Malaysia Kini

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These Low Carb Muffins have become a staple in our house. I have reached the point that I must reduce the amount of carbs in my life. Hard to do for this self-proclaimed carbaholic! I never realized that sugar was so evil and that fat was not the cause of unwanted weight gain.

The most interesting thing I have found is that if I eat a muffin for breakfast I feel full and not hungry for three hours or so until lunch. If I eat cereal for breakfast I am feeling hungry in about an hour and a half. Finally, the blood sugar dropping thing the experts talk about makes sense – I feel the difference in my body.


  • 2 Cups of Almond Flour
  • 3 Eggs
  • 1 Cup of Unsweetened Applesauce
  • 1/4 Cup of Honey (I like to use raw local honey)
  • 1 tbsp of Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Vanilla Extract
  • Nuts (optional)
  1. Preheat oven to 350 degrees.
  2. Blend eggs together in a small bowl.
  3. Mix together all of the other ingredients and slowly stir in the blended eggs.
  4. Place cupcake liners in muffin tin and fill equally for 12 muffins. (I use an ice cream scoop for this)
  5. Bake for 20-23 minutes until the tops are golden brown.
  6. Store in an airtight container in the refrigerator.

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