Bursting with the cozy flavors of cinnamon and apples, these Low Carb Apple Cinnamon Muffins are made with almond and coconut flours to keep the carb count low while still delivering a moist, satisfying texture.
The use of real apple adds just the right amount of natural sweetness and a touch of fruitiness without overwhelming the recipe with sugar. While apples aren’t typically regarded as low carb, they can still be enjoyed in moderation. When paired with other low carb ingredients, they create a muffin that’s both nourishing and indulgent.
Almond flour is an excellent low carb substitute for traditional wheat flour, providing a nutrient-dense base packed with protein and healthy fats. It’s subtle nuttiness pairs perfectly with the flavors of apple and cinnamon. The dryness of the coconut flour balances the moisture and fat content of the almond flour. This combination provides muffins that are both low in carbs and full of rich flavor and satisfying texture.
These muffins are perfect for breakfast on the go, a quick snack, or even a guilt-free dessert. They are ready in just 30 minutes. Plus, they’re naturally gluten-free, making them a great option for those with gluten sensitivities.
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If you love apple fritters, check out my Low Carb Apple Fritter Bread for another Fall-inspired treat!
Low Carb Apple Cinnamon Muffins
Ingredients
- ½ cup Almond Flour, super fine
- 1 ½ Tbsp Coconut Flour
- 2 Tbsp King Arthur Flour Baking Sugar Alternative or other low carb sweetener
- 1 tsp Vietnamese Cinnamon
- ½ tsp Baking Powder
- pinch Salt
- 2 Tbsp Butter, melted
- 3 Tbsp Sour Cream full fat
- 1 Egg
- 1 tsp Vanilla Extract
- ½ cup Granny Smith Apple, peeled and chopped
Instructions
- Preheat oven to 350℉. Place 6 paper liners in a standard muffin tin.
- In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together the melted butter, sour cream, egg and vanilla. Add wet ingredients to dry ingredients and whisk well. Gently fold in the apples.
- Spoon batter into liners.
- Bake for 20-25 minutes until golden brown and the top is firm to the touch. Move muffins to a cooling rack and cool completely.
Equipment
Notes
Nutrition
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