Preheat oven to 350°F degrees and line a muffin pan with 12 liners.

Set aside.

In the bowl of a stand mixer, add the sugar, oil, eggs, and vanilla bean paste.

Stir on setting 2 until smooth.

Add in flour, cinnamon, baking soda and baking powder, and stir on low until just combined.

If not using a stand mixer, stir with a whisk and/or a large spoon.

Gently fold in the apples by hand.

The batter will be thick.

Scoop an equal amount of the batter into the muffin cups. (I like to use an ice cream scoop for this.)

Bake in the oven for 25 minutes.

Insert a toothpick to see if done (toothpick should come out clean).

Remove and allow to cool!

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.


  , ,

November 27, 2017

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 12 muffins


3/4 cup ErySweet

2 large eggs

1 1/2 tbsp vanilla bean paste

1/2 cup olive oil

1 cup flour

2 tbsp ground cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

3 Medium fuji apples (diced)


Nutrition Facts

Serving Size1 muffin
Sodium60 mg
Protein4 g
Sugar6 g
Total Fat10 g
Saturated Fat1.5 g
Total Carbohydrates46 g
Dietary Fiber2 g
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