Low-Carb Apple Breakfast Muffin
Rikke SvartangenLow-Carb Apple Breakfast Muffin
Low-Carb Food Co
12
15 minutes
25 minutes
155
British
Baking
Breakfast muffins with real Granny Smith apple in them, spiced with cardamom, allspice and ginger rather than relying on sweetness alone. Ground almonds and oat fibre form the base, xanthan gum holds the crumb together, and full fat coconut milk keeps them moist for days. Grating rather than dicing the apple is worth doing, because it distributes the fruit evenly and stops wet pockets forming in the middle. The batch makes twelve at 9g carbs, 12g fat and 6g protein each, which is higher in carbs than most recipes here because of the apple. They freeze well and defrost overnight, so a Sunday batch covers most of the working week.
Ingredients
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190g Blanched Ground Almonds
45g Oat Fibre
80g Stevia & Erythritol
2 tsp Baking Powder
½ tsp Bicarbonate of Soda
½ tsp Xanthan Gum
½ tsp Ground Cardamom
¼ tsp All Spice
¼ tsp Ground Ginger
¼ tsp Salt
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4 large Eggs
160ml Coconut Milk (full fat)
1 tsp Vanilla Extract
½ tsp Stevia Liquid
140g Granny Smith Apples (peeled, cored & grated)
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⅓ cup of the Dry Ingredients
1 tbsp Stevia & Erythritol
1 tbsp Melted Butter
Directions
Preheat the oven to 165°C.
Line a 12 cup muffin tray with muffin liners.
Peel and core the apples, weigh out 140g 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 and put aside for the crumb topping.
Add all of the wet ingredients and grated apples to a large bowl. Blend together with a hand mixer.
Pour the dry ingredients into the wet ingredients and mix well.
Let it rest for 5 minutes.
Gently scoop the batter into the muffin liners, filling 3/4 full.
Mix 1 tbsp of sweetener into the reserved crumb mixture. Starting with 1 tbsp, mix the melted butter into the crumb mixture with a fork. If the mixture isn't clumping together then add 1 tsp more of melted butter. Sprinkle over the muffin batter.
Bake for 15 minutes at 165°C, then increase the heat to 180°C and bake for a further 10 - 15 minutes or until a toothpick inserted into the middle comes out clean.
