Apple-Icious Autumn Muffins

Total Time
40mins
Prep 20 mins
Cook 20 mins

These are big moist muffins, filled with loads of fruit and spice. I always put a little extra spices than the recipe calls for. They are low-fat and yummy!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Lightly grease muffin cups or spray with cooking spray.
  3. Using a fork, stir flour with baking powder, baking soda, spices, salt, and brown sugar in a large bowl.
  4. Whisk egg whites in a medium-size bowl with yogurt and applesauce.
  5. Add to flour mixture, stirring just until combined.
  6. Fold in apples.
  7. Fill muffin cups and bake 15-17 minutes or until toothpick inserted in center comes out clean.
  8. Cool 5 minutes in pan before removing.
  9. Muffins freeze very well.
Most Helpful

4 5

The hardest part of making these was chopping the apples...and cleaning up the dishes, which there were a lot of. The only changes I made were to use half whole wheat/half all purpose flours, slightly increase the cinnamon and nutmeg and add cloves, since I don't have allspice, slightly decrease the sugar, use one whole egg and two whites, and increase the applesauce a little since I only had a 6 oz container of yogurt. That sounds like a lot, but I promise it really isn't! Oh and I didn't peel the apples. I got 20 regular sized muffins out of this, and sprinkled sugar on the tops of one batch before baking, which I would definitely recommend. Idk if it's my oven or what, but I also had to decrease the temp to 350 because the outsides were getting done too quickly. Will probably make these again, if I am in the mood for all the chopping!

5 5

Let me preface this by saying I don't like cinnamon, however, these muffins are heavenly! I sprinkled raw sugar and crushed walnuts on top for some extra texture. They retained their moisture, even after three days. Yummm!!

4 5

These muffins were very good and very easy to make. I substituted 1 1/2 cups of whole wheat flour and 1 1/2 cups of white flour and 2 whole eggs for the egg whites. Next time I will also reduce the sugar by 1/4 cup and add some more apple. Two of my children really loved them, and they are perfect for sending to school for snack. This recipe is a definite keeper!