Aunt Rocky’s Apple Pie Muffins (Low Carb, Gluten-Free)

Preheat oven to 350ºF. Get out a muffin tin and put liners in 8 wells. Set aside.

Melt butter and Walden spread in a large microwave safe bowl, about 15–20 seconds. Add remaining wet ingredients (extract, liquid sweetener, eggs) and whisk until blended.

Add all remaining ingredients except nuts and stir to mix well. Divide evenly into muffin cups. Sprinkle the chopped nuts over the tops.

Bake 25 minutes. Tops should be lightly browned and centers fully set. Turn muffins out onto wire rack to cool. Tastiest served warm, but also nice as a cold snack.

Notes:
• Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid Sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 81, Total Fat 8 g, Saturated Fat 3 g, Sodium 153 mg, Potassium 3 mg, Total Carbohydrate 5 g, Dietary Fiber 4 g, Net Carbs 1 g, Sugars 0 g, Protein 2 g. Macros: 85% fat, 10% protein, 5% carbs.