Low-Carb Apple Breakfast Muffin

Low-Carb Apple Breakfast Muffin

A tasty low-carb breakfast muffin with a delicate crumb and a nice balance of cardamom, ginger and all spice.

Prep Time

15 minutes

Cook Time

25 minutes

Servings

12

Ingredients

• 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
• 4 large Eggs
• 160ml Coconut Milk (full fat)
• 1 tsp Vanilla Extract
• ½ tsp Stevia Liquid
• 140g Granny Smith Apples (peeled, cored & grated)
• ⅓ cup of the Dry Ingredients
• 1 tbsp Stevia & Erythritol
• 1 tbsp Melted Butter

Directions

1. Preheat the oven to 165°C.
2. Line a 12 cup muffin tray with muffin liners.
3. Peel and core the apples, weigh out 140g and grate.
4. 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.
5. Add all of the wet ingredients and grated apples to a large bowl. Blend together with a hand mixer.
6. Pour the dry ingredients into the wet ingredients and mix well.
7. Let it rest for 5 minutes.
8. Gently scoop the batter into the muffin liners, filling 3/4 full.
9. 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.
10. 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.