Zapple Muffin!

Ok so I have made MOC apple pie using zucchini before it was good but recently been on this zucchini bread kick and I tried banana extract and it was an exact banana bread! So I got fancy again and used Apple Pie Spice I get from Penzey’s and apple extract and made legit keto apple pie muffins! Another successful happy dance in the kitchen!

I MEAN JUST LOOK HOW CUTE IT IS!

If you couldn’t see the zucchini you would NEVER know it was even in there. I mean a blind taste test and you would think you were eating a fresh apple muffin! I got excited when these turned out so well that I used the other half of the shredded zucchini and made a blueberry bread! I used blueberry extract and Keto Nut granola’s blueberry cinnamon granola and a little of sugar free jam I get at a local farm. You will have to check back for results that is currently cooking! It does smell amazing! You must try this amazing recipe!

They came out so moist! An absolute keeper and will be a feature in my next cookbook.

Nikki’s Zapple Muffins

What we need:

2 ½ cups almond flour

1tsp salt

1tbs cinnamon

1tsp nutmeg

1tsp allspice

1 Tbs spoon Apple pie spice (I get mine from penzey’s online)

1tsp apple extract

½ cup sweetener I used cane truvia

1tsp baking SODA

2 eggs

¼ cup melted butter 

1 ½ cup shredded zucchini

What we do:

Oven 350F

1. Shred a zucchini using a box grater or food processor with shredding attachment. Place 1 ½ cups into a clean towel or cheese cloth and drain as much liquid out as you can and set zucchini aside in a bowl

2. In a large bowl mix almond flour, baking soda, sweetener, cinnamon, all spice, apple pie spice and nutmeg. Add the shredded and drained zucchini along with butter, extract and both eggs. Mix until combined.

3. Pour 1/8 cup into a muffin lined muffin tin. The batter is a little thick so you can even roll the batter into small balls and place into the muffin liners gently pressing down. Bake 20mins check with a toothpick. Muffins are ready when toothpick comes out clean. After 20 mins you can rotate pan and cook another 5. You want a nice light brown color. Let cool in tin for 10mins remove and enjoy!

This can be frozen once completely thawed wrap in plastic then in foil and place in freezer up to 5months.

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Published by Nikki's Low Carb Cooking

I enjoy low carb cooking and started my facebook page Nikki's low carb cooking which is a HUGE success. I cook live and help people make better low carb choices while keeping it fun, easy and inexpensive!

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