Low Carb Apple Crumb Muffins

Spiced with cardamom, ginger, and allspice these apple crumb muffins evoke warm cozy feelings of fall. A moist and delicate crumb and a nice balance of flavors will have you reaching for another.

Course Bread, Breakfast

Cuisine American

Keyword dairy free

Prep Time 15

Cook Time 25

Total Time 45

Servings

Calories 155kcal

Author Kim Hardesty

Equipment

mixing bowls
hand mixer
cupcake liners
standard muffin pan

Ingredients

Dry Ingredients (divided use)

2 cups Almond flour (190 g)
½ cup Oat fiber (45 g)
½ cup Low Carb Brown Sugar (80 g)
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Xanthan gum
½ teaspoon Ground cardamom
¼ teaspoon Allspice
¼ teaspoon Ground ginger
¼ teaspoon Salt

Wet Ingredients

4 large Eggs
⅔ cup Coconut milk (full fat)(158 ml)
1 teaspoon Vanilla extract
½ teaspoon Stevia glycerite
¾ large Granny Smith apple peeled, cored and grated (5 oz/ 141 g)

Crumb Topping

⅓ cup of dry ingredients
1 tablespoon Granulated erythritol
1 tablespoon of melted butter (ghee or coconut oil)

Instructions

Preparation

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 ¾ of a large apple) and grate.

Method

Measure all of the dry ingredients into a medium bowl and mix well to break up any lumps. Remove ⅓ 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 ¾ 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

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.

Notes

Note: If using coconut flour instead of oat fiber, each muffin is 4.53 net carbs.

Nutrition