Low Carb Muffin Recipes! Gluten Free & Keto + FREE EBOOK

Low Carb Muffin Recipes! Gluten Free & Keto + FREE EBOOK

(upbeat music) – Hey, munchies. Welcome if you’re new. I’m Alyssia. I don’t know what it
is but something about falltime just makes me
want muffins and loaves. What is it? Is it just me? You guys seem to really
love the low-carb cookies episode we did a few months ago. So, we decided to bring
you low-carb muffins for fall, or just because. There is a free ebook with
these recipes, as well, that you can download using the
link in the description box. First up, a classic, the blueberry muffin. The base mixes for these
recipes are quite similar. I start with almond and coconut flour, and then add a granulated sweetener. I prefer erythritol for baking, but you can use anything you’d like. And, if you don’t need
them to be low-carb, you could also use regular
sugar or coconut sugar. As well as baking powder and salt. Mix the dry ingredients
and then add the wet. Eggs, some coconut oil, you
could use butter or ghee, almond milk, and vanilla extract. Stir until you get a nice thick batter. It will seem too thick, but it’s not. Let it sit for a few minutes, and that is actually
our base for the recipe. So, you’ll see that they’ll vary slightly, but all of the recipes are this easy. For the blueberries, I like to toss them in a bit of flour, some
people say almond flour works, but I find that oat flour works best. Just a little bit. This, along with letting
the batter thicken a tad before mixing it in will help keep the blueberries from
sinking to the bottom. Stir them in, and then
distribute into your muffin tin. These recipes all make a dozen, and I use an ice cream
scoop to keep it easy. Into the oven they go. They come out lightly browned
and a tad crisp on top, soft in the middle, sweet and delicious. These are so tasty. Cakey on the inside, with a crisp top. And, are just sweet enough. I love this base recipe, but now let’s have more fun with it. Pumpkin spice. Almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, and salt get mixed as our dry ingredients. Then the wet. Eggs, coconut oil, milk, pumpkin
puree, and vanilla extract. I love that these mixes use one bowl. Less dirty dishes is always a plus. That nice thick batter gets
scooped into our muffin tins, and into the oven it goes. I love how pumpkin muffins actually end up orange from the pumpkin. And, the spices in these are just perfect. You’ll never know they’re low in carbs. Chocolate chip. Almond and coconut flour go in, with sweetener, baking powder, and salt. Then, eggs, coconut oil, almond
milk, and vanilla extract. This time we’re stirring in
chocolate chips, of course. Sugar free or stevia sweetened, to keep them low-carb if preferred. Again, I dusted them
with flour beforehand. These actually might be my favorite. It’s almost like a chocolate
chip cookie in muffin form. Coconut flour is one of
my favorite ingredients for a cookie, so using it in these muffins really brings it together for me. Banana nut. The dry ingredients are
the same for this one except we’re adding cinnamon. Then we’ve got the same wet, but first I’m adding mashed banana. I’m stirring in walnuts
for a crunchy mix-in. This is banana nut flavor after all. Using the banana adds natural sweetness. This almost tastes like a
banana bread in muffin form. It could even be a breakfast alternative. Banana is a sugary
fruit, so it isn’t really considered low-carb, but
we need very little banana to get the flavor and moisture. So, per serving, they still end up being much lower in carb
than a typical banana muffin. Double chocolate zucchini. The dry base is the same except for adding cocoa powder, of course. After the wet ingredients are mixed in, and it’s a batter, I stir in grated zucchini and chocolate chips. They’re optional, but it wouldn’t be a double chocolate muffin without them. Now, I’m not usually a
chocolate muffin fan, but the cocoa powder is balanced out well. And, I love that I get
some veggies in too. Last, but not least, cinnamon sugar. Almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt. Followed by eggs, coconut oil, almond milk, and vanilla extract. The difference here is that we’re making a topping of granulated
sweetener, not sugar if you wanna keep it
low-carb, mixed with cinnamon. Sprinkle on before baking. Voila, wow! If you like cinnamon flavor,
these will be up your alley. That cinnamon sugar really
bakes into the topping, and even crisps up again for
a nice texture and taste. And, those are my low-carb muffin recipes. They couldn’t be easier. Requiring common ingredients, one bowl, just a few simple steps, and you end up with comforting baked goods. I love fall. Let me know what you’re most
excited to try in the comments. You can get your low-carb muffins ebook using the link in the description. Macros and nutrition included as well. And, I have a low-carb
cookies video as well, if you haven’t checked that out yet. All right munchies, I’ll see ya next time. And, remember, especially
when it comes to muffins, it’s all a matter of mind over munch.

100 thoughts on “Low Carb Muffin Recipes! Gluten Free & Keto + FREE EBOOK

  1. I really enjoyed the recipe. But at my toddler school there's no nuts it's allowed. Do you think that subbing almond flour for oat flour would work nicely?

  2. I honestly love all of these flavors but my favorites is pumpkin spice and cinnamon sugar, and always have an amazing day and weekend

  3. Love this! I didn't think Low Carb + Muffin could go in the same sentence..ha!! I can't wait to try these..yes..all of them!

  4. Omg I’m in love with the blueberry ones! I have all ingredients, so totally making them these weekend 💛

  5. Hey mother-of-all-muffins! Did you adjust the amount of erythrol so that it tastes as sweet as the sugar-version, or did you use the same amount as the sugar-version so that it's less sweet? tx!

  6. 72 muffins. I wonder, who are the lucky guys that will eat them? Are real estate prizes around Alyssia's house exploding? Is there a waiting list for being her neighbor next door?

  7. Love this! I'm sure they are delicious. I do love your low carb cookies recipe, so I already know I will love these! Thank u

  8. Thank you for this GF, dairy free and sugar free recipe. Been struggling with my new dietary restrictions. More please!

  9. Is that your genuine voice or are you pitching it up for the camera? Not trying to be funny, I like your channel but I’m beginning to wonder…

  10. I'm not low carb. Could I substitute oat flour for the coconut flour? I'm allergic to coconut. If the oat flour won't work what else could I substitute in?

  11. Hey, I love all your recipes, although I wish you would include the actual calories in each of these delicious muffins. It’s low carb, but how low?

  12. Hi,
    thanks for the recipe, I did them this morning, but they came out completely wet inside, no matter how long I kept them in the oven 🙁 I used only almond flour, is that it? So sad…

  13. I love the way you edit your videos so you have all the ingredients listed as they go. It makes it so enjoyable to watch on silent when I'm in the uni library and should be studying instead

  14. Made the blueberry muffins today. Really delicious. Great texture, not eggy, liked the slight coconut flavor. I used frozen wild blueberries, diluted heavy cream instead of almond milk and 50/50 coconut/grass fed butter. Baked for 25 min. Made 12 muffins. Thank you for sharing your recipe.
    Edit: they are also very filling.

  15. I have been trying to get the ebook and it is not sending it. I have tried several times. I really want to make these muffins.

  16. So far I’ve made the pumpkin and the cinnamon sugar ones. I find them a bit dense and dry, but very filling. I made (way too much) pumpkin and apple butter last week, so I spread that on the muffins and it helped with the dryness, and was very yummy!!

  17. Is it ok if you reduce the amount of sweetener? Would doing so mess with the science of the recipe too much? I'm using the monkfruit sweetener from Lakanto. Although I am enjoying it and every recipe I've tried so far using it, I find it just a tad too sweet for my liking and think a slight reduction might make the recipes even better. ?

  18. I made the Blueberry yesterday, it came out okay for first time making them. I made the Chocolate this morning and it was much better! My only thing was both came out moist and fluffy but there is still this dry element where you can kind of choke or feel the need to drink something. If you warm them up for a bit it helps but I guess that element is just the trade off when using almond flour? They're still good though, very filling!

  19. Hi! Love your channel!
    I would like to add protein powder to my muffins but I'm curious if I should add anything else, do you have any recommendations?

  20. I signed up for our emails to get the free muffins ebook but I never got it. I even tried 2 different days to get it and nothing.

  21. I just made the blueberry ones and omgggg they are DELICIOUS!! So moist and crumbly! Definitely fulfills that yummy buttery muffin craving 👍🏼 Thanks so much for these recipes!! 🙌🏼

  22. I always want to comment about the ad I watched and then I realize that you guys didn't watch the same ad as me

  23. I agree with you chocalate chip muffin was the best, I used egg whites to lessen the amount of fat. in the the banana muffins I added protein powder. yummy . yummmyyy .

  24. Sorry if I'm asking a question others have asked. I can't find it in the comments. What changes would you make for lemon poppyseed? We tried the blueberry recipe last week and love them! I can stop looking for a keto blueberry muffin now! This week we are going to try the cinnamon sugar. Can't wait!

  25. Very yummy!!

    The problem is just that they are high in calories, unless you can have only one, which is impossible for me.

  26. All look delicious.. first one need to make is banana nuts but I'll use banana extract instead of the real fruit .. hopefully it'll still turn out good

  27. What does baking powder do? I want to use less ingredients as possible and have it more healthier treat. I dont want a lot of sugar maybe a tea spoon.

  28. True or False, although it says low carb, doesn't all the ingredients add to carbohydrates, such as flour? It would be empty carbs? Although a treat how healthy would you rate your muffins from 1 though10, 1 being not healthy or 10 being the healthiest of muffin trreats? Carbohydrates also synthesis into sugar (spikes), such as empty carbs like flour.

  29. Does anyone here have this problem? I only can see videos on this format through my phone but not on my tablet. Does anybody know why?

  30. My family loves muffins best when they are straight out of the oven (yes, they are spoiled!) Would this "batter" keep in the fridge and if so, how long? Thanks for all the recipes and ideas! You are the best!

  31. I love your recipes, but can you please add exact amounts especially for baking like how much flour how much sweetener how many eggs? Because baking is really exact and even though this recipe doesn't have any gluten it's like with coconut flour it is so absorbing it would just make it easier if you could add exact amounts. But again I love your recipes they look delicious

  32. Very nice channel becomes complete point of aggravation when I realize I have to go to another website to even get the measurements for these recipes. But I get it it's a business.

  33. I tried the banana ones (vegan!) and they were soooo good. Just replace the eggs with chia eggs 🙂

  34. Where can i find the recipe. I follow your instruction in my email. Finish confirming. But still i cant find the recipe. Can you help me pls. Thank you

  35. Would love to try these, but why would you not make it easier yo get the recipes? Too bad. And no, not going to download anything.

  36. Thank you so much for the recipes. I made the banana nut and pumpkin spice and they definetely satisfied my muffin cravings.

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