I know you’re probably wondering why I would make bread crumb muffins at all.

Well, I can’t think of a good reason.

I’m not making a low carb bread muffin recipe with a huge bag of dough, a bowl of cereal, or a large container of water.

But the low carb crumb breads I make are very good for you, especially when they have an ingredient that can help lower blood sugar and promote weight loss.

Here are five of my favorite low carb flour-free bread crumpled crumbles.

If you’re looking for a healthier alternative, I’d suggest checking out the new Low Carb Bread Crumbles.

For my next low carb recipe, check out a baked sweet potato pie recipe.

The dough is also super easy to make, and the taste is great.

If I had to choose between the two, I would go for the bread crumble muffins because they have a great filling and they taste great.

You can make them as big as you want, so you can put them on the dinner table and eat them at the end of the day.

The recipe makes about 20 crumb cakes.

For low carb and gluten free muffins, you can use store-bought flour.

Here’s a recipe that I made with brown rice flour.

I used brown rice instead of all-purpose, which is a lot healthier.

For a more refined low carb meal, try the Low Carb Baked Potato Pie.

This low carb pie has all of the flavor of the regular potato pie but with the crunch.

You may also enjoy my low carb cinnamon apple muffins.

If making a muffin or pie at home, try making a batch of these with brown bread crumbled crumb cake.

You could also substitute brown rice and almond flour for the almond flour.

For gluten free bread crumpets, try using flax seeds instead of gluten-free flour.

You should have a nice crisp crumb that’s slightly sweet.

This recipe makes 12 muffins or 12 crumb pie batter.

You’ll want to cook them in batches, so make sure you buy the right amount of flour for your recipe.

You will need: 3 cups brown rice (use gluten- free flour if you want to use almond flour) 1 cup brown rice or rice flour 1 teaspoon salt 1 teaspoon baking powder 1 cup unsweetened almond milk 2 teaspoons apple cider vinegar 1 cup low carb maple syrup 1/2 cup low-fat sour cream 3 tablespoons apple cider or honey 1/4 cup maple syrup (for topping) 3/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/16 teaspoon ground cloves, ground ginger, or nutmeg (for decorating) 1/32 teaspoon ground allspice (for garnish) 3 tablespoons low-sodium chicken broth or water (for serving) Directions: Mix all ingredients except almond milk, apple cider, maple syrup, and sour cream in a large bowl.

Blend until well combined.

Place batter in prepared pan.

Bake at 350 degrees for about 20 minutes.

When finished, let cool.

The crust is a little more crispy than my pumpkin bread crust, but it tastes delicious.

If the crust is too dry, add a little water.

To serve, dip a muffins-shaped slice of crust in the maple syrup.

Top with an apple pie crust.

This Low Carb Cinnamon Apple Pie is perfect for summer and fall, or it can be a delicious dinner party dessert.