This delicious recipe is perfect for the Fall season! Enjoy a low sugar and low carbohydrate dessert that can be baked in 30 minutes or less!
Ingredients
Apples
- 2-3 Mcintosh, Honeycrisp or Honeygold varieties (1 ½ -2 cups shredded)
Milk
- ¾ cups skim milk, fat-free or plant-based milk.
Egg
- 1 large
Margarine
- 3 Tablespoons (or butter)
Applesauce
- 1 Tablespoon (regular or cinnamon applesauce)
Sugar-substitute
- ½ cup splenda, Stevia, erythritol ect.
Flour
- 2 ½ cups almond flour or preferred
Baking-powder
- 3 ½ teaspoons
Nutmeg
- ¼ teaspoon
Instructions
Step 1
Preheat the oven to 450 degrees °F .
Step 2
Wash and cut apples into small slices.
Step 3
Place the apple slices into the food processor and gently “pulse” the apples until thinly shredded (or finely chop the apples with a knife).
Step 4
The shredded apples should measure to 1 ½- 2 cups. Place to the side in a separate bowl.
Step 5
Add 1 Tablespoon of applesauce, 3 Tablespoons of margarine and ½ cup of the sugar substitute into a separate bowl and mix.
Step 6
Add one egg to the same bowl and mix.
Step 7
Add 2 ½ cups of almond flour to the bowl.
Step 8
Add 3 ½ tsp of baking powder and ¼ tsp of nutmeg to the bowl.
Step 9
Mix until combined.
Step 10
Gradually add ¾ cup of skim milk into the bowl and mix until combined.
Step 11
Add shredded apple to the batter mixture.
Step 12
Portion out 24 muffins by scooping the mixture with an ice cream scoop or large spoon into the lined muffin pan.
Step 13
Bake the muffins for 15-20 minutes or until the middle is fully baked.
Step 14
Take the muffins out of the oven and allow them to cool.
Step 15
Enjoy your apple nutmeg muffins!
Notes
While making your batter, before adding dry ingredients, add all the wet ingredients into the bowl. Start with creaming the margarine (or butter) with your sugar substitute, followed by adding the apple sauce and the egg. Finally add in the dry ingredients last!
Splenda is used as a sugar substitute in this recipe. If preferred, table sugar or other sugar substitutes can be used such as Stevia or Erythritol in place of Splenda. Margarine can also be substituted with butter if preferred.