![]() Good enough that I see no reason to make regular muffins ever again. Yum.Īt that point I would have been devastated if they tasted awful, but they were not only good, they were really really good. When you open these muffins up, they have that muffin texture that makes you want to put butter or peach jam on them. If heaven had a taste, it would taste like these muffins.įirst, it passed the “look” test. I’ve wasted a lot of pricey ingredients recently looking for low carb options for breakfast. I was worried about using so many ingredients and not being sure how it was going to come out. Part way through mixing I realized I was out of apples so I put in a peach instead. I just made these muffins – I followed everything in the recipe using the butter option. Grab one on the go when you don’t have time to sit down. These muffins make a delicious breakfast or snack. The flavor of ripe juicy apples is complemented by a burst of sweet, spicy cinnamon. I love these Low-Carb Cinnamon Apple Spice Muffins with real apple, though. You could leave the apple out and have cinnamon muffins, or you could add a teaspoon of apple flavoring instead of the apple. If it is important to you to not eat apples, you can still enjoy these muffins. I think that it is important to eat a variety of foods, not just to round out you nutritional intake, but also to keep food from being boring. However, it is quite likely that the tiny amount of apple in one of these muffins will allow most people to stay in their macros, and in ketosis. I agree that you can’t eat six apples and stay in ketosis. Now, I know some of you are thinking that you haven’t seen apples on the list of “ketogenic foods”. ![]() One of my favorites is our recipe for Low-Carb Apple Pastries. That doesn’t mean I don’t eat apples at all! I love eating treats that have just enough apple to give them huge apple flavor, but not enough to add a significant number of carbs. The problem with apples is that, like most fruits, they have too many carbs to eat in the quantity I did when I was a kid. ![]() We gave them apple peelings and the leftover squeezed out apples as a special treat. How I loved watching him turn the crank and filling my glass straight from the press. My father even made a cider press to use up the apples that weren’t pretty enough for other uses. She made apple pies, apple fritters, and apple dumplings. My mother made loads of applesauce and apple butter to preserve them through the winter. Instead, we named them for their location–horse pasture apples, for example. We had no idea what varieties these apples were. Seemingly wild apple trees also grew on the property lines or the edge of the woods. We had red delicious, yellow delicious, Rome, cortland and several other varieties. My family wasn’t in the apple business, but we had our share of apple trees. I grew up in northern Pennsylvania where apples were an important crop. No way! Apples are one of my favorite things about this season! That doesn’t mean that apples are less dear to me than pumpkin. So far this fall, I have been focusing on pumpkin spice for the treats I have developed. They can be part of a low-carb, keto, Paleo, Atkins, diabetic, LC/HF, gluten-free, grain-free or Banting diet.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. These Low-Carb Cinnamon Apple Spice Muffins are perfect for an autumn breakfast.
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