Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Apple Walnut Muffins Low Fat & Low Sugar Version Recipe
    Lost? Site Map

    Apple Walnut Muffins Low Fat & Low Sugar Version

    Apple Walnut Muffins  Low Fat & Low Sugar Version. Photo by Mikekey

    1/1 Photo of Apple Walnut Muffins Low Fat & Low Sugar Version

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    SusieQusie's Note:

    All the glory of muffins, using apple butter for part of the fat and replacing the white sugar with Splenda granular. Another Graham Kerr speciality. (I've also posted Sugar Free Crock Pot Apple Butter which he used in this recipe.)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Heat oven to 400ºF. Grease 12 muffin tin cups or line with cupcake papers.
    2. 2
      In a large bowl, whisk together the flours, baking powder & soda, salt, cinnamon, oats, Splenda and walnuts.
    3. 3
      Thoroughly mix the egg, buttermilk, apple butter, oil & grated apple. Pour into dry ingredients and stir gently just till mixed. A few lumps are OK; overmixing will make the muffins tough.
    4. 4
      Divide the batter among the prepared muffin cups. Combine topping ingredients & scatter over muffin tops.
    5. 5
      Bake for 20 minutes or until a toothpick inserted in the center comes out clean. (They don't rise very much; that's okay.).
    6. 6
      Remove from oven & cool on a rack (if you're "muffin tipper", now's the time to do it ;-) for 10 minutes. Remove from pan & finish cooling on rack.

    Ratings & Reviews:

    • on November 13, 2007


      Yep, excellent muffins! As you noted they don't rise too high, but taste lovely. My changes: all ww pastry flour; 1/4 cup sugar in place of splenda; vegan subs for buttermilk and egg; and I had to use pecans as I was out of walnuts. I forgot the topping but they're great anyway! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2007


      You've done it again, Susie! Another winner. Very moist and flavorful. Thanks for posting this one!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apple Walnut Muffins Low Fat & Low Sugar Version

    Serving Size: 1 (60 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 122.2
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 0.7 g
    Cholesterol 18.4 mg
    Sodium 223.6 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 1.8 g
    Sugars 4.3 g
    Protein 3.7 g

    The following items or measurements are not included:

    Splenda granular

    Ideas from


    Over 475,000 Recipes Network of Sites