Are you tired of sacrificing flavor for health? Get ready to discover the ultimate grab-and-go breakfast solution that will revolutionize your morning routine! These Low Carb Muffins are not just another diet recipe - they're a delicious, nutrient-packed powerhouse that will keep you satisfied and energized without the carb crash. Whether you're following a ketogenic lifestyle or simply looking to make smarter breakfast choices, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Low Carb
Serves: 6 muffins
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1/4 cup sweetener
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a 6-cup muffin tin with silicone muffin liners or paper liners. Lightly spray the liners with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and ground cinnamon. Whisk the dry ingredients together until well blended and free of any lumps.
- In a separate medium bowl, beat the eggs until smooth. Add the unsweetened applesauce and sweetener, then mix thoroughly until the wet ingredients are completely incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or whisk until a consistent batter forms, being careful not to overmix. The batter will be slightly thicker than traditional muffin batter due to the low-carb flours.
- Divide the batter evenly among the 6 prepared muffin cups, filling each about 3/4 full. Use a spatula to smooth the tops of the muffins.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Store the muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. To reheat, microwave for 15-20 seconds or warm in a toaster oven.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to dense, tough muffins.
- Use Fresh Baking Powder: Check the expiration date of your baking powder to ensure maximum rise and fluffiness.
- Customize Your Flavor: Feel free to add sugar-free chocolate chips, nuts, or berries to personalize your muffins.
- Proper Storage is Key: Always store in an airtight container to maintain freshness and prevent them from drying out.
- Meal Prep Friendly: These muffins freeze beautifully for up to a month, making them perfect for advanced preparation.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the muffins are perfectly baked.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 70mg
