Low Fat Apple Crisp Muffins
Delightfully wholesome and irresistibly tender, these Low Fat Apple Crisp Muffins are the perfect guilt-free treat for breakfast or snack time. Made with a blend of whole wheat and all-purpose flour, these muffins are naturally sweetened with unsweetened applesauce and a hint of brown sugar, keeping them moist without the excess fat. Packed with diced fresh apple and topped with a crunchy rolled oat streusel, each bite bursts with comforting flavors of cinnamon and apple crisp goodness. Ready in just 15 minutes of prep and baked to perfection, these healthy apple muffins are easy to make, low in calories, and bursting with autumn-inspired flavor. Perfect for clean eating and weight-conscious indulgence, they’re a must-try for anyone craving a nutritious yet satisfying treat!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup unsweetened applesauce
- 0.5 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup fat-free milk
- 1 large apple
- 0.5 cup rolled oats
- 0.25 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 0.5 teaspoon ground cinnamon
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together 1 cup whole wheat flour, 0.5 cup all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 1 teaspoon ground cinnamon, and 0.25 teaspoon salt.
In a separate bowl, combine 0.75 cup unsweetened applesauce, 0.5 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract, and 0.5 cup fat-free milk. Stir until well mixed.
Core and finely dice the large apple. Fold the diced apple into the wet ingredients.
Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix, as this can make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
For the topping, mix 0.5 cup rolled oats, 0.25 cup all-purpose flour, 2 tablespoons packed brown sugar, and 0.5 teaspoon ground cinnamon in a small bowl. Pour in 1 tablespoon olive oil and mix with a fork until the mixture is crumbly.
Sprinkle the oat mixture evenly over the tops of the muffin batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Low Fat Apple Crisp Muffins warm or at room temperature!
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 393.2 g | 143% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 195.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 443 mg | 34% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
