These Low-Carb Cinnamon Apple Spice Muffins are perfect for an autumn breakfast. They can be part of a low-carb, keto, Paleo, Atkins, diabetic, LC/HF, gluten-free, grain-free or Banting diet. 

 Low-Carb Cinnamon Apple Spice Muffin on a plate

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So far this fall, I have been focusing on pumpkin spice for the treats I have developed. That doesn’t mean that apples are less dear to me than pumpkin. No way! Apples are one of my favorite things about this season!

I grew up in northern Pennsylvania where apples were an important crop. My family wasn’t in the apple business, but we had our share of apple trees. We had red delicious, yellow delicious, Rome, cortland and several other varieties.

Seemingly wild apple trees also grew on the property lines or the edge of the woods. We had no idea what varieties these apples were. Instead, we named them for their location–horse pasture apples, for example. 

 Low-Carb Cinnamon Apple Spice Muffins

We used our apples in a variety of ways. My mother made loads of applesauce and apple butter to preserve them through the winter. She made apple pies, apple fritters, and apple dumplings.

My father even made a cider press to use up the apples that weren’t pretty enough for other uses. How I loved watching him turn the crank and filling my glass straight from the press. Nothing beats freshly squeezed cider!

My ponies loved apple season as well. We gave them apple peelings and the leftover squeezed out apples as a special treat. Not too many, though. Too many apples can make a pony sick. 

The problem with apples is that, like most fruits, they have too many carbs to eat in the quantity I did when I was a kid. That doesn’t mean I don’t eat apples at all! I love eating treats that have just enough apple to give them huge apple flavor, but not enough to add a significant number of carbs. One of my favorites is our recipe for Low-Carb Apple Pastries.

Now, I know some of you are thinking that you haven’t seen apples on the list of “ketogenic foods”. I agree that you can’t eat six apples and stay in ketosis. However, it is quite likely that the tiny amount of apple in one of these muffins will allow most people to stay in their macros, and in ketosis.

I think that it is important to eat a variety of foods, not just to round out you nutritional intake, but also to keep food from being boring. Being bored leads to dissatisfaction. Dissatisfaction can lead to cheating.

If it is important to you to not eat apples, you can still enjoy these muffins. You could leave the apple out and have cinnamon muffins, or you could add a teaspoon of apple flavoring instead of the apple. Do what works for you.

I love these Low-Carb Cinnamon Apple Spice Muffins with real apple, though. The flavor of ripe juicy apples is complemented by a burst of sweet, spicy cinnamon. These muffins make a delicious breakfast or snack. Grab one on the go when you don’t have time to sit down. Enjoy!

-Annissa 

 Low-Carb Cinnamon Apple Spice Muffins

Low-Carb Cinnamon Apple Spice Muffin spread with butter.
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Low-Carb Cinnamon Apple Spice Muffins

These Low-Carb Cinnamon Apple Spice Muffins are perfect for an autumn breakfast. They can be part of a low-carb, keto, Paleo, Atkins, diabetic, LC/HF, gluten-free, grain-free or Banting diet. 

Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Author Annissa Slusher

Ingredients

Instructions

  1. Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying lightly with coconut oil.

  2. In a medium bowl, whisk together the almond flour, granulated stevia/erythritol blend, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil. Mixture will appear mealy.

  3. In a separate bowl, whisk together the eggs, almond milk and vanilla extract.

  4. Pour egg mixture into the dry ingredients and stir together. Stir in diced apple. 

  5. Spoon batter into the prepared muffin pan, filling each 2/3 to 3/4 of the way full.

  6. Bake for 25 to 30 minutes or until the top springs back when lightly touched.

  7. Allow to cool 5-10 minutes in the pan, then remove from the baking pan and allow to finish cooling on a cooling rack.

Recipe Notes

Per muffin:

Calories: 198

Fat (g): 17

Carbs (g): 7

Fiber (g): 3

Protein (g): 7

Net carbs (g): 4