These. Are. Pure. Witchcraft! You’re unlikely to believe that zucchini can impersonate apples to-a-t, but these (insanely tender!) low carb and keto apple muffins are proof that it most definitely can!
Low Carb & Keto ‘Apple’ Muffins
The Real Deal!
Turns out zucchini might just give apples a run for their money! This is a recipe from my Keto Speedy Comfort Food eCookbook; and tbh, it’s one I’ve been dying to shout from the rooftops! So to celebrate yesterday’s launch, I’m sharing with your guys these legit keto ‘apple’ muffins.
Because even though I know zucchini impersonating apples isn’t a new thing, with a few solid tips and tricks you won’t even need the help of an apple extract! (Which is for instance needed in our apple ‘chayote’ crumble).
And yup! I’m fully aware you guys won’t believe me that these actually taste like apple muffins; no questions asked! But they do, they truly do! Also according to 5 non-keto peeps I fed them to… “Whaaaat?!” was the general answer when faced with the truth: nope, they’re not apple muffins… they’re zucchini impersonating apples-to-the-t!
On an updated note, many of you have since whipped up these muffins (and ‘apple’ pie!)… so feel free to read through your comments and reviews below for proof 😉
The Brown-Butter ‘Apple’ i.e. Zucchini!
As I said in the book, my (keto) life will never be the same guys! I’ve always been a big time apple lover and this is just too ideal. Can I say apple pie?!
The essential trick? The acidity punch! You need to be sure to add enough lemon and give the zucchini ample time to absorb the brown-butter lemony juices.
So I cannot recommend enough that you whip up a large batch. Enjoy as is, lightly warm with pecans and Greek-style yogurt (or vanilla ice cream!!)… and of course be sure to make these fabulous muffins. Witchcraft indeed!
You’ve got good options here! Allulose is my favorite for no aftertaste now (you do need to add 30% more though), Lakanto Golden (barely any cooling aftertaste here), xylitol (non-corn though to avoid tummy troubles!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
If you’re opting for the maple glaze, which comes highly recommended (!!), your best options are again the same- but they must be powdered!
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
These keto muffins use a mix of super fine almond flour, psyllium husk, golden flaxseed meal and a touch of xanthan gum.
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
In terms of brands, for the almond either Anthony’s or WellBees work great and for coconut Anthony’s is my forever favorite. And for the psyllium husk you’ll want to use the NOW brand, as others may stain your muffins purple.
A Little Preview of My eCookbook!
(Totally Legit!) Keto Apple Muffins
For the brown-butter 'apple'
- 1 tablespoon butter
- 1 large zucchini diced (about 300g)
- 1 1/2 teaspoon apple pie spice *
- pinch salt
- 1-3 tablespoons golden erythritol allulose or xylitol, to taste
- 1-3 tablespoons lemon juice to taste
For the 'apple' muffins
- 64 g almond flour
- 30 g golden flaxseed meal
- 9 g psyllium husk powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon apple pie spice *
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/3 cup sweetener
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 57 g butter
- 3 tablespoons water
- 1 cup brown-butter 'apple'
For the maple glaze (optional)
- 2 tablespoons golden erythritol powdered**
- 1 tablespoon sour or heavy cream
- 1/2 teaspoon maple extract optional
For the brown-butter 'apple'
- Heat up the butter in a skillet or pan over medium/low heat. You want to use a skillet (or wide-base pan) as opposed to a saucepan so the juices get absorbed evenly by the zucchini. Continue to cook the butter for 2-4 minutes until brown in color.
- Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 5 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, as it’s acidity is what will give it that apple kick once it’s thoroughly absorbed).
- Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 3-6 minutes longer to thicken up the juices. Allow to rest for 10 minutes and enjoy (or allow to cool and keep in the fridge for 3-4 days).
For the 'apple' muffins
- Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
- Add almond flour, flaxseed meal, psyllium husk, baking powder, apple spice, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
- Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
- Add in the dry flour mixture in two parts, alternating with the water. Continue to mix for a couple minutes until fully incor-porated and elastic, the batter will thicken as you mix. Fold in brown-butter zucchini.
- Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips.
- Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around min 25 for me). The muffins will collapse a tad post bake as they're weighed down by the zucchini, don't sweat it!
- To make the glaze, sift the powdered sweetener into a small bowl. Add in the cream and maple extract, and whisk to combine (adding a teaspoon of water at a time if need be).
- Store them glazed in the fridge for 3-4 days, or unglazed at room temp (my top choice).
This is a seriously amazing recipe! These muffins came out perfectly. Very light, perfect “crumb” — soft texture and delicious! Thank you so much!
Yaaay! My pleasure Sarah 😉
Have I died? I’m dead aren’t I? There is no way something this healthy tastes this good.
The son has ordered me to bake double, triple, quadruple! Batches from now on.
God i love your recipes…thank you so much!