Low Carb Cinnamon Apple Muffins

These low carb apple cinnamon muffins are the perfect breakfast recipe sweetened with low glycemic monk fruit sweetener. They bake up in just 35 minutes and each serving contains 2 muffins for a filling breakfast that will keep you satisfied.

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Prep Time: 10

Cook Time: 35

Total Time: 45

Course: Breakfast, brunch, Snack

Cuisine: American

Keyword: breakfast, brunch, gluten free, low carb, muffin, paleo, snack, vegetarian

Servings: meals

Calories: 391kcal

Author: Meal Prep on Fleek

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

Macros include sides.

Net Carbs = 14g per 2 muffins

Nutrition

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