Low Carb Mixed Fruit and Nut Muffins

Plated muffins
by

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Looking for a healthy muffin to start off your day, then you have to try these Low Carb Mixed Fruit and Nut Muffins.

Ingredients:

2 Fuji apples grated (I prefer and did not peel them)
6 X-large eggs
2/3 cup melted coconut oil
2/3 cup Maple syrup
6 Tbsps. Stevia
2/3 cup of coconut milk (I used tinned milk, and first mixed the solids into the liquid)

2 cups of almond meal
2/3 cup flax meal
2/3 cup desiccated unsweetened coconut
2 Tbsps. cinnamon powder
3 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
2 Tbsps. psyllium husk
1/3 tsp Himalayan pink salt

1 cup of mixed dried fruit of your preference
2/3 cup chopped mixed nuts (I only had regular nuts, so I crushed it in a plastic bag with a heavy rolling pin)

Plated muffins

Method:

In a large bowl, combine the apple, eggs, oil, syrup, stevia, and milk together.
Add the rest of the ingredients (not the nuts and fruit)
Mix until well combined.
Set aside and let the batter sit for 5 minutes.
Now add and the fruit and nuts and lightly mix through.
Scoop a 1/3 measuring cup full into each greased muffin tin.
It should be at least 2/3 full and bake at 200C (375F) until the tops are firm to the touch, ± 15-20 minutes.

I made 8 large cupcake sizes and 6 small bund size muffins, and they’re decent size muffins.
Should you prefer smaller ones, feel free to divide the dough and spoon each muffin well approximately 2/3 full.

Let them cool down, then turn them onto a cooling wire tray.
Store in an airtight container in the fridge and enjoy for breakfast.

Recipe Credit: Caashifa Adams Young

Prepared, tried and tested, and slightly modified as I did not have all the original ingredients listed, so substituted with what I had available Esme Slabs

We invite you to come and join us on Facebook:

 
TRH Tried and Tested Recipes From Home Chefs
 
and then we also have our SA Tasty Recipes – Saffas Daily Recipes for South African and Ex-pats.
 
 
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
 
 
 

 

 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

4 thoughts on “Low Carb Mixed Fruit and Nut Muffins”

    • Thanks, Rachael – you can substitute the maple syrup with anything else you prefer, but that’s what I had so used it, and although I say so myself, they came out very yummy indeed.

      Reply

Leave a Comment