If you enjoy sweet breakfast as much as I do, you may want to try these delicious muffins. I grew up on sweet breakfasts, so that’s where my addiction comes from. I have a terribly sweet tooth, and a complete aversion to sugar at the same time. It’s a classic love-hate relationship. I love finding or coming up with recipes that are low in carbs, yet sweet and satisfying.

________________________________

*Makes 10 Muffins

Ingredients:
2 cups almond flour
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 cup grape seed oil or grass fed melted butter
1/4 cup erythritol (natural sweetener)
1/4 cup Choc Zero Maple Syrup (This is optional. You can use more erythritol instead)
1 peeled, cored, and diced apple
1 tbsp vanilla extract
1 large egg
_______________________________

Instructions:

1. Preheat oven to 350F degree.

2. Whisk all the wet ingredients together in a medium bowl.

3. Mix all the dry ingredients in a large bowl and then add the wet mixture. Mix well into a batter.

4. Fold in the diced apple.

5. Line at least 10 muffin cups and fill them half way with the batter.

6. Bake the muffins for 30 – 35 minutes, until the tops turn golden brown and a tooth pick or a bamboo stick inserted into the middle of the muffin comes out clean. Let them cool down for 30 minutes and then serve.________________________________

I can eat this dessert at anytime of the day regardless of my workout, but I still watch my portions, so it’s not like I would eat 5 muffins for breakfast just because it’s FM. Eating big portions of these type of foods and training the way I do wouldn’t cause me to gain fat, but I would gain muscle mass, and turn into a bouncer, which is not what I’m aiming for 🙂

Macros Per Muffin:
Calories: 224.2
Carbs: 13.8 g
Net Carbs: 10.4 g
Fat: 17.2 g
Protein: 5.3 g

This will vary depending on whether or not you choose to use the agave nectar.