Apple Muffins with Cinnamon-Pecan Streusel Recipe

Atkins Apple Muffins with Cinnamon-Pecan Streusel
Net Atkins Count TM
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 7 Tbsp almond meal, super fine, with skin Bob's Red Mill
  • 0 1/2 cup pecans, halves USDA
  • 3 tbsp butter, unsalted USDA
  • 2 tbsp truvia, sweet completed granulated sweetener
  • 2 tsp cinnamon, ground USDA
  • 0 1/8 tsp table salt USDA
  • 0 2/3 cup fresh apple, chopped USDA
  • 2 lrg raw egg USDA
  • 0 1/4 cup canned coconut milk USDA
  • 2 tsp vanilla extract USDA
  • 1 cup almond meal, super fine, with skin Bob's Red Mill
  • 6 tbsp truvia, sweet completed granulated sweetener
  • 2 Tbsp coconut flour, finely ground, organic King Arthur Flour
  • 1 tsp baking powder, low sodium USDA
  • 0 3/4 tsp xanthan gum Bob's Red Mill
  • 0 1/4 tsp cinnamon, ground USDA
  • 0 1/4 tsp table salt USDA


  1. Preheat oven to 350 F. Prepare a muffin tin with 8 cupcake papers. 
  2. For the streusel topping: in a small bowl, combine the first 6 ingredients: 45g (7 tablespoons) almond meal (from whole almonds), chopped pecans, 3 tablespoons melted butter, 2 tablespoons granular truvia sweet complete (an erythritol and stevia blend), 2 teaspoons cinnamon, and 1/8 teaspoon salt. Mix with a fork until it begins to crumble. Set aside while making the muffin batter. 
  3. For the muffins: in a food processor, blend chopped apple, eggs, 1/4 cup well mixed canned coconut milk, and 2 teaspoons vanilla until well combined and apple is broken down. Add 1 cup almond flour, 6 tablespoons granular sugar substitute (truvia sweet complete- an erythritol and stevia blend), 2 tablespoons coconut flour, 1 teaspoon baking powder, ¾ teaspoon xanthan gum, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon. Process until combined, scraping down the sides if needed. 
  4. Divide into 8 muffin wells, about ¼ cup batter in each, and evenly top each muffin with about 1 ½ tablespoons of the streusel. Bake for 23-25 minutes, watching closely in the last few minutes to prevent the streusel from burning. Remove from oven and allow to sit for 10-20 minutes to cool before removing. These may be eaten immediately or stored in an airtight container in the refrigerator for up to 1 week.

Cooking Tip

Based on feedback from users, we tested and refined this recipe in October 2023. We adjusted the amount of streusel topping, and made it more of a crumble with a bit less cinnamon and a bit more butter. We also adjusted the muffin batter in a couple of ways. We used a food processor to make the apple flavor more evenly dispersed throughout the muffins and reduced the cinnamon just a touch to allow the apple flavor to come through. The original recipe was very crumbly, especially when the muffins were warm, so we added xanthan gum to help them hold together. You do not have to use xanthan, but be prepared for a crumbly muffin if you leave it out. The original recipe called for erythritol with a pinch of stevia, so we replaced that with a single product, truvia sweet complete, which is a combination of erythritol and stevia. We hope these changes improve the outcome of this favorite recipe for everyone!