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Apple Cinnamon Muffins

Apple Cinnamon Muffins

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
CBRD

CBRD

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray.
  2. 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.
  3. 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.
  4. 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

FATLENNY
48

FATLENNY

6/1/2004

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!

Inks4fun
37

Inks4fun

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.

CHICH009
27

CHICH009

5/1/2006

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.

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