Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups almond flour (I used Bob's Red Mill)
  • 3/4 cup granulated monk fruit sweetener (or stevia/erythritol blend. I used Lakanto (if you want sweeter muffins, increase to 1 cup))
  • 1 teaspoon baking powder (gluten-free)
  • 1 teaspoon ground cinnamon (or apple pie spice )
  • 1/2 teaspoon salt
  • 1/4 cup melted butter (melted coconut oil can also be used, should be cooled to room temperature)
  • 4 eggs, large
  • 1/4 cup almond milk (unsweetened )
  • 1 teaspoon vanilla extract
  • 1 Granny Smith apple (finely diced)

Instruction

  • Preheat oven to 350º Fahrenheit. Grease or spray with non-stick cooking spray a 12-cup muffin pan; set aside. I like using silicone muffin pan and spraying lightly with non-stick cooking spray when making muffins.
  • In a bowl, whisk together the almond flour, sugar, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil and mix well. The texture will appear grainy.
  • In another bowl, whisk together the eggs, almond milk and vanilla extract.
  • Pour egg mixture into the dry mixture and stir together, then add in the diced apple
  • Using an ice cream scoop, scoop batter filling each muffin tin 2/3 to 3/4 of the way full.
  • Bake for 25 to 30 minutes or until the top springs back when lightly touched, then cool for 5-10 minutes in the pan. Remove from muffin pan and allow to finish cooling on a cooling rack.