Mini Paleo Low Carb Apple Muffins
These healthy little low carb apple muffins are grain-free, gluten free, and loaded with goodness.
I love baked goods, but am always looking for healthier alternatives. Such is life.
I don’t bake often. This is for two reasons. (1.) I destroy baking recipes. I take normal recipes for brownies, or muffins, and make so many healthy alterations that it hardly resembles the original recipe. I add fruit in place of sugar, change the fat sources, remove the flours, etc. The results are usually tasty, but you can hardly call it baking by the end. (2.) I eat ALL the baked goods. If I have something sweet and indulgent on hand, it is hard for me to choose a meal of proper protein and veggies over sweet baked goodness. So, I don’t bake often. Needless to say.
What is better than a warm muffin?
Answer: Not much.
When I was little, my mom used to make this one simple and perfect muffin recipe. They were lightly sweet, and she would dip the tops in melted butter and then dip them in cinnamon and sugar. I would always be so excited when she decided to make these muffins for breakfast, and I would seriously eat them until they were gone. I want to be able to find a balance between healthy foods and treats, and want my children to find that same excitement in my own wholesome recipes.
These mini low carb apple muffins are the best of both worlds. They are healthy, made from whole foods, and are nut-free, soy-free, grain-free, and dairy-free. They are also soft, and incredibly delicious, and with a hint of maple they hit all the notes!
Why are these low carb apple muffins a better breakfast option?
- Appropriate carb to fat ratio. These puppies are lower in carbohydrates than other muffins, and have a healthy amount of fat from the eggs, coconut oil and coconut flour. This allows for more stable blood glucose control. Now, carbs are not the enemy. Carbohydrates certainly have a place in our diets, but high carb meals, specifically processed grains and sugars, first thing in the morning can cause spikes in blood sugar which cause undesirable spikes in insulin right off the bat, and set you up for blood sugar swings and unstable energy levels throughout the day.
- No processed sugar. Enough said.
- Gut friendly ingredients. All the ingredients used in this recipe are gut-friendly, and are unlikely to cause reaction or intolerance for most people (with the exception of the eggs). By removing any inflammatory ingredients and common allergens, you can rest assured that these muffins will won’t cause any GI symptoms, bloating or gut inflammation. Also, the coconut and almond flour are great prebiotics to help feed your beneficial gut flora.
- They are tiny! You can have one or two, alongside some eggs or fruit to make a supremely well rounded breakfast meal.
Mini Low Carb Apple Muffins
This soft and tasty muffins are the perfect breakfast item for those craving something sweet without loads of sugar, and processed carbs.
- 1 1/4 cup blanched almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking powder `
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground ginger
- 1/4 tsp pure stevia powder
- 2 large eggs
- 3 tbsp almond milk
- 2 tsp maple flavoring
- 1 pink lady apple
- 1 tbsp coconut sugar optional
Preheat the oven to 375 degree Fahrenheit.
Grease two mini muffin pans with coconut oil cooking spray.
Remove the core and seeds from apple and dice into very small pieces.
Combine all dry ingredients together in a large mixing bowl. Mix together. Add coconut oil, and mix. Then add eggs and other wet ingredients. Whisk together.
Fold in apples. Mix so that they are evenly distributed.
Mixture will be thicker than muffin batter made with flour. Spoon into muffin pan filling the cups completely full. (These muffins do not rise as much as regular muffins so you will not need to fill the cups half full as you normally would.)
If using coconut sugar, sprinkle on top of muffins before placing them in the oven.
Place in the middle rack of the oven and cook for 15 minutes. Remove from the oven and poke with a fork. If the fork is clean once removed than the muffins are done. If the fork has batter on it, continue to cook for 5 more minutes.
Feel free to substitute 3-4 tbsp of maple syrup in place of the stevia. You will want to remove the 3 tbsp of almond milk to account for the extra moisture.
If you want to make larger muffins, just double the recipe and it will yield about a dozen (possibly a bakers dozen). If you choose not to double the recipe you will get about 6/7 muffins.
These work better without muffin papers. Just grease the tin well with coconut oil and they come out smoothly.