What if I told you I made low-carb muffins that are high in protein, high in fibre, contain 0 added sugars and actually taste GOOD? Like not just “okay they are alright for being healthy” kinda good but rather, good as in “wow these are delicious I could eat the whole plate right now…but like I won’t(okay maybe just 2…)”.
These scones are inspired by a certain French bakery I used to work at. We baked bacon cheddar onion scones off daily and they were alway one of my favourites. This low-carb version is so close to the original, it's hard to believe they are healthy! Anyways..I hope you enjoy them as much as I do.
This is a super simple recipe that honestly does not take much time to make! It's the perfect portion size for a small after-dinner treat or a sweet addition to your daily breakfast. They store easily and taste even BETTER the next day! Continue reading “Low-Carb Mini Double Chocolate Muffins”→
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!
1/4 cup(60g) sugar-free chocolate chips (I use Krisda)
*If not using vitafiber syrup, you can try adding an additional 30-60g almond flour and a bit of almond milk or heavy cream, you'll also need a little more sweetener.
**You can use all of one sweetener to replace the 2. Just take into account the fact that Truvia is 3x sweetener than sugar so you'll likely need 7-9 tbsp of a typical sweetener that measures like sugar rather than the 3 tbsp called for.
Vitafiber acts like a flour and sugar substitute and helps the muffins to rise slightly better.
Pre-heat your oven to 350*
Spray/grease 2 muffin pans with coconut oil or line with muffin wrappers (I also spray the wrapper with coconut oil to prevent sticking!)
Combine all dry ingredients in a large bowl.
Stir in your wet ingredients and then fold in the zucchini and chocolate chips (I reserved 1 tbsp(15g) chocolate-chips to decorate the tops), add additional sweetener if needed.
Use a muffin scoop to evenly disperse the batter to make 15 muffins.
Top the muffins with a couple chocolate chips each and place in the oven for 15-18min.
Muffins should be almost set (DO NOT over-bake!). They are meant to be fudgey so after 5-7min remove from the pan and let them cool on a wire rack to set fully. (OR eat one immediately because being impatient is a part of baking).
Store in an air-tight container after muffins have cooled completely. Freeze, store on the counter for a few days or store in the fridge! Enjoy!
Easy-Peasy-Lemon Squeezy is the best way to describe this recipe.
All you need is 1 bowl and just under 10 minutes of your time to put them together.
They make an awesome grab and go breakfast as they contain a healthy dose of protein and fat and…well, they aren't eggs (anyone who's ever been Keto knows the struggle of trying to find a good breakfast alternative).
These muffins will sustain you for hours with their high fibre content and will probably help with those nagging cravings for something carby and delicious in the morning!
I've also shared this recipe in video format to show you how easy they truly are!
I am thinking of sharing more of my future content in videos like this one, sort of like the “Tasty” videos..but healthy, haha. So please let me know what you think and comment if you'd like more recipes like this one!
1 tbsp almond milk (or any milk) (Up to 2 tbsp milk if using cream cheese)
1/16 tsp of vanilla extract
Pre-heat oven to 350*F
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
These are very easy to make. They are low-fat, low-carb, super high in protein and taste awesome! The rhubarb makes them moist and adds flavour without a lot of extra calories. Try them out and let me know what you think!
-3 tbsp white flour (23g)
-3 tbsp ground flax seed (30g)
-2 scoops vanilla, Cinnabun or peanut butter protein (I used Cellucor's PB Marshmallow)
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/8 tsp salt
-1/2 cup(120g) pure pumpkin
-1 whole egg
-2 tbsp light cream cheese *(could use fat-free)
-2 tbsp apple sauce
-1/8 tsp vanilla extract
-2-3 tbsp Truvia or another sweetener to taste
-100g rhubarb peeled and chopped (about 3/4-1 cup)
-1 tsp cinnamon+ more for topping
-extra truvia for topping
Directions: Pre-heat oven to 350*F. Whisk together all dry ingredients in a medium sized bowl. In a separate bowl, combine all of the wet ingredients. Pour the wet into the dry and stir to combine. Fold in the rhubarb chunks and scoop the mixture into 6 greased or lined muffin tins. Sprinkle truvia and cinnamon over the top of each muffin. Bake for 15-20min or until a tooth pick comes out clean. Enjoy!
Nutrition per Muffin: 4g fat, 10g carbs, 12g protein & 2g fibre
I've always been a muffin person, I used to love waking up to my Mom's freshly made blueberry muffins each morning, not having to think twice about it. But now that I know those probably weren't the best choice for breakfast…I no longer get the same satisfaction as I eat my bowls of oatmeal & drink protein shakes(don't get me wrong those can be amazing too!) but I still missed my muffins..that is, until now. This muffin is everything a muffin should be. Moist, fluffy, a little crispy on top, lightly sweet with the tang of some plump, ripe blueberries scattered throughout..am I making you hungry yet? Not to mention the fact that with the Cor-fetti Whey they have an amazing cake-like flavour and pack an awesome protein punch along with enough fibre to keep you full until your next meal. Trust me, you won't go back to your old boring breakfast ever again…
Makes 1 GIANT Muffin
1/2 scoop cellucor Cor-fetti Whey (find it here: http://www.bodybuilding.com/store/cellucor/cor-performance-whey.html)
2 tbsp almond flour
1 tbsp coconut flour
1/8 tsp salt
1/2 tsp baking powder
1/4 of a beaten egg (about 15g)
2 tbsp unsweetened apple sauce
2 tsp melted coconut oil
2 tbsp +1 tsp unsweetened vanilla almond milk
1/8 tsp vanilla
1/2 tbsp truvia sweetener (or more to taste)
1/4 cup frozen or raw blueberries (35g)
Directions: Preheat your oven to 375* spray a muffin tin with pam. Combine all of your dry ingredients except the sweetener, in a medium bowl and then mix all of your wet ingredients in another small bowl. (*Note, it will be easier if all your wet ingredients are at room temperature so the coconut oil stays melted). Pour the wet into the dry and stir to combine. Now add your sweetener to taste(use slightly more than you think because the sweetness tends to decrease while baking) Fold in your blueberries and save a few to place on top of the muffin just before baking. Place in the oven and bake for 15-20min or until a toothpick comes out clean. Enjoy warm with whatever toppings you like!
Hey guys! Today I thought I'd do something a little different and do a review! I would like to do more review posts so I was thinking, what better way to start off then with these AMAZING quest bars that I already love! Each bar contains roughly 20-21g of protein and is 200 cals or under so I will be doing a very basic reviewing each of these flavours individually just based on flavour/texture as well as other flavours not shown in the pictures. Plus I will do a quick review of Quest Cravings PB Cups, okay here it goes…
Peanut Butter & Jelly: This one had a bit of a dry texture out of the package and wasn't as soft as some of the others, it was more peanut butter flavour then jelly. After heating it in the microwave for a few seconds it was definitely better and easier to eat! Overall I give it a 7/10.
Chocolate Peanut Butter: MMMM.. When I opened this, the smell of chocolate peanut butter just wafted up! It made me want to bite into it right away! The soft texture of this bar was also a nice change from the peanut butter and jelly. It was less crumbly and more smooth, with little peanut pieces throughout. It was almost like a softer version of a tootsie roll! When heated up this bar was even better! Warm and goey..yum! I give this 9.5/10
Coconut Cashew: When I opened this it definitely smelt like coconut! & When I bit in it was also a softer texture, maybe a bit less soft then the Chocolate Peanut Butter but still great! It had little bits of coconut throughout it and pieces of cashew. I think this bar is more coconut flavour then cashew but really I didn't mind! (I love coconut). I never tried this one heated up but I am sure it's even better. Overall I give this bar 8.5/10
Chocolate Chip Cookie Dough: This is one of quest's newest releases and for sure one of their best…I received these as a prize for winning their photo contest!(Thanks Quest!) Sadly they don't sell this flavour where I live. Onto the review.. The smell when I first opened the bar was pretty good! Maybe not as good as Chocolate PB but that's just because I am a peanut butter fanatic. The texture is soft again which seems to be a trend with all of the most recent bars-with chocolate pieces scattered throughout. Anyways after tasting it on it's own, to be completely honest I thought it was really good but not as good as I would have expected after all the hype about it. But then…I put in in the microwave for 17 seconds and it was a whole other story. It melted beautifully with chocolate everywhere! The texture was very resemblent to real cookie dough and the taste was amazing! If you get these, definitely heat them up in the microwave! Or do as I did in the last picture, bake them for 5 min. in a 375* oven until slightly golden! Overall I give this bar a 9.5/10.
Chocolate Brownie: This is actually the first quest bar I ever tried so we go wayyy back, haha. This bar is denser then some of the other newer ones and a little more chewy but still quite good. It's more of a dark chocolate flavour with a very slight salty aftertaste. I actually liked how this bar isn't too sweet but those of you who are hoping for the usual brownie taste may be slightly disappointed. But with that said, many people love the Chocolate Brownie bar and I do have to agree that it has a very brownie-like texture when heated up! 🙂 I would give this bar an 8/10.
Mixed Berry Bliss: I actually bought this bar only because I could choose one more to fill my box. I really didn't have very high expectations since normally I am a chocolate person and I had heard a lot of mixed reviews about it. But this bar truly surprised me! It was thicker then some of the other quest bars which was a big plus for me! It also had a softer texture then some of the bars but not quite as soft as the newer ones. It has little berry pieces throughout the bar as well as…almonds! This is what really made the bar for me. The crunch of the almonds was awesome! I also love the fact that this bar is good eaten just as is or heated up. Overall I give this bar a 8.5/10 (Note that I am a harsh critic, haha most people might give this at least a 9!).
Banana Nut Muffin: This bar is slightly thinner then the other bars(compare with mixed berry). Although it's thinner it is still just as filling and very tasty! For once I actually preferred this bar eaten as is rather then heated up. This is probably because I found this bar to be extra sticky when hot! I almost couldn't get it off the plate, haha. But with that said, it was a delicious bar with walnut pieces throughout and a REAL banana flavour, not that fake laffy taffy flavour we all know. It really did taste like a banana nut muffin to me. Overall I give this bar 9/10.
Now for the bars I didn't review above, I have also tried apple pie, strawberry cheesecake and cinnamon roll. I found all three off these bars to be more dense and chewier then the ones listed above and they were not my top picks but some people love them so it's all personal preference! I still think they taste good but quest has so many other options that I would choose others first! 🙂
My Ranking From Best to Least Favourite Quest Bars:
1.Tie:Chocolate Chip Cookie Dough & Chocolate Peanut Butter
2.Banana Nut Muffin
3.Mixed Berry Bliss(both coconut/mixed berry could also be second depending on my mood,haha)
6.PB & J
Quest Cravings PB Cups: I kept these in the fridge and placed them in the freezer for about 5 min. before eating because I'd heard that they tasted better this way..Well I guess it worked. These were delicious! They really do taste like PB Cups. They may not be as creamy in the middle(the middle was slightly more dry) but they have the taste down perfectly and the chocolate coating is sweet and melty..These were also super filling! I could barely finish two of them. If you like PB Cups you should for sure try these out!