• Debbie

Apple Walnut Muffins | Low Carb | Keto | Gluten-Free

Updated: Oct 7, 2019

I welcome you to try these low carb gluten-free Apple Walnut Muffins. They are the perfect fall breakfast or snack! Just the right amount of crisp apple are in these muffins, giving them that apple that you crave this time of year, and still keeping them low in carbs. The muffin itself is light and fluffy and flavored with cinnamon, filled with bites of apples and then topped with chopped walnuts. Fall is the time of year for wonderful apple choices. You can use your favorite baking apple in this recipe. Being in New York state, we have so many choices in our farmer's markets to choose from this time of year. I personally like Cortland, Macintosh,Granny Smith, Fuji or Gala apples for these muffins.


These muffins are definitely worth making! Your family and friends will love them.

Low Carb Apple Walnut Muffins

Low Carb Gluten-Free Apple Walnut Muffins

Low Carb Gluten-Free Apple Walnut Muffins



Apple Walnut Muffins | Low Carb | Keto | Gluten-Free

Makes 12 muffins


Ingredients:

2 1/2 cups fine ground almond flour

3/4 cup Swerve granular sugar replacement

1 teaspoon baking powder

1 teaspoon ground cinnamon (Trader Joe's is my favorite)

1/2 teaspoon salt

1/4 cup butter, melted

4 eggs

1/4 cup unsweetened vanilla almond milk (or plain unsweetened)

1 teaspoon vanilla extract

1 small apple, weighing 4 to 5 ounces peeled, seeded, and diced (Granny Smith, Cortland, Macintosh, Fuji, or Gala apples)

3 Tablespoons chopped walnuts


Directions:

1. Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers.

2. In a medium bowl, whisk together the almond flour, granulated Swerve, baking powder, cinnamon, and salt until well blended.

3. In a separate bowl, whisk together the eggs, almond milk and vanilla extract. Whisk in melted butter (or coconut oil).

4. Pour egg mixture into the dry ingredients and stir together. Fold in diced apple.

5. Spoon batter into the prepared muffin pan, filling each cup 2/3 to 3/4 of the way full.

6. Top each muffin with chopped walnuts.

7. Bake for 25 to 30 minutes or until tooth pick comes out clean. Do not over bake.

8. Allow to cool 5-10 minutes in the pan. Remove from pan and continue to cool on cooling rack.

This recipe is adapted from Simply So Healthy, using the ingredients I like to bake with.


Nutritional Information: 4g net carbs per muffin

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