The origin of muffins comes from the United Kingdom. The American version is considered more of a cake, softer than their overseas counterpart, which resembles an English Muffin.
I like this particular recipe because it is filling. The glycemic index is low at 35, while the glycemic load is 6.
The load index is significant for people watching their blood sugars as it tells you how quickly it will raise your blood sugar. A glycemic load (GL) less than 10 is considered low.
The dense texture of the walnut cinnamon muffins is very filling when you eat one with a hot morning beverage. It is the perfect quick meal to get my day started.
Look at the nutritional ingredients to make sure it fits your prescribed dietary program.
Let me know what you think of them.
2 1/2 cups of almond
1/2 cup of swerve brown sugar
1/4 cup of coconut oil or butter
1 teaspoon of baking soda
½ teaspoon of salt
3 eggs or an equivalent substitute
1 teaspoon of cinnamon
1 teaspoon of cardamom
1 teaspoon of Vanilla
1/2 cup of finely chopped Honey crisp apple
½ cup of coconut milk
¼ cup of raw walnuts
Preheat oven to 350
In a mixer- Blend brown swerve sugar with coconut oil
Add Vanilla and 3 eggs or an equivalent egg substitute and blend.
I a separate bowl, add almond flour, baking soda, a teaspoon of salt, cinnamon, and cardamom,
Mix dry ingredients in the blender with the wet ingredients.
Add finely chopped Honey crisp apple, coconut milk, and raw walnuts.
Grease muffin pan
Place 12 scoops of batter in the muffins pan
Place Muffin pan with batter in the oven for 25 minutes.
Check to see if muffins are cooked by putting a toothpick in the muffin. The toothpick should be dry when you test the muffins.
Let cool for 10 to 15 minutes.
Serving Size 12
11.51 net carbs per cookies
334.0Calorie, Total Fat 276.3g, Sodium 116.74mg, Total Carbohydrates 16.6g, Fiber 5.09mg, Total Sugar 9.33g, Protein 9.57g