Keto Apple Spice Muffins (Low-Carb, Sugar-Free)

• 120 grams coconut flour (about 1 cup)
• 121 grams granulated sweetener, adjust to taste (about 2/3 cup)I used golden monk fruit sweetener
• 15 grams baking powder (1 tbsp)
• 1/4 tsp salt
• 2 tsp apple pie spice (adjust to taste)
• 3 large eggs, room temperature
• 151 grams oil of choice (about 3/4 cup)
• 60 grams plain yogurt or sour cream, room temperature (1/4 cup)
• 2 tsp vanilla extract
• 1 tbsp apple extract (optional, adjust to taste)
• 5 oz shredded zucchini

Brown “Sugar” Glaze

• 1/4 cup brown sugar sweetenerI used a brown monk fruit/allulose blend
• 1 tbsp milk of choice, room temperature

• Preheat the oven to 375°F (190°C). Lightly spray an 8-cup muffin tin or line with paper liners.
• In a large bowl, whisk the coconut flour, granulated sweetener, baking powder, salt and apple pie spice until evenly combined and free of lumps.
• Add the eggs and stir until the dry ingredients are moistened. Pour in the oil and mix until fully incorporated.
• Stir in the yogurt (or sour cream) and the extracts until the batter is smooth and uniform.
• Gently fold in the shredded zucchini until it is evenly distributed throughout the batter.
• Let the batter rest in the bowl for about 5 minutes to allow the coconut flour to absorb excess moisture.
• Divide the batter evenly among the prepared muffin cups. Press the batter into each cup so the tops are flat and compact.
• Bake at 375°F for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the muffins from the oven and allow them to cool in the pan for at least 15 minutes so they firm up.
• Transfer the muffins to a wire rack to cool completely before glazing or serving.

Brown “Sugar” Glaze

• Whisk the brown sweetener and milk together with a fork until smooth. Drizzle the desired amount over each cooled muffin and let sit for at least 5 minutes so the glaze sets. Store leftovers in an airtight container at room temperature for up to one week.