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Keto Apple Cinnamon Muffins {Dairy Free}
{Ketogenic, Low Carb, THM:S, Dairy Free, Gluten Free, Sugar Free}

These Easy Keto Apple Cinnamon Muffins are not only dairy and gluten free, they're quick to whip up and the perfect recipe for a chilly fall morning.

Keto Apple Cinnamon Muffins

I've got to tell you, it's been years since I've purchased muffins, or boxed muffin mix at the store.

And not just because I've been keto for 3 years.

Just because they're so simple to make!

Dairy Free Apple Cinnamon Muffins

Since starting keto, I haven't made too many muffins, and the ones I did were disappointing.

They either required too many special ingredients, too much time, or some crazy technique that I just didn't have time for.

But last year, I finally landed on a super easy combination of ingredients for my Keto Blueberry Muffins!

You can find that recipe HERE, but for these Keto Apple Cinnamon Muffins, I used some of the same ingredients and the same structure to create something brand new.

Unfortunately, I wasn't able to use the original recipe as a base, but was able to make some strategic changes to form it into my best muffin recipe yet!

Ingredients for Keto Apple Cinnamon Muffins

Lupin Flour
Oat Fiber
Psyllium Husk
Ground Flax
Baking Powder
Celtic Sea Salt
Eggs
Kite Hill unsweetened yogurt {or greek yogurt if you use dairy}
Lakanto Classic Sweetener
Sweetleaf Stevia
1 Chayote Squash, prepared according to directions.
Cinnamon
Apple Extract
Lakanto Classic Monkfruit
Cinnamon
Lakanto Powdered Monkfruit
Water

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DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney

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Yield: 12 muffins

Keto Apple Cinnamon Muffins {Dairy Free}

Name: Keto Apple Cinnamon Muffins {Dairy Free}
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1/2 cup Lupin Flour; 1/4 cup Oat Fiber; 2 Tbsp. Ground Flax; 2 Tbsp. Psyllium Husk; 3 tsp. Baking Powder; 1/4 tsp. Celtic Sea Salt; 4 Eggs; 1/2 cup Kite Hill unsweetened yogurt {or greek yogurt if you use dairy}; 1/4 cup Lakanto Classic Sweetener; 1 dropper Sweetleaf Stevia; 1 Chayote Squash, prepared according to directions.; 2 tsp. Cinnamon; 2 tsp. Apple Extract; Cinnamon Sugar Topping:; 1/4 cup Lakanto Classic Monkfruit; 1 Tbsp. Cinnamon; Icing:; 1/4 cup Lakanto Powdered Monkfruit; 1-2 Tbsp. Water

These Easy Keto Apple Cinnamon Muffins are not only dairy and gluten free, they're quick to whip up and the perfect recipe for a chilly fall morning.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

1/2 cup Lupin Flour
1/4 cup Oat Fiber
2 Tbsp. Ground Flax
2 Tbsp. Psyllium Husk
3 tsp. Baking Powder
1/4 tsp. Celtic Sea Salt
4 Eggs
1/2 cup Kite Hill unsweetened yogurt {or greek yogurt if you use dairy}
1/4 cup Lakanto Classic Sweetener
1 dropper Sweetleaf Stevia
1 Chayote Squash, prepared according to directions.
2 tsp. Cinnamon
2 tsp. Apple Extract
Cinnamon Sugar Topping:
1/4 cup Lakanto Classic Monkfruit
1 Tbsp. Cinnamon
Icing:
1/4 cup Lakanto Powdered Monkfruit
1-2 Tbsp. Water

Instructions

First, prepare the Chayote Squash: using gloves, quarter each squash and slice out the core. Place in boiling water for 20 minutes, until soft.

Remove from the boiling water and place in the refrigerator to cool while you mix up the muffins.

Preheat oven to 350. Grease a muffin pan with coconut oil cooking spray. I do not recommend using cupcake liners, as these muffins will stick to the liners, but release easily from a greased muffin tin.

Combine all muffin ingredients except the chayote squash until just combined.

Remove the chayote squash from the refrigerator, slice off the skin, and discard. Chop the squash into small pieces and stir them into the muffin batter.

Fill each hole in the muffin tin 2/3 of the way full with muffin batter. Combine the additional 1/4 cup Lakanto and 1 Tbsp. Cinnamon and sprinkle it generously on top of each muffin.

Bake at 350 for 20-25 minutes, until the tops just start to crack and the muffins are cooked through. Remove and let cool for 5-10 minutes before serving, at which point you can mix up the icing and drizzle over the muffin tops.