These Low Carb Muffins have become a staple in our house. I have reached the point that I must reduce the amount of carbs in my life. Hard to do for this self-proclaimed carbaholic! I never realized that sugar was so evil and that fat was not the cause of unwanted weight gain. Fat might not be great for us either but sugar is definitely not! So I make the muffins…and I don’t feel one bit cheated out of eating my usual cereal in the morning.
The most interesting thing I have found is that if I eat a muffin for breakfast I feel full and not hungry for three hours or so until lunch. If I eat cereal for breakfast I am feeling hungry in about an hour and a half. Finally, the blood sugar dropping thing the experts talk about makes sense – I feel the difference in my body. As much as I love these Mini-Blueberry Coffee Cakes they are going to be packed with carbs. These Healthy Chocolate Waffles might be a good option for the family!
I already had my daughter hooked on these low-carb muffins but even more so now that she has been diagnosed with Celiacs Disease. I tough diagnosis for sure and a whole new way of life and eating. These muffins are made with almond flour and are also gluten free.
Low Carb Muffins
2 Cups of Almond Flour
1 Cup of Unsweetened Applesauce
1/4 Cup of Honey (I like to use raw local honey)
1 tbsp of Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Vanilla Extract
DIRECTIONS – Makes 12 Muffins
Preheat oven to 350 degrees.
Blend eggs together in a small bowl.
Mix together all of the other ingredients and slowly stir in the blended eggs.
Place cupcake liners in muffin tin and fill equally for 12 muffins. (I use an ice cream scoop for this)
Bake for 20-23 minutes until the tops are golden brown.
Store in an airtight container in the refrigerator.
These low carb muffins are really moist. After they cool to room temperature, I store them in an airtight container in the refrigerator. A few seconds in the microwave warms them up quickly to eat on the go!
As I said, this is also a great gluten free muffin recipe. Below you can see I have also added chopped pecans. My husband does love the added nuts…I have to admit they do taste good.
If you looking to say goodbye to sugar, I hope you give these low carb muffins a try! Come back and tell me how you like them!
Low Carb Muffins
- 2 Cups Almond Flour
- 3 Eggs
- 1 Cup Unsweetened Applesauce
- 1/4 Cup Honey
- 1 tbsp Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Vanilla Extract
- Nuts optional
- Preheat oven to 350 degrees.
- Blend eggs together in a small bowl.
- Mix together all of the other ingredients and slowly stir in the blended eggs.
- Bake for 20-23 minutes until the tops are golden brown.
- Store in an airtight container in the refrigerator.