Sugar-Free Apple Muffins
These Sugar-Free Apple Muffins offer all the delicious flavor of traditional apple muffins with none of the refined sugar. Perfect for diabetics, those watching their sugar intake, or anyone seeking healthier breakfast options.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
Ingredients
For the muffin base
- 2 cups whole wheat pastry flour can substitute with almond flour for a grain-free version
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2/3 cup unsweetened applesauce creates natural sweetness without added sugar
- 1/2 cup coconut oil melted (can substitute with unsweetened Greek yogurt for lower fat content)
- 2 large eggs room temperature
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3/4 cup sugar substitute like monk fruit sweetener or erythritol
- 2 medium apples peeled and diced (approximately 2 cups - Honeycrisp or Granny Smith work best)
For the optional topping
- 2 tablespoons monk fruit sweetener
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped walnuts or pecans adds texture and healthy fats
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large bowl, whisk together the whole wheat pastry flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk the applesauce, melted coconut oil, eggs, almond milk, and vanilla extract until smooth and well combined.
- Add your chosen sugar substitute to the wet ingredients and mix until completely dissolved.
- Gradually pour the wet ingredients into the dry ingredient mixture, gently folding until just combined. Avoid overmixing.
- Fold in the diced apples, distributing them evenly throughout the batter.
- Using an ice cream scoop or ¼-cup measuring cup, divide the batter evenly among the prepared muffin cups. Fill each cup about ¾ full.
- If using the topping, combine the sugar substitute, cinnamon, and chopped nuts in a small bowl, then sprinkle evenly over each muffin.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For gluten-free version: Replace wheat flour with a 1:1 gluten-free baking blend or use 1½ cups almond flour plus ½ cup coconut flour.
- Reduce fat content by substituting half the coconut oil with unsweetened Greek yogurt.
- For egg-free version: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
- Store at room temperature for up to 2 days, in the refrigerator for 5-7 days, or freeze for up to 3 months.
- These muffins actually improve in flavor after 24 hours as the apple and cinnamon notes develop.
- Reduce fat content by substituting half the coconut oil with unsweetened Greek yogurt.
- For egg-free version: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
- Store at room temperature for up to 2 days, in the refrigerator for 5-7 days, or freeze for up to 3 months.
- These muffins actually improve in flavor after 24 hours as the apple and cinnamon notes develop.
Nutrition
Calories: 187kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 8gSodium: 125mgFiber: 3gSugar: 4g
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