Low-Calorie Apple Cinnamon Muffins


image Apple Cinnamon Muffins



image Apple Cinnamon MuffinsThe large quantity of apples in this Apple Cinnamon Muffins recipe results in a moist, fruit-filled muffin!

This is one of my favorite low-calorie muffin recipes.  Apples are more of a fall thing, but the weather in Michigan has been pretty fall-like this week, so I decided to make a batch of these muffins.  They make a good low-calorie and filling snack.  I especially enjoy one with a cup of tea!

Low- Calorie Apple Cinnamon Muffins

1/2 cup applesauce, unsweetened

1/2 cup milk fat-free

1/2 cup yogurt, fat-free plain

4 egg whites

1 teaspoon vanilla extract

1/2 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon cinnamon, ground

1/4 teaspoon salt

2 cups whole-wheat flour

2 cups apples (Granny Smith, or any apple of your choice peeled, finely cubed)

1. Pre-heat oven to 350 degreees and prepare a muffin pan by spraying with non-stick cooking spray.

2. In a large bowl mix together applesauce, milk, yogurt, egg whites and vanilla.  Add sugar, baking powder, baking soda, cinnamon, nutmeg and salt and stir to combine.  Sprinkle flour over batter and fold together delicately, making sure to not overmix.  Fold in apples.

3. Spoon the batter into the muffin cups.  Bake for approximately 20-25 minutes or until an inserted toothpick comes out clean.

Serves: 12

Calories: 121

Fat: 0 g

Sodium: 187 mg

Total Carbohydrate: 26 g

Dietary Fiber: 3 g

Protein: 5 g

Sugars: 10 g

I slightly adapted the original recipe which came from Joy’s LIFE Diet by Joy Bauer.  I usually use whatever apples I have on hand but Granny Smith do offer a delicious tart flavor.  Instead of fat-free yogurt, I use low-fat vanilla yogurt because that is usually what I have on hand.  Also, the original recipe calls for 1/2 tsp of nutmeg which I don’t personally care for but you could add that.  The recipe also recommended using sprayed baking cups but the first time I tried that the muffins got stuck in the paper cups and were really hard to get out.

The best part about these muffins is how well they freeze.  I doubled the batch I made yesterday and put them in the freezer.  They can be frozen for up to two months.  For best results, freeze immediately after baking and cooling to room temperature.  To defrost, just pop one in the microwave or if you remember to take one out in the morning it will be thawed in time for your afternoon snack!

Here is to a happy, healthy day!