Gluten Free Low Carb Cinnamon Walnut Muffin Recipe
I will show you how easy it is to make some simple and mouthwatering Gluten Free Low Carb Cinnamon Walnut Muffins!These gluten-free delights are perfect for breakfast, a snack, or any time you crave a delicious baked good without wheat flour or xanthan gum.Packed with the goodness of coconut flour, aromatic cinnamon, and protein-rich walnuts, these simple gluten free muffins are sure to become your favorite recipe for baked goods in your household.
Equipment
- 12 cup muffin tin
- Medium Scoop
- muffin liners silicone or paper
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp stevia
- 1/4 cup avocado oil or oil liquid at room temperature
- 4 large eggs room temperature
- 3 Tbsp heavy cream or coconut cream for dairy free
- 1/2 cup keto maple syrup check my recipe link below to make your own
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts half reserved for the top
Instructions
- Preheat oven to 425F. Line your muffin tin with 6 liners or grease well.
- In a large bowl, mix coconut flour, baking soda, cinnamon, salt and stevia until fine without clumps. Set aside.
- In a medium bowl mix oil, eggs, heavy cream or coconut cream, keto maple syrup, apple cider vinegar and vanilla until uniform.
- Add wet ingredients to the dry ingredients and whisk until smooth.
- Mix half of your walnuts in a small bowl with 1 tbsp coconut flour. This helps them from sinking to the bottom of the muffin tin. Now fold the nuts into the batter.
- Scoop into muffin cups and fill 2/3 full. This will give a domed top like the bakery variety muffins.
- Sprinkle the remaining chopped walnuts evenly on top of each muffin.
- Bake 20 minutes in a 425F oven.
- Pull from muffin tin to cool. Keeps up to 5 days in the fridge.
- This recipe does well to double it if you would like to make a full dozen. I recommend doing this in batches though so you can have room around each muffin to help it rise.
Video
Notes
Find my Keto Maple Syrup recipe here! It turns out thick but this lends to a perfect muffin as you see!
If you don’t want to make your Keto Maple Syrup, use this keto maple syrup, I highly recommend it!
1. Can I substitute coconut flour with any other flour?
Coconut flour is unique and absorbs more liquid than other flours. It's not a 1:1 substitute, so it's best to stick with coconut flour for this recipe to achieve the desired texture. A gluten-free flour blend, almond flour, almond meal, oat flour, or gluten free all purpose flour will not work with this recipe.
2. Can I use a different sweetener instead of stevia?
Yes, you can use a different sweetener of your choice, such as erythritol or monk fruit sweetener. Adjust the amount according to the sweetness level you prefer. If you leave out the stevia it will not be as sweet as I prefer. Coconut sugar, or keto dark brown sugar will add too much bulk to the recipe so they will not work for this purpose.
3. Can I use a different oil instead of avocado oil?
Yes, you can use another liquid oil like olive oil, vegetable oil or melted coconut oil. Make sure it is at room temperature or in liquid form for easier mixing. If you go with coconut oil, you must make sure that your eggs are room temperature so the oil does not get cold and clump up.
4. Can I use a different cream instead of heavy cream?
Yes, you can use coconut cream for a dairy-free option. It will provide a creamy texture and enhance the flavor of the muffins.
5. Can I use a store-bought keto maple syrup?
Yes, you can use a store-bought keto maple syrup. However, make sure to check the ingredients and nutritional information to ensure it is sugar free. Using pure maple syrup will work, but it will not be low carb then.
Turn these into Keto Apple Spice Muffins when you add in some of my Keto Apple Filling into the batter! With the walnuts or without, they are still amazing!
| Nutrition Facts | |
|---|---|
| Serving size: muffins | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 153 |
| % Daily Value* | |
| Total Fat 13g | 17% |
| Saturated Fat 3.2g | 16% |
| Cholesterol 127mg | 42% |
| Sodium 255mg | 11% |
| Total Carbohydrate 3.5g | 1% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 0.3g | |
| Protein 7g | |
| Vitamin D 5mcg | 25% |
| Calcium 29mg | 2% |
| Iron 1mg | 5% |
| Potassium 93mg | 2% |
Nutrition
Calories: 153kcal
Tried this recipe?Let us know how it was!