Thank you to Now Foods for sponsoring this Low Carb Cinnamon Apple Muffin recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
If you've ever thought muffins couldn't fit into a low-carb lifestyle, think again. These Low Carb Cinnamon Apple Muffins are soft, fluffy, and perfectly spiced, all without the sugar crash. Each serving includes two muffins for a satisfying breakfast that keeps you full and focused all morning long.
If you love simple, balanced meal prep recipes like this, check out the Workweek Lunch Meal Planner! It's your go-to system for customizable, non-diet meal prep plans with grocery lists and over 650 recipes.
Why You'll Love These Muffins
🍎 Low in carbs, high in flavor - All the cozy apple-cinnamon goodness, minus the sugar.
🥣 Naturally sweetened - Monk fruit adds sweetness without spikes or crashes.
💪 Balanced meal prep - Protein, fiber, and healthy fats to keep you satisfied.
⏱ Quick & easy - Just 35 minutes from start to finish.
🥄 Customizable - Works for low-carb, keto, gluten-free, and vegetarian diets.
How to use monk fruit.
These Low Carb Cinnamon Apple Muffins are just one example of how we love to use the Now Foods 1:1 Organic Monk Fruit Sweetener. But, the possibilities are endless! Anywhere you use sugar is where the monk fruit sweetener can step in, no conversions needed. Just replace the amount of sugar called for in a recipe with the same amount of monk fruit. It doesn't get any easier!
Ingredients:
- 1 cup almond flour
- 3 tablespoon coconut flour
- 2 tablespoon NOW Foods 1:1 Monkfruit Sweetener
- 1 tablespoon cinnamon
- 2 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- ½ cup whole milk
- 2 tablespoon melted unsalted butter
- ½ cup peeled/grated green apple
For Serving
- 2 cups 2% plain Greek yogurt
- ¼ cup pomegranate seeds
How to Make Low Carb Cinnamon Apple Muffins
- Let cool for 10 minutes at room temperature before serving or storing.
- Preheat your oven to 350°F and line 8 muffin tin cavities with paper liners.
- In a medium bowl, mix together almond flour, coconut flour, monk fruit sweetener, cinnamon, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, and melted butter. Gradually combine wet ingredients with dry until smooth.
- Fold in grated apple.
- Evenly distribute batter among muffin tins and bake for 30-35 minutes until golden.
Meal Prep & Storage
- To Portion: Place 2 muffins in the large compartments of 4 teal MPOF containers. Divide yogurt into small cups, sprinkle with pomegranate seeds, and add to the smaller compartments.
- To Store: Keep refrigerated for up to 5 days.
- To Freeze: Wrap muffins individually and store for up to 3 months.
- To Reheat: Microwave for 15-20 seconds or toast lightly for a crisp top.
Nutrition (Per Serving)
(Includes sides)
Calories: 391 | Carbs: 25g | Protein: 22g | Fat: 28g | Sodium: 320mg | Fiber: 11g | Net Carbs: 14g
FAQs About Low Carb Muffins
Yes! Try grated pear, shredded zucchini, or blueberries for a twist.
You can use erythritol, stevia, or coconut sugar - just note that it may alter the carb count slightly.
Absolutely! Swap butter for coconut oil and use almond or coconut milk.
Ready to simplify your mornings? The Workweek Lunch Meal Planner helps you prep recipes like these every week - balanced, practical, and 100% satisfying.
Ingredients
- 1 cup almond flour
- 3 tablespoon coconut flour
- 2 tablespoon NOW Foods 1:1 Monkfruit Sweetener
- 1 tablespoon cinnamon
- 2 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- ½ cup whole milk
- 2 tablespoon melted unsalted butter
- ½ cup peeled/grated green apple
For Serving
- 2 cups 2% plain Greek yogurt
- ¼ cup pomegranate seeds
Instructions
- Preheat oven to 350ºF and line 8 muffin tin cavities with paper liners. In a medium mixing bowl, stir together almond flour, coconut flour, NOW Foods 1:1 Monkfruit Sweetener, cinnamon, baking powder, and sea salt.
- In a separate mixing bowl, whisk together eggs, almond milk, and melted butter. Gradually mix wet ingredients into dry. Fold in grated apple.
- Evenly distribute the batter between muffin tins and bake for 30-35 minutes. Cool muffins at room temperature for 10 minutes.
- Place 2 muffins in large compartments of 4 MPOF teal containers. Divide yogurt between 4 smaller compartments and sprinkle with pomegranate seeds.
Notes
Nutrition
Bonnie Larnerd says
These look so good! I just made them and put them in the oven! hardly can wait the 45 mins to try them !
Love you meal plans thank you!
Sarah Kesseli says
Yay! We are so happy to hear that! Have a great day!