These delicious muffins are sweetened with applesauce and spiced with cinnamon! A variation of a few different recipes I found and added together and tinkered with.

CBRD
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray.

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  • In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full.

  • In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter.

  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Nutrition Facts

122 calories; 4 g protein; 24.6 g carbohydrates; 16 mg cholesterol; 167.1 mg sodium. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2004
This recipe makes good, healthy muffins. I use a mixture of brown sugar and regular sugar instead of the "Splenda" sweetener. I also use two eggs instead of one to make the muffins a bit fluffier. Good recipe! Read More
(51)

Most helpful critical review

Rating: 1 stars
08/01/2011
maybe I did something wrong but these didn't turn out very well. Firstly they're very dark; they look like chocolate muffins which I thought was strange. I did everything the same except used raw sugar instead of splenda (I didn't make the topping). I make muffins all the time and these are probably the most disappointing ones I've ever made:(. Read More
(7)
80 Ratings
  • 5 star values: 42
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
06/01/2004
This recipe makes good, healthy muffins. I use a mixture of brown sugar and regular sugar instead of the "Splenda" sweetener. I also use two eggs instead of one to make the muffins a bit fluffier. Good recipe! Read More
(51)
Rating: 4 stars
06/01/2004
This recipe makes good, healthy muffins. I use a mixture of brown sugar and regular sugar instead of the "Splenda" sweetener. I also use two eggs instead of one to make the muffins a bit fluffier. Good recipe! Read More
(51)
Rating: 5 stars
10/12/2006
I made some minor changes but on the whole they were very good and moist. I used all wheat flour added 2 ripe mashed bananas used Splenda Brown sugar instead of white and an extra 1/4 C. lowfat milk. I filled the muffin cups full and they raised beautifully. These have become a easy healthy favorite in our family. Read More
(37)
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Rating: 5 stars
05/01/2006
This is such a great recipe. I halved the oat topping and it was just the right amount. I also added an extra 1/4 cup nonfat milk and extra 1/2 tsp cinnamon to the batter. I used 1.5 cups whole wheat and 1/2 cup white. I got exactly 12 muffins out of it. Since I used more whole wheat flour I filled the muffin tins up almost full and baked for 25-28 min at 375 instead. They made the house smell great and are a nice healthy treat. Read More
(27)
Rating: 4 stars
07/12/2004
This was my first attempt at low-fat muffins and they were delicious! Even better after they've sat for a day. I used regular sugar instead of splenda but I used a little less than suggested. Delicious! Read More
(17)
Rating: 4 stars
07/12/2005
I love the taste of apples and cinnamon together but have never had a muffin with apple pieces in it. I was a bit hesitant about how this would turn out but I loved it! I used real sugar and cut it back to 1/2 cup. I still thought it was too sweet so I'll cut it back even more next time. The amount of cinnamon was perfect! 1/3 cup milk for 1 1/2 cups flour didn't seem enough so I added a bit more. I also used all whole wheat flour because I couldn't find my all purpose flour. Since the whole wheat flour is heavier ti didn't rise very much. The topping was great straight out of the oven but it got soft the next day. I only put the topping on half the muffins. Read More
(14)
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Rating: 5 stars
09/14/2005
These muffins are delicious! I used sugar instead of the splenda and didn't do the topping and they're just wonderful. So healthy too. I found they did make about 30% more than the recipe stated. My kids love these! Read More
(14)
Rating: 5 stars
01/29/2006
Excellent muffins! Moist and scrumptious! I took some advice from other reviewers and made some changes. I halfed the topping amount and it was about enough to do half the muffins which was good. I used 1 1/2 large apples. I added an egg and added a 1/4 C of milk. These were absolutly wonderful. Thank you so much for the new recipe! Read More
(11)
Rating: 5 stars
01/12/2005
I made these for my family as a quick out the door breakfast. They loved them! I followed the recipe except I used 2 eggs instead of one. I thought the topping was a little too sweet and may cut back on the amount of sugar substitute next time...I have been asked to prepare them again ASAP. Read More
(11)
Rating: 5 stars
03/01/2004
These are delicious! I've made traditional apple muffins for years but these are much lighter and cakelike in texture. I also love the fact that they are low in sugar and fat! I will be making these again. Thank you for the recipe. Read More
(10)
Rating: 1 stars
08/01/2011
maybe I did something wrong but these didn't turn out very well. Firstly they're very dark; they look like chocolate muffins which I thought was strange. I did everything the same except used raw sugar instead of splenda (I didn't make the topping). I make muffins all the time and these are probably the most disappointing ones I've ever made:(. Read More
(7)