Total Time
40mins
Prep 25 mins
Cook 15 mins

These moist, delicious muffins will be the highlight of the lunch box! NOTE: This recipe has been tried and altered since the last review so some measurements and techniques the reviewer listed are no longer applicable =] The chopped caramels are optional but really add to the flavours!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, beat oil, apple sauce, sour cream, sugar, and caramel topping until well blended. Mix in egg whites (can be subbed for 1 egg+one white) until the mixture thickens slightly.
  3. Mix flours, oat bran, flax seed, cinnamon, baking soda, nutmeg, and salt in a small bowl.
  4. Add dry mixture to wet and stir just until blended. Gently fold in apples and optional chopped caramels into batter.
  5. Evenly distribute the batter into muffin cups that have been coated well with cooking spray. Sprinkle tops with additional brown sugar.
  6. Bake for about 13-17 minutes, or until golden and a toothpick comes out clean.
Most Helpful

4 5

Great muffins, perfect for a fall snack or meal! I love the healthiness of the recipe and my kids didn't even guess that this was one of Mom's experiements to get them to eat better. I used 1/3 cup Splenda brown sugar blend rather than 1/2 cup regular. No food processer here, so I ground the dry ingredients in my blender..worked well. I ended up with 6 regular sized and 3 jumbo muffins. Thanks for the healthy version! MERP'd for Fall PAC '08.

5 5

These are great! My husband and daughter love them. I used dulce de leche topping (Hershey's) syrup. Definitely a keeper.