These Mini Apple Cinnamon Grain-Free Muffins are the perfect addition to school or work lunchboxes. Gluten-free and sugar-free muffins also make a perfect little afternoon snack with a cup of tea or coffee. They are also keto-friendly and freeze well to make meal prep during a busy week easy and delicious.
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Keto Mini Apple Cinnamon Grain Free Muffins
These little muffins are so easy to bring together. All you need is:
- Almond flour
- Eggs
- Apple
- Heavy cream
- Natural sweetener
- Ground cinnamon
- Baking powder
- Baking soda
They are the perfect addition to little lunchboxes, and freeze well so are great for prepping ahead of time and just grabbing out of the freezer in the morning when you need them.
You don’t have to be keto to enjoy these little snacks. We do not eat a keto diet but find it nice to sometimes switch out grains for different kinds of flours to ensure a balanced diet.
How To Make Mini Grain Free Muffins
Couldn’t be easier.
Simply add all the ingredients to a bowl.
Give everything a good stir until all the ingredients are incorporated.
Pour the batter into prepared mini muffin tin. Fill to about 3/4 of the way full. I prefer to grease the tin with fractionated coconut oil as opposed to using liners.
Bake for about 20 minutes, or until a toothpick inserted into the muffin comes out clean.
Storing Keto Mini Muffins
Store these keto mini muffins in an airtight container. I like to keep mine in the fridge.
If you can’t eat them all in time then be sure to pop them in a freezer to prevent waste. Just pull them out in the morning and pop them into lunchboxes and by the time snack-time rolls around, they will be nice and defrosted.
I use this mini muffin tray and have had no problems with sticking.
Need more Grain-Free goodness? Check these out:
Happy Eating
xx
These Mini Apple Cinnamon Grain-Free Muffins are the perfect addition to school or work lunchboxes. Gluten-free and sugar-free muffins also make a perfect little afternoon snack with a cup of tea or coffee. These muffins are also keto-friendly and freeze well to make meal prep during a busy week easy and delicious.
- 1 cup almond flour
- 4 eggs
- 1/2 apple peeled and diced
- 1/4 cup heavy cream
- 2 tbsp granulated swerve (or other sweetener of choice)
- 2 tbsp olive oil (or coconut oil)
- 1 tbsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
Place all ingredients in a large bowl and mix thoroughly until everything is combined.
Grease a non-stick mini muffin pan or line with mini muffin liners if using
Fill cups about 3/4 of the way full with the muffin batter
Bake at 325F (160C) for about 20 minutes or until a toothpick comes out clean when inserted into the muffin. Remove from the oven and allow to cool before enjoying.
I found the muffin liners tend to stick a little bit with this batter so prefer to use some fractionated coconut oil to grease the muffin tray.
Store in an airtight container.
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If you enjoyed this recipe then you might want to try these:
- Mini Apple and Blueberry Muffins
- Protein-Rich Carrot Cake Muffins Stuffed with Cream Cheese
- Oatmeal, Sweet Potato Banana and Date Muffins
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
I’ve been experimenting with this sort of healthy mini muffin recipe for a while (picky 2-year-old!), and this one really made the grade!
Thank you so much – I’ll be making this again and again!
Gotta satisfy those two-year-olds, they are the worst!! Speaking from someone on child number 3…my first two were angels compared to this picky two-year-old!!
My oh my do I smell fall coming!! These are delicious, love the flavors!
It is close on that side of the world! On it’s way out over here in Aus, although I’m not sure I am ready for the heat of summer?!?