 11g fibre
Nutrition for 1/8th of recipe: 12F/3C(NET)/8P & 8g fibre