Low carb apple crumb muffins spiced with cardamom, ginger, and allspice evoke the feeling of warm afternoons in an exotic location. A moist and delicate crumb and a nice balance of flavors will have you reaching for another.
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There’s nothing more delicious than a nice low carb muffin for breakfast with a hot cup of coffee or tea. Muffins from the local coffee shop were a weekly treat before starting this WOE (way of eating). Luckily, there are low carb recipes for almost every treat imaginable, even low carb muffins!
Apples can be tricky to work with on low carb diets, especially if you keep your macros at keto levels as I do. Choosing the right ingredients is important to keep carbohydrates as low as possible and to minimize impact on blood sugar.
These apple crumb muffins are moist and delicious. They taste like and have the texture of regular apple muffins without the sugar and carbs. But the best thing is that enjoying one of these low carb muffins won’t wreck your diet.
Apple crumb muffins ingredients: almond flour, coconut flour, oat fiber
Two low carb flours I reach for time and again are almond flour and coconut flour. They have wildly different properties and used alone result in heavy baked goods. However, when combined, almond flour and coconut flour result in a lighter baked good.
I originally paired almond flour and coconut flour in this tasty apple spice muffin recipe with delicious results. However, I’ve become a huge oat fiber fan. For this recipe update, I replace coconut flour with oat fiber with great success. The result it a moist and delicious muffin with a taste and texture like the real thing.
Oat fiber is made from the tough, outer papery husk of the oat groat – it’s almost pure fiber. Light and powdery, its taste is similar to whole wheat making it perfect sub for those who don’t like the taste of coconut. I also use oat fiber in this delicious recipe for keto coconut flour muffins.
Apple, spice and everything nice!
Apple muffins conjure warm fall flavors. A low carb brown sugar substitute is the natural choice. Sukrin Gold is my favorite, but also try Swerve Brown Sugar, Lakanto Golden or my homemade brown sugar substitute. This homemade low carb brown sugar recipe works for most recipes and is much more affordable.
A good apple recipe needs a little spice. Most recipes call for a little cinnamon and you’re done – good but not exceptional. Ginger, allspice, and cardamom enhance natural apple flavors and evoke thoughts of exotic locations.
Streusel and crumb toppings
There’s no need to make a separate crumb or streusel topping for most low carb muffin recipes. Instead, remove a portion of the dry ingredients. This saves time on measuring and streamlines the preparation process. All you need to do is add a little sugar free sweetener, melted butter, and mix until it clumps together.
Storing your low carb apple crumb muffins
After baking, allow the apple muffins to cool completely. Keep loosely covered on the counter for up to two days or place in an airtight container and refrigerate for up to a week.
To freeze, place the muffins in a plastic zipper bag. Freeze up to 3 months. Thaw in the refrigerator and warm gently in the microwave before enjoying, if you wish.
- Always whisk your low carb flours before measuring to remove lumps.
- Never pack the ingredients into the measuring cup (exception: low carb brown sugar).
- Eggs add moisture and help bind ingredients. Use large eggs unless otherwise specified.
- Low carb and gluten free ingredients need extra binding agents (xanthan gum, psyllium powder or glucomannan powder) to achieve a nice rise and texture. Each choice has different properties.
- Low carb, gluten free, and keto baking recipes always contract upon cooling.
Low Carb Apple Crumb Muffins
- mixing bowls
- hand mixer
- cupcake liners
- standard muffin pan
Dry Ingredients (divided use)
- 1/3 cup of dry ingredients
- 1 tbsp Granulated erythritol
- 1 tbsp of melted butter (ghee or coconut oil)
- Gather all ingredients.
- Pre-heat oven to 325 F. Line a 12 cup muffin tin with standard size baking papers. Peel and core the Granny Smith apple. Weigh 5 ounces (about 3/4 of a large apple) and grate.
- Measure all of the dry ingredients into a medium bowl and mix well to break up any lumps. Remove 1/3 cup of the mixture to a small bowl to be used as the crumb topping.
- Add all of the wet ingredients and grated apple to a large bowl. Blend together with a hand mixer.
- Pour the dry ingredients into the wet ingredients and blend until incorporated. Let sit 5 minutes. Gently scoop and spoon batter into muffin liners, filling 3/4 full.
- Mix 1 tablespoon of sweetener into the reserved crumb mixture. Starting with 1 tablespoon, mix the ghee into the crumb mixture with a fork. If the crumb mixture is not clumping then add 1 teaspoon more melted butter (ghee or coconut oil). Sprinkle over the muffin batter.
- Bake for 15 minutes at 325, THEN INCREASE HEAT to 350 and bake another 10-15 minutes more or until a toothpick inserted in the middle comes out clean. Do not over bake.
- Makes 12 muffins. Each muffin is 3.4 net carbs.