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.
Ingredients
Dry Ingredients
- 190 g Blanched ground almonds
- 45 g Oat fibre
- 80 g Stevia & erythritol
- 2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Xanthan gum
- 1/2 tsp Ground cardamom
- 1/4 tsp All spice
- 1/4 tsp Ground ginger
- 1/4 tsp Salt
Wet Ingredients
- 4 large Eggs
- 160 ml Coconut milk full fat
- 1 tsp Vanilla extract
- 1/2 tsp Stevia liquid
- 140 g Granny smith apples peeled, cored & grated
Crumb Topping
- 1/3 cup Of the dry ingredients
- 1 tbsp Stevia & erythritol
- 1 tbsp Melted butter optional - ghee or coconut oil
Instructions
- 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.
Nutrition
Serving: 1muffinCalories: 155kcalCarbs: 9gProtein: 5.86gFat: 12g
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