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Apple cinnamon muffins are the perfect cold-weather, feel-good treat. This recipe is not just simple and healthy, but omg – they make the best damn muffins ever!
The best apple cinnamon muffins I’ve ever tasted!
Friends, I’ve experimented with a lot of apple cinnamon combos in my time. Everything from pies to pop overs, but never before have I landed on the perfect combination of sweetness (not too much), moisture (so yummy) and healthiness.
They’re gluten free, high in protein, only 8 net carbs per serving and damn delicious.
Baking Apple Cinnamon Muffins Without Sugar
Yes, for real – no sugar. I know that some of you are serious about your baked goods and I don’t want to hold anyone back from enjoying their favorite foods, but let’s be honest – store bought muffins might as well be cupcakes with an identity crisis.
Loaded with sugar and white flour, regular muffins are not a healthy snack unless you make them yourself and you’re mindful of the ingredients.
That’s where xylitol comes in.
Derived from tree bark, Xylitol is a sugar alcohol, with a misleading name since it’s neither sugar nor alcohol. It won’t spike insulin, it won’t add a ton of calories and it won’t end up on your waistline. In fact, xylitol is most commonly found in gum because it fights tooth decay. Who knew, right?
Note – while xylitol is fine for human’s it’s deadly for dogs, so please don’t feed these treats to Fido.
Do You have to Use Xylitol?
Of course not! Use your favorite sweetener, but adjust the calories accordingly.
Apple Cinnamon Muffins are the Ultimate Grab and Go Snack
As I’ve worked to reduce my carb intake, particularly when it comes to baked goods, it has left a hole in my bread-loving heart. This recipe is a great option if you’re like me – someone who wants to have their cake and eat it too. They’re perfect for breakfast or with coffee at 10 am. If they get a little stale, you can chop them into big chunks and toss them with some berries and yogurt!
What you’ll need for this recipe
- Almond and Coconut flour
- baking powder
- greek yogurt
- xylitol (or your favorite sweetener of choice)
- An apple
- Almond milk (or whatever milk you prefer)
- Seasonings: Pumpkin spice, salt, pepper, vanilla
Want more low carb baked treats? Of course you do!
- Chocolate coconut paleo brownies
- Low Carb zucchini bread (<-this stuff is the BOMB)
- Chocolate zucchini protein muffins (low carb and amazing)
- Protein mug cake (for a fast and furiously good treat)
Awesome – now let’s make some muffins, baby!
- 2 cups Almond flour, sifted,
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 cup of plain greek yogurt, I used Fage 0%
- 1/2 cup xylitol*
- 1 teaspoon stevia, add more to your desired sweetness
- 2 tablespoons pumpkin spice
- 1 teaspoon vanilla extract
- Pinch sea salt
- 1/2 cup milk, I used almond,
- 3 eggs
- 1 apple, finely chopped (I left the skin on, but you do you),
- Preheat oven to 425 degrees;
- Combine dry ingredients in one bowl and mix well.
- Combine wet ingredients in a separate bowl and make sure they are well mixed, then combine with the dry ingredients.
- Mix them together, but don’t over stir.
- Add apple.
- Line a muffin tin with 12 cups and add mixture to the cups.
- Bake for 15 mins.
- Let sit until they get to room temperature.
*I love baking with xylitol,but I know it's not everyone's thing. If that's the case for you, consider using swerve or stevia instead of sugar.
Nutrition InformationYield 12 Serving Size 1 muffin
Amount Per Serving Calories 154 Total Fat 9.5g Carbohydrates 11g Net Carbohydrates 8g Fiber 3g Protein 7.5g
Caren is a certified yoga teacher, fitness instructor and author of The Fit Habit. Here she shares simple, low carb recipes, quick home workout ideas and practical ways to foster mind + body wellness.