ingredients for approx. 8 muffins

3 apples
8 g Vanilla Sweet
some lemon
2 teaspoon cinnamon
200 g butter
200 g Coconut Sugar
4 eggs
300 g White Organic Almond Flour
1 tablespoon Vanilla Sweet
100 g walnuts
to taste Erythritol Powder

how it's done:

Cream together butter, Coconut Sugar and the eggs until foamy. Mix the  Almond Flour with the baking powder and add to the mixture. Cut the apples into small pieces and coat them with lemon, Vanilla Sweet and cinnamon. Chop the walnuts and add everything to the batter. Preheat the oven to 180°C circulating air. Fill the muffin liners with the batter and bake them for 30 minutes. Sprinkle the muffins with Erythritol Powder after baking.

Thanks to the almond flour, the muffins are gluten-free!

Our Tip: If you'd like the muffins to be sugarfree and low-carb, you can substitute the coconut-sugar one-to-one with NO SUGAR SUGAR Erythritol+Stevia.

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