Miniature Apple Muffins

Miniature Apple Muffins

Splenda(R) 0

"Just the right amount of spice and a sprinkling of raisins give these bite-size muffins the robust flavor of an old-fashioned apple cake."

Ingredients 27 m {{adjustedServings}} servings 97 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
  2. Beat SPLENDA(R) Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
  3. Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA(R) Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
  4. Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
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  • Note
  • Serving Size: 1 muffin
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Reviews 11

  1. 11 Ratings


All the flavors of fall come together in this bite-sized little treat that's nicely spiced with the perfect amount of sweetness! These baked up beautifully in no time at all. The kitchen smelled wonderful which was an indicator that these would taste delicious. I opted to use half white Splenda and half brown sugar Splenda and added a generous splash of vanilla. I thew the apple in my mini-food processor vs. grating. You can easily sub nuts or dried cranberries for the raisins. Perfect with a piping hot cup of tea!


These are a very nice little muffin. Like others have suggested a bit of allspice would have helped round them out.


These smelled AMAZING while they were baking! I was a little concered because the wet ingredients had a rather lumpy texture, but once the dry ingredients were added in, the batter became nice and smooth. I ended up making 12 regular sized muffins instead of 36 mini muffins. I increased the baking time to 20 minutes and lowered the temp to 350. They were a bit more crumbly than I would have liked, but still very good. If I make them again I will add some allspice as someone else suggested and more apple. I brought them to work and they were well received.