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 ¾ 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
Keto Mini Apple Cinnamon Grain Free Muffins
Equipment
- Mini muffin tray
Ingredients
- 1 cup almond flour
- 4 eggs
- 1 apple peeled and diced
- ¼ 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
- ½ tsp baking soda
Instructions
- Preheat the oven to 325F (160C)
- Grease a non-stick mini muffin pan or line with mini muffin liners if using
- Place all ingredients in a large bowl and mix thoroughly until everything is combined.
- Fill the muffin cups about ¾ of the way full with the muffin batter
- Bake in the preheated oven 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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Jay says
Followed the recipe exactly. It is very eggy. Four eggs is a lot to put into a recipe like this. Not sweet at all either.
Donna says
Hi Jay, thanks for weighing in. I find 4 eggs are definitely needed here, otherwise, the muffins came out way too dry. If you are used to sweeter foods, you might want to try adding some more granulated swerve, or another sweetener of choice.
mj says
my muffin turned out to be eggy taste, followed the recipe but it turned out eggy :-(.
Donna says
Hi MJ, so sorry they didn't work out for you. I have not had that problem, the only thing I can think of is the size of your eggs...did they happen to be extra large?
Cherie says
Do you think this recipe would bake well in a normal size muffin tin? I'm sure I'ed have to add some time... maybe 5-10 minutes?
Donna says
Yes it would work fine, just add 5-10 minutes as you said 🙂
Diana Davis says
Just made these for the first time tonight. And I can honestly say, One of the BEST keto muffins I have tried!! These are sooooo delicious and easy to make. Definitely going to make these over and over again. Thank you for making my Keto journey better!!
Donna says
Oh yay, so glad you loved them!
Susan says
Forgot the cream and used raw sugar. Waiting to see how they turn out ☺
Donna says
Oops 🙂 Hope they still work out for you!
Lisa says
I forgot to add the olive oil and they turned out fine!! Not too sweet which is great.
Donna says
Yay, glad it still worked for you without the olive oil, nothing worse than getting to the end of making something and realising you stuffed up!
Christie says
With a nut free kid in the house, do you think I could substitute coconut flour for the almond flour?
Donna says
Hi Christie, you could but it wouldn't work on a 1:1 swap, coconut flour absorbs a lot more liquid so you would need to play around and use less. Let me know how you go if you try it out!
Jamie Yonash says
My husband and I are starting keto and these sound delicious and easy to make! Thanks for the step by step photos.
Donna says
No worries, anything to make life easier 🙂
Jenni says
These muffins were so delicious! I wanted them to last a few days, but we couldn't stop eating them! We will definitely be making these again - and soon!
Donna says
Oh yay, so glad to hear Jenni! They never last long in our house either 🙂
Whitney says
These are amazing! I love that you're able to satisfy a carby muffin craving without all the guilt!
Donna says
Right!!! I am the queen of carbs and they still satisfy me 🙂
Helen says
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!
Donna says
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!!
Noelle says
My oh my do I smell fall coming!! These are delicious, love the flavors!
Donna says
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?!?