Delicious, tender muffins.  You would never have guessed that unsweetened applesauce is relatively low-carb. These are wonderful for breakfast.  Did you know that one of the benefits of cinnamon is that it helps regulate blood sugar?  Although I used gelatin, it may not be necessary.  Most of my recipes actually don't need it, I discovered this by forgetting more often than not to add it to a new recipe.  It was added to help bind the separate components of a bake mix and thus prevent crumbly outcomes.

2 eggs
1 cup unsweetened applesauce (250 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/cup butter (125 mL)
11/tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)
21/cups Gluten-Free Bake Mix 2, OR (560 mL)
  2 1/2 cups Keto Bake Mix, OR almond flour plus 3 tbsp oat fiber
2 tsp cinnamon (10 mL)
1 tsp baking soda (5 mL)
1/tsp ground cloves (0.5 mL)

Preheat oven to 350°F (180°C). 

In food processor, process eggs, applesauce, liquid sweetener, butter, gelatin and vanilla extract. 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, cinnamon, baking soda and ground cloves.  Add to wet ingredients; process.

Fill 12 muffin cups 3/full and bake 20 minutes, or until knife inserted in muffins comes out clean.  Allow to cool in muffin tin and then remove them.  Refrigerate later to keep them fresh.

Helpful Hint:  You can double this recipe and freeze a dozen muffins.  They freeze well.  You can usually remove 1 gram of carbohydrate by using the Keto Bake Mix, even although one needs a little more of it, as it is not as robust as my Gluten-Free Bake Mix 2 or 1, for that matter.

Yield:  12 muffins
1 muffin
185.8 calories
4.8 g protein
5.2 g fat
0.4 g fiber
6.5 g net carbs