Low Carb Cinnamon Muffins Recipes

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LOW-CARB CINNAMON APPLE SPICE MUFFINS



Low-Carb Cinnamon Apple Spice Muffins image

These Low-Carb Cinnamon Apple Spice Muffins are perfect for an autumn breakfast. They can be part of a low-carb, keto, Paleo, Atkins, diabetic, LC/HF, gluten-free, grain-free or Banting diet.

Provided by Annissa Slusher

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 10

2 1/2 cups super fine almond flour
3/4 cup granulated stevia/erythritol blend
1 teaspoon grain-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 cup butter or coconut oil (melted)
4 large eggs
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
4 ounces Granny Smith apple ((about 1 small) peeled, seeded, and finely diced)

Steps:

  • Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying lightly with coconut oil.
  • In a medium bowl, whisk together the almond flour, granulated stevia/erythritol blend, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil. Mixture will appear mealy.
  • In a separate bowl, whisk together the eggs, almond milk and vanilla extract.
  • Pour egg mixture into the dry ingredients and stir together. Stir in diced apple.
  • Spoon batter into the prepared muffin pan, filling each 2/3 to 3/4 of the way full.
  • Bake for 25 to 30 minutes or until the top springs back when lightly touched.
  • Allow to cool 5-10 minutes in the pan, then remove from the baking pan and allow to finish cooling on a cooling rack.

LOW-SUGAR CINNAMON BUN MUFFINS



Low-Sugar Cinnamon Bun Muffins image

Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.

Provided by Food Network Kitchen

Time 1h30m

Yield 12 muffins

Number Of Ingredients 17

1 1/2 cups almond flour
1/3 cup flax seed meal
2 tablespoons toasted finely shredded coconut
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 1/2 teaspoons ground cinnamon
1/2 cup coconut oil, melted
1/2 cup confectioners' erythritol sweetener (see Cook's Note)
5 large eggs, at room temperature
1/2 cup half-and-half, at room temperature
1 teaspoon pure vanilla extract
1/4 cup walnuts, coarsely chopped
1 tablespoon granulated erythritol sweetener
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
2 teaspoons confectioners' erythritol sweetener

Steps:

  • For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
  • Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
  • Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
  • Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
  • For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams

LOW CARB ALMOND FLOUR CINNAMON RAISIN MUFFINS



Low Carb Almond Flour Cinnamon Raisin Muffins image

This is a delicious low carb muffin recipe that can easily be changed to other yummy versions, simply by changing the flavors, such as lemon poppy-seed or orange and dark chocolate chip. This recipe makes four muffins but you can halve it to make 2, or double it to make 8. Very easy. I make my own almond flour from raw nuts in a coffee grinder dedicated to food items, but you can also buy it already ground such as Bob's Red Mill brand.

Provided by Barkparkbarb

Categories     Quick Breads

Time 25m

Yield 4 muffins, 4 serving(s)

Number Of Ingredients 9

1 cup almond flour
1/4 cup all-purpose flour
3 tablespoons Splenda sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
2 large eggs, beaten
1/2 teaspoon apple cider vinegar
4 tablespoons raisins, either regular or 3 tablespoons golden raisins

Steps:

  • Preheat oven to 350 degrees. In a medium sized bowl, mix together first six ingredients. In a seperate small bowl mix eggs and vinegar, pour liquid mixture into the dry ingredients and stir together using a spatula or wooden spoon. Mix in the raisins, and pour into muffin tin lined with 4 paper liners. Bake for approximately 15 minutes.

Nutrition Facts : Calories 103.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 232.9, Carbohydrate 16.7, Fiber 0.8, Sugar 8.2, Protein 4.3

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