Keto “Apple” Spice Muffins
Keto “Apple” Spice Muffins
This recipe is designed to teach everyone how to make completely keto "apple" spiced muffins
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Servings: 8 Muffins
Ingredients
- 120 grams coconut flour (1 cup)
- 121 grams granulated sweetener of choice, adjust to taste (2/3cup) I used golden monkfruit sweetener
- 15 grams baking powder (1 TBS)
- 1/4 tsp salt
- 2 tsp dry apple pie spices, adjust or change to taste
- 3 large eggs room temperature
- 151 grams oil of choice (3/4cup)
- 60 grams plain yogurt or sour cream, room temperature (1/4cup)
- 2 tsp vanilla extract, adjust to tadte
- 1 TBS apple extract, adjust to taste
- 5 oz shredded zucchini
Brown "Sugar" Glaze
- 1/4 cup brown sugar sweetener I used brown monkfruit/allulose blend
- 1 TBS milk of choice, room temperature
Instructions
- Preheat oven to 375 degrees. Lightly spray 8 muffin cups with cooking spray (or line with paper liners)
- In a large mixing bowl sift or whisk together the dry ingredients until combined and there are no lumps
- Stir the eggs into the dry ingredients until all the dry ingredients are moist. Add the oil and stir until fully combined
- Add the yogurt and the extracts. Stir until fully combined and smooth
- Gradually fold in the zucchini until fully combined and evenly distributed throughout the dough
- Push dough to center of bowl and allow to sit about 5 minutes. This will help absorb any extra moisture
- Divide dough evenly among the prepared muffin cups. Press the dough evenly and firmly throughout each muffin cup making sure the tops are flat
- Place in preheated oven. Bake at 375 degrees for 20 to 25 minutes or until a tester comes out clean
- Remove from the oven and allow to cool in the pan at least 15 minutes to firm up
- Remove from the muffin cups and rransfer to a wire rack to cool completely
Brown "Sugar" Glaze
- Use a fork and stir the glaze ingredients together until smooth. Use a spoin and drizzle desired amount if glaze over each muffin then allow to sit at least 5 minutes to absorb the glaze. Eat immediately or store leftovers in an airtight container at room temperature up to 1 week