Apple Cinnamon Muffins

SUBMITTED BY: CBRD PHOTO BY: kellim

"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."

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 12 muffins

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INGREDIENTS

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup granular no-calorie sucralose sweetener, e.g., Splenda ®
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/3 cup unsweetened applesauce
1 egg, lightly beaten
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup granular no-calorie sucralose sweetener, e.g., Splenda ®
2 2/3 tablespoons all-purpose flour
2 2/3 tablespoons whole wheat flour
1/2 cup unsweetened applesauce
1 1/2 teaspoons ground cinnamon
1 cup rolled oats

READ REVIEWS (23)

DIRECTIONS

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

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REVIEWS

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Reviewed on Jun. 1, 2004 by FATLENNY

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!

9 users found this review helpful

Reviewed on May 1, 2006 by CHICH009

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.

6 users found this review helpful

Reviewed on Mar. 1, 2004 by Annlynn

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.

5 users found this review helpful

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