Apple Cinnamon Muffins

When a muffin is this low in points or calories, you can work in a few without the guilt of getting off track with your diet. That’s what makes these apple cinnamon muffins a must-make. Like now! Each muffin is under 100 calories, 20 grams of carbs, and has an amazing brown sugar cinnamon topping. They’re great for those busy school mornings when you want to feed the family something healthy and delicious, but you all need to get out the door. Everyone can grab a few and go. 

If you need a break from all the pumpkin spice this season, or if you’re not a chocolate lover, these apple cinnamon muffins are for you. They will curb your sweet tooth cravings, without giving you a ton of calories. And they are a great break from the pumpkin-flavored everything right now. 

Three reasons why you need to make this recipe! 

They are very simple but with a lot of flavor. 

You’ve already got most of these ingredients, there’s no reason to wait to make them. Even with the simple ingredient list, these muffins pack in the Autumn flavors of cinnamon and apples. 

The brown sugar cinnamon topping is the best part of these muffins. 

As with the famous pop tart, brown sugar cinnamon is a flavor that just can’t be beaten. It makes treats extra special, and these muffins are no exception. Don’t skip that step! 

Apple Cinnamon Muffins are dairy-free and can be made gluten-free. 

With the use of applesauce and almond milk, this recipe doesn’t need butter or cow’s milk. That makes them naturally dairy-free. 

Ingredients you need to make Apple Cinnamon Muffins: 

• 2 eggs
• ¼ cup brown sugar
• ⅓ cup unsweetened applesauce
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 ¼ cup all-purpose flour
• 1 large apple, peeled & diced (about 1 cup)

FOR THE TOPPING

• 1.5 tablespoons brown sugar
• 1 teaspoon cinnamon

How to make Apple Cinnamon Muffins (step by step): 

1. Preheat the oven to 350F and spray a 12-hole regular-size muffin tin with some nonstick cooking spray.
2. In a bowl, whisk the eggs and brown sugar and mix well.
3. Stir in the unsweetened applesauce, almond milk, and vanilla extract.
4. Mix in the all purpose flour, baking powder, and cinnamon.
5. Fold in the peeled and diced apple. Divide the batter evenly over the 12 muffin cups.
6. In a small bowl, mix the 1.5 tablespoons of brown sugar with the 1 teaspoon of cinnamon and then sprinkle it on top of the muffins. Bake the muffins for 20 minutes.
7. Let them cool, then gently remove them from the muffin tin. 

Makes 12 muffins. Nutrition info for 1 muffin: Calories 93,  Fat 1 g, Saturated fat .3 g,  Carbs 18 g,  Fiber 1 g, Sugars 8 g, Sodium 86 mg, Protein 3 g. 

WW Points 

• Eggs 0 points 
• Brown sugar 16 points 
• Unsweetened applesauce 0 points 
• Unsweetened almond milk 1 point 
• Vanilla extract 0 points
• Baking powder 0 points 
• Cinnamon 0 points 
• All-purpose flour 16 points 
• Peeled and diced apple 0 points 

FOR THE TOPPING

• Brown sugar 6 points 
• Cinnamon 0 points 

3 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2-3 depending on your 0PP foods 

Freestyle SP- (blue & purple) 2 using WW recipe builder 

Smart Points- (green) 3 using SP calculator

Points Plus- 2 using PP calculator

Different ways to change up this recipe: 

• Add Lily’s No Sugar Added butterscotch baking chips to these muffins for a fun, Autumn twist. 
• A drizzle of Smucker’s fat-free or sugar-free caramel sauce on top is amazing, especially if serving these apple cinnamon muffins for dessert. 
• You can easily make these muffins gluten free by using a gluten free flour blend rather than all purpose flour. I would add an extra ½ tsp of baking powder to the recipe if you do use a gluten free flour blend, so it helps rise just as well. 
• If you don’t have applesauce on hand, mashed banana or pumpkin puree will work in place of the applesauce. It will slightly change the flavor. 

Tips and Tricks for Making Apple Cinnamon Muffins: 

• You can substitute the almond milk but check if the points might change by using the WW recipe builder.
• Muffins will freeze well and are best stored in the fridge after a day or two. 
• Start checking the muffins after 15 minutes of baking. Some ovens cook faster than others, and I wouldn’t want them to dry out. 
• If you feel you can’t get your apples diced small enough, you can shred them into the batter instead with a handheld grater. The grated apples will help keep the muffins moist! Large chunks of apples will cause them to bake unevenly, so getting small, diced apple pieces is imperative. 

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• Banana Oatmeal Chocolate Chip Muffins
• 14 Weight Watchers Recipes To Put On Repeat This Fall
• Double Chocolate Peanut Butter Swirl Muffins