These Apple Raspberry Muffins make the perfect Low Carb Brekkie or Snack.

Never struggle with Low Carb Brekkie’s on the go – simply make up a batch and keep in the fridge or freezer for those busy days.

Keep a few in the fridge at work for convenience.

I love the fact that I can enjoy a muffin with my coffee – that tastes exactly like the real deal but is not packed with sugar, carbs and gluten.

Happy Baking 🙂

Low Carb Raspberry Muffins  

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 12 muffins (or 10 larger sized muffins)

Low Carb Apple Raspberry Muffin 


  • 1 pack Low Carb Cupcake Mix 
  • 1/2 cup (50g) Desiccated Coconut
  • 3 Eggs
  • 70g melted butter
  • 1 cup of milk of choice (I always use unsweetened almond)
  • 120g frozen raspberries
  • 100g chopped apple (1 small)


  • Pre Heat your oven to 170deg. Line your tins with muffin wrappers, then give each wrapper a light spray with oil to ensure zero sticking!
  • Place all dry ingredients together in a bowl – combine and make a well in centre.
  • In a separate bowl whisk together eggs and milk
  • Pour the egg mix into the dry mix
  • Place your chopped apple and raspberries or other additions in the bowl as well.
  • Gently fold together.
  • When just mixed portion into muffin tins evenly.
  • Bake for 20-25 minutes or until golden brown. (check with skewer)

Suggestions: Add walnuts for extra crunch! 🙂


These muffins can be enjoyed for up to 5 days if refrigerated.

Muffins can be frozen for up to 6 months.

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I’d also love to see your beautiful creations, so please tag me @annaslowcarbkitchen

Other Muffin Flavour options

Dark Chocolate + Macadamia

3 tablespoons cocoa + 120g dark chocolate chopped + 80g chopped macadamias

Raspberry & Macadamia

150g frozen raspberries + 80g chopped macadamias

Apple + Cinnamon

150g chopped apple, 80g chopped almonds + 2 teaspoon cinnamon

Blueberry + Coconut

150g frozen blueberries + 50g extra shaved coconut