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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

an image of the Low-Carb Apple Cinnamon Muffins

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

Active Time:20 minsTotal Time:1 hrServings:10Jump to Nutrition Facts

Active Time:20 minsTotal Time:1 hrServings:10

Active Time:20 mins

Active Time:

20 mins

Total Time:1 hr

Total Time:

1 hr

Servings:10

Servings:

10

Jump to Nutrition Facts

Jump to recipeTheseApple Cinnamon Muffinspair perfectly with a warm cup of tea on a cold day. Granny Smith apple chunks give a pop of tartness, and leaving the skin on adds fiber. Throw in some warm cinnamon, apple pie spice and applesauce, and you get the perfect fall flavor combo. Low-carb and gluten-free almond and coconut flours bring a subtle nuttiness, while dark brown sugar adds a hint of toffee flavor. These muffins are just the right balance of sweet and tart and come out of the oven with a beautiful crisp exterior and moist interior. Keep reading for our expert tips, including how to ensure a moist, tender muffin.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!One way to ensure moist, tender muffins is to not overmix the batter. You’re just folding the batter until the ingredients are combined.Use a ¼-cup measure to scoop the batter for the muffin tins. This makes it easier to evenly portion out the batter and prevent overfilling (and a subsequent mess in your oven).You can use a loaf pan instead of muffin tins. Once baked, slice the loaf, toast it and enjoy with butter. If you want to add a cinnamon swirl, add half the batter to the loaf pan and sprinkle it with brown sugar streusel. Cover it with the remaining batter and swirl it with a butter knife. Bake the loaf until a toothpick inserted in the center comes out clean.For some extra crunch and flavor, you can add nuts, chocolate chips or your favorite add-ins to the batter or on top.Nutrition NotesApplesmight seem like an unassuming fruit, but they’re loaded with antioxidants shown to protect your heart and brain. Leave the skin on for the greatest benefits—and to get all the gut-loving fiber that apples have to offer.Almond flouris simply finely ground blanched almonds. The blanching removes the almond skin. Because it’s made from only almonds, this flour is higher in heart-healthy fats, fiber and protein than whole-wheat flour. And it’s gluten-free.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

Jump to recipe

TheseApple Cinnamon Muffinspair perfectly with a warm cup of tea on a cold day. Granny Smith apple chunks give a pop of tartness, and leaving the skin on adds fiber. Throw in some warm cinnamon, apple pie spice and applesauce, and you get the perfect fall flavor combo. Low-carb and gluten-free almond and coconut flours bring a subtle nuttiness, while dark brown sugar adds a hint of toffee flavor. These muffins are just the right balance of sweet and tart and come out of the oven with a beautiful crisp exterior and moist interior. Keep reading for our expert tips, including how to ensure a moist, tender muffin.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!One way to ensure moist, tender muffins is to not overmix the batter. You’re just folding the batter until the ingredients are combined.Use a ¼-cup measure to scoop the batter for the muffin tins. This makes it easier to evenly portion out the batter and prevent overfilling (and a subsequent mess in your oven).You can use a loaf pan instead of muffin tins. Once baked, slice the loaf, toast it and enjoy with butter. If you want to add a cinnamon swirl, add half the batter to the loaf pan and sprinkle it with brown sugar streusel. Cover it with the remaining batter and swirl it with a butter knife. Bake the loaf until a toothpick inserted in the center comes out clean.For some extra crunch and flavor, you can add nuts, chocolate chips or your favorite add-ins to the batter or on top.Nutrition NotesApplesmight seem like an unassuming fruit, but they’re loaded with antioxidants shown to protect your heart and brain. Leave the skin on for the greatest benefits—and to get all the gut-loving fiber that apples have to offer.Almond flouris simply finely ground blanched almonds. The blanching removes the almond skin. Because it’s made from only almonds, this flour is higher in heart-healthy fats, fiber and protein than whole-wheat flour. And it’s gluten-free.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

TheseApple Cinnamon Muffinspair perfectly with a warm cup of tea on a cold day. Granny Smith apple chunks give a pop of tartness, and leaving the skin on adds fiber. Throw in some warm cinnamon, apple pie spice and applesauce, and you get the perfect fall flavor combo. Low-carb and gluten-free almond and coconut flours bring a subtle nuttiness, while dark brown sugar adds a hint of toffee flavor. These muffins are just the right balance of sweet and tart and come out of the oven with a beautiful crisp exterior and moist interior. Keep reading for our expert tips, including how to ensure a moist, tender muffin.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

an image of the ingredients to make the Low-Carb Apple Cinnamon Muffins

Cook Mode(Keep screen awake)Ingredients1½cupsalmond flour¼cupcoconut flour1tablespoonbaking powder1½teaspoonsground cinnamon½teaspoonapple pie spice¼teaspoonbaking soda¼teaspoonsalt1largeGranny Smith apple, unpeeled and chopped (about1½cups)2largeeggs, at room temperature¼cup packeddark brown sugar¼cupwhole milk, at room temperature¼cupunsweetened applesauce3tablespoonscanola oil1½teaspoonsvanilla extract

Cook Mode(Keep screen awake)

Ingredients

1½cupsalmond flour

¼cupcoconut flour

1tablespoonbaking powder

1½teaspoonsground cinnamon

½teaspoonapple pie spice

¼teaspoonbaking soda

¼teaspoonsalt

1largeGranny Smith apple, unpeeled and chopped (about1½cups)

2largeeggs, at room temperature

¼cup packeddark brown sugar

¼cupwhole milk, at room temperature

¼cupunsweetened applesauce

3tablespoonscanola oil

1½teaspoonsvanilla extract

DirectionsPreheat oven to 350°F. Generously coat 10 cups of a 12-cup muffin tin with cooking spray.Combine 1½ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon apple pie spice, ¼ teaspoon baking soda and ¼ teaspoon salt in a large bowl; whisk until no lumps remain. Stir in chopped apple. In a medium bowl, whisk 2 eggs, ¼ cup each brown sugar, milk and applesauce, 3 tablespoons oil and 1½ teaspoons vanilla. Add the egg mixture to the dry mixture; fold until combined.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerDivide the batter among the 10 prepared muffin cups (about ¼ cup each). Bake until lightly browned around the edges and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the pan to cool completely.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerFrequently Asked QuestionsAfter baking, let the muffins cool, put them in an airtight container and refrigerate for up to 2 days. You can also freeze them for up to 2 months, which is always nice, especially if you have breakfast guests. Defrost the muffins overnight in the refrigerator before serving.We recommend using a firm, tart apple, such as a Granny Smith, because it adds the perfect balance of tartness to complement the sugar, cinnamon and other ingredients. Other excellent options include Pink Lady, Fuji or Honeycrisp apples.EatingWell.com, December 2024

Directions

Preheat oven to 350°F. Generously coat 10 cups of a 12-cup muffin tin with cooking spray.Combine 1½ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon apple pie spice, ¼ teaspoon baking soda and ¼ teaspoon salt in a large bowl; whisk until no lumps remain. Stir in chopped apple. In a medium bowl, whisk 2 eggs, ¼ cup each brown sugar, milk and applesauce, 3 tablespoons oil and 1½ teaspoons vanilla. Add the egg mixture to the dry mixture; fold until combined.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerDivide the batter among the 10 prepared muffin cups (about ¼ cup each). Bake until lightly browned around the edges and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the pan to cool completely.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerFrequently Asked QuestionsAfter baking, let the muffins cool, put them in an airtight container and refrigerate for up to 2 days. You can also freeze them for up to 2 months, which is always nice, especially if you have breakfast guests. Defrost the muffins overnight in the refrigerator before serving.We recommend using a firm, tart apple, such as a Granny Smith, because it adds the perfect balance of tartness to complement the sugar, cinnamon and other ingredients. Other excellent options include Pink Lady, Fuji or Honeycrisp apples.

Preheat oven to 350°F. Generously coat 10 cups of a 12-cup muffin tin with cooking spray.

Combine 1½ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon apple pie spice, ¼ teaspoon baking soda and ¼ teaspoon salt in a large bowl; whisk until no lumps remain. Stir in chopped apple. In a medium bowl, whisk 2 eggs, ¼ cup each brown sugar, milk and applesauce, 3 tablespoons oil and 1½ teaspoons vanilla. Add the egg mixture to the dry mixture; fold until combined.

an image of the apples and dry ingredients being stirred together

Divide the batter among the 10 prepared muffin cups (about ¼ cup each). Bake until lightly browned around the edges and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the pan to cool completely.

an image of the batter divided into muffin tins

Frequently Asked QuestionsAfter baking, let the muffins cool, put them in an airtight container and refrigerate for up to 2 days. You can also freeze them for up to 2 months, which is always nice, especially if you have breakfast guests. Defrost the muffins overnight in the refrigerator before serving.We recommend using a firm, tart apple, such as a Granny Smith, because it adds the perfect balance of tartness to complement the sugar, cinnamon and other ingredients. Other excellent options include Pink Lady, Fuji or Honeycrisp apples.

Frequently Asked Questions

After baking, let the muffins cool, put them in an airtight container and refrigerate for up to 2 days. You can also freeze them for up to 2 months, which is always nice, especially if you have breakfast guests. Defrost the muffins overnight in the refrigerator before serving.

We recommend using a firm, tart apple, such as a Granny Smith, because it adds the perfect balance of tartness to complement the sugar, cinnamon and other ingredients. Other excellent options include Pink Lady, Fuji or Honeycrisp apples.

EatingWell.com, December 2024

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Nutrition Facts(per serving)198Calories14gFat15gCarbs6gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm