Keto Apple Cinnamon Protein Muffins
Keto Apple Cinnamon Protein Muffins

Keto Apple Cinnamon Protein Muffins

A Full Living
INGREDIENTS
Spiced Buttery 'Apple' Filling  
Zucchinis, peeled, cored and cut into small chunks 2 medium (300g)
Unsalted Butter 4 tbsp
Sugar replacement of choice- we used a brown sugar substitute 6 tbsp (72g)
Apple Pie Spice or Cinnamon (we used Apple Pie) 2 tsp
Apple Cider Vinegar 4 tbsp
Vanilla Extract 1/2 tsp
Kosher Salt 1/8 tsp
   
 
For the Muffins:   
Almond Flour 2 cups (224g)
Isopure Zero Carb Creamy Vanilla Protein Powder 62g
Baking Powder 2 tsp
Apple Pie Spice or Cinnamon (Apple Pie used) 2 tsp
Xanthan Gum 1/2 tsp
Kosher Salt 1/2 tsp
Sugar Free Sweetener (Monk Fruit/ Erythritol Blend) 3/4 cup (144g)
Eggs 4 Large
Greek Yogurt Plain Nonfat 100g
Apple Cider Vinegar 2 tbsp
Apple Extract (optional - not used) 1/2 tsp
Spiced buttery 'apple mixture made above, cooled  
 
For the Glaze (optional)- Not Used in Nutrition:   
Milk of choise 1 tbsp
Powdered Sugar Free Sweetener 6 tbsp (54g)
Apple Pie Spice or Cinnamon 1/8 tsp
Vanilla Extract 1/8 tsp
   
INSTRUCTIONS

Add all buttery mock ‘apple' ingredients to a saucepan, and bring to a simmer. After simmering for about 5 minutes, taste and adjust sweetness to taste. Continue to simmer on low for 10 minutes to soften the zucchini. Once done, remove from the pan and set aside to cool.

Preheat the oven to 350°F. Line muffin tins with liners and spray with non-stick spray.

For the muffins, whisk together all dry ingredients in a medium sized bowl, set aside.

In a large bowl, combine eggs and sweetener and beat with a hand mixer on medium speed for about 5 minutes, until well combined. Add in the greek yogurt, apple cider vinegar, vanilla extract and apple extract, Mix until well combined.

Now, sift the dry mixture into the wet, mixing with a hand mixer until well combined. Once fully combined, fold in most of the cooled mock apple filling, reserving some for the top of the muffins if desired. Bake for 26-30 minutes, until a toothpick comes out clean. Allow to cool in the muffin pan for about 10 minutes.

Meanwhile, prepare your glaze. Combine all ingredients in a small bowl, whisking vigorously to combine. Drizzle over top of the muffins. That’s it, enjoy!

Notes

Serving Size: 1 Muffin, Serving 12

270 Cals*
3g Fat
8g Net Carbs
11g Protein
 

Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.

Isopure® Zero/Low Carb