If there’s one thing I’ll be looking forward to when we return, it will be taking advantage of the fall apple harvest. September is peak season for apples. They are so crisp and sweet this time of year! One of my favorite ways to use them is making these low carb apple muffins with salted caramel drizzle.
Now, before I get to the apple muffins, I have a confession to make. As wonderful as apples are, my mind is elsewhere already. As the weather cools and my thoughts turn to fall, there’s one food on my mind more than any other – pumpkins! They’ll be here before we know it, and I’m trying to not to get ahead of myself, but I’ll admit I’m pretty excited. There are so many wonderful recipes to make with pumpkin. One thing at a time, though. For now, it’s apple season, and there are certainly amazing low carb ways to enjoy those, too.
Take these salted caramel apple muffins, for example. What a deliciously healthy way to use up your apples throughout the early autumn season! They are low carb, gluten-free, and sugar-free, using a classic almond and coconut flour combination as a base. Easy recipes like this are great as many people have kids going back to school and need quick snacks to offer. With only 10 ingredients and 10 minutes of prep time, these apple muffins fit the bill.
Now, let’s talk about the salted caramel drizzle. That is definitely the best part of these muffins, hands down. Compared to traditional caramel, the drizzle dries to a lighter color as it cools, but don’t let that deter you. It still tastes just like real salted caramel! I do think that they are best served warm, so that the caramel is nice and gooey. Mmm.
Instructions
- Preheat oven to 350 degrees F. Place 12 parchment paper mini muffin cups into a muffin pan.
- In a large bowl, stir together the almond flour, 1/2 cup erythritol, cinnamon, and gluten-free baking powder.
- Melt 1/4 cup (4 tablespoons) of butter on the stove or in the microwave. Stir the melted butter, eggs, and 1/2 teaspoon caramel extract into the flour bowl.
- Stir the apple pieces into the batter.
- Spoon the batter into the lined muffin cups (a large cookie or ice cream scoop works well for this), filling them 3/4 of the way. Bake for 20-25 minutes, until golden.
- Meanwhile, combine the remaining 2 tablespoons erythritol, 1 tablespoon butter, and 1/4 teaspoon caramel extract in a small saucepan over medium heat. Simmer gently, stirring often, for 3 minutes, until it turns golden brown.
- Whisk in the heavy cream. Stir in sea salt (taste and add more sea salt as desired). Simmer for a few more minutes, stirring constantly, until the mixture thickens slightly, volume is reduced by half, and the color turns golden caramel. The sauce will harden and lighten in color as it sits, which is fine. Leave the sauce in the pan for now.
- When the muffins are finished baking, reheat the sauce as you stir, until it turns into a thick, golden liquid again. Drizzle the salted caramel sauce on top of the muffins.