Low Carb Grain Free Apple Muffins

Low Carb Grain Free Apple  Muffins

One of my favorite flavor combinations is apple, cinnamon and walnut. When I was on a low carb diet, I was craving a muffin with this exact taste. So, I came up with a low carb grain free apple muffins that taste exactly like the real deal. When I served them for breakfast, my family couldn’t tell that they were made without sugar and flour.

Why should you make them?

These muffins are packed with nutrition. Instead of refined white flour you consume ground almonds. Therefore, you have more protein and fiber in one serving and you don’t trigger a rapid insulin response. Nuts are also very good source of antioxidants and vitamins. Apples and walnuts increase the nutrition profile of the muffins even more.

These muffins are without added sugar. I use a zero-calorie sweetener that is a mix of erythritol and monk fruit. This sweetener has no effect on blood sugar and insulin, which makes the muffins suitable for diabetics.

Please Note: I’m not a doctor or a dietitian. Everything written in my blog post is my own opinion. I’m not qualified to give medical advice!

Low carb grain free apple muffins

Possible Substitutions?

I do not recommend substituting the almond flour with coconut. Coconut flour is much more absorbent and will make the muffins dry. I’ve never tried to use any other flour for this recipe. Baking is a science and requires following of the exact recipe.

The type of apples you use depends on what you have on hand and what flavors you enjoy. My favorite apples that I always have in the fridge are Fuji. I’ve made these muffins with Granny Smith and with Gala apples. Every time I get perfect result. One very important condition is to grate the apples, not to cube them. That is how you get moist muffins.

Low Carb Grain Free Apple Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple cinnamon muffin, apple muffin recipe, low carb muffin
Servings: 12 muffins


  • 4 large eggs
  • ¼ cup milk of your choice (I use whole)
  • 1 tsp vanilla extract
  • ¾ cup monk fruit sweetener I use Lakanto
  • ¼ cup melted butter or coconut oil
  • 2 ½ cups almond flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 medium sized apples of choice peeled, seeded and shredded
  • ½ cup chopped walnuts (optional)
  • nonstick spray of choice


  • Preheat the oven to 350F and line a muffin tin with paper cups. Spray the paper cups with nonstick spray, because the muffins tend to stick.
  • In a stand mixer add the eggs, milk, vanilla, sweetener and butter and stir well. You can use a bowl and whisk if you don’t have a mixer.
  • Then add the dry ingredients (almond flour, baking powder, cinnamon and salt) to the mixing bowl and combine everything. You should get a runny dough consistency.
  • Then add the shredded apples (about 1 cup shredded) to the dough. And finally add the walnuts (optional). Stir until well combined.
  • Distribute the mixture evenly between the paper cup liners. I use an ice cream scoop for that step.
  • Bake 25 minutes or until the the muffins are done.


I store the muffins in the fridge  for no longer than a week. If you plan to eat them within 3-4 days you can leave them at the counter too.
Low carb grain free apple muffins

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Recipe adapted from Simply so Healthy

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