These muffins are a new favorite of mine.. I posted a tease of them on my Instagram story and so many people reached out showing their excitement πŸ™‚ I promise they are as delicious as they look! I get a lot of people tell me they don’t like banana (why I will never know cause I LOVE banana lol) but I can appreciate people have different likes and dislikes, a lot of my baking recipes have banana in them as it is a great substitute to keep points nice and low.. I set out to make a tasty “banana free” muffin and these could not of turned out any better! Makes a dozen regular sized muffins at just 3 freestyle smart points each..

Chocolate caramel apple muffins

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
3SP on blue, green & purple /2PP

Ingredients

  • 1 egg
  • 1/4 cup liquid egg whites
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened apple sauce
  • 2 Tbsp sugar free caramel sauce (see picture)
  • 1/3 cup milk (I used 1%)
  • 1 tsp vanilla
  • 1.5 cups about 2 apples shredded apple, I used food processer
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 1/3 cup flour (I use all purpose)
  • For your topping
  • Heaping Tbsp mini chocolate chips
  • 2 Tbsp sugar free caramel sauce

Instructions 

  • Preheat oven to 350F, spray a regular size muffin tin with some non stick spray, do not use liners muffins will probably stick to them.
  • In a large bowl whisk your egg, egg whites and brown sugar together. Add in apple sauce, milk, 2Tbsp caramel sauce, vanilla and shredded apple, mix well.
  • Stir in your dry ingredients, flour, baking powder & soda and cinnamon.
  • Divide batter over your 12 muffin cups.
  • Place your 2 Tbsp caramel sauce in a small zip lock bag, cut of tip and drizzle over muffin batter, sprinkle with mini chocolate chips.
  • Bake in oven for approx 22-25 minutes.
  • Makes 12 muffins at 3 smart points each (blue, green & purple) 2PP.. Muffins best stored in fridge after the first day and then freeze after a few days.
  • Nutritional info per muffin (not incl apple) Calories 97...Fat 1.2g...Sat fat 0.5g...Carbs 17.8g...Fiber 0.4g...Sugars 3.9g...Protein 3.1g
Author: Drizzle
Course: Muffins

 

Drizzle
Author

29 Comments

  1. Avatar

    Not a fan of chocolate chips, how many points can I leave off the recipe
    Thanks ………loving the oatmeal pineapple/ coconut muffins ????????

    • Drizzle
      Drizzle Reply

      Hi Donna the chocolate chips only add 5 points to the whole recipe , so glad you enjoy the pineapple ones πŸ™‚

  2. Avatar

    Made these tonight – AMAZING! Attached a picture. I did do them in silicone baking cups and they came out fine! I did spray the inside of the cups however. AMAZING. Seriously good!

    • Drizzle
      Drizzle Reply

      So glad you enjoyed them Kayla, I am not sure how to see a picture you attached though πŸ™

  3. Avatar

    I don’t have a food processor,how else can I shred the apples?Or can I use bananas instead?

    • Drizzle
      Drizzle Reply

      You can use banana but it basically makes it a whole new muffin πŸ˜‰ do you have a grater?

    • Drizzle
      Drizzle Reply

      Yay.. so glad you enjoyed the muffins, I love these ones πŸ™‚

  4. Pingback: Weight Watchers Pumpkin Spice Cake Mix Muffins Recipe

  5. Avatar

    Is it one heaping tablespoon of mini chocolate chips on each muffin, or is it one heaping tablespoon of mini chocolate chips for the entire recipe? It seems like there’s a lot of mini chocolate chips on each muffin in the pictures, I don’t think that one heaping tablespoon would stretch to cover all 12 muffins. I have the same question for the sugar-free caramel syrup for the topping. 2 tablespoons will stretch to cover 12 muffins?

    • Drizzle
      Drizzle Reply

      It is 1 heaping Tbsp in total, they are mini and they go further than you’d think, plus remember photo’s can look more sometimes, but I promised I only used 1 Heaping, and yes same with he caramel, I placed that in a small zip lock, cut a tip and drizzled, it too will go further than you think.. I can’t help if you doubt the amount but it is what I used

      • Avatar

        Thanks for the confirmation. I’m looking forward to trying them. They look delicious!

  6. Pingback: Apple, Pear, Cranberry Crisp with Gingersnap Topping - 7 SmartPoints • Simple Nourished Living

  7. Avatar

    Planning on making these tonight πŸ™‚ I have maybe a dumb question though, do you peel the apples before you shred them or just use them skin and all?

    • Drizzle
      Drizzle Reply

      Hi there, I peel them πŸ™‚ I hope you enjoy them

  8. Avatar
    Suzanna DeLay Reply

    Made these yesterday and they turned out so amazing! Only problem is I am having a hard time not eating them all! So yummy! Can’t wait to try more of your recipes! πŸ™‚

    • Drizzle
      Drizzle Reply

      So glad you enjoyed them πŸ™‚ maybe freeze them in single portions

      • Avatar

        I only have fresh eggs. How can I substitute them in the recipe ??? Use the whole egg, just the whites, how many ??

        • Drizzle
          Drizzle Reply

          Hi Trica, one egg is usually equal to 2 egg whites and yes you can use whole eggs

  9. Avatar
    Debby Sumwalt Reply

    What a wonderful recipe! I make many of your muffins etc…as after school snacks for my granddaughters. These are currently in the oven and will be devoured almost as soon as they hit the door! Thanks again for another great treat for everyone. Today I made them in a mini muffin pan, just for a change of pace.

    • Drizzle
      Drizzle Reply

      Hi Debby, so glad you and your granddaughters are enjoying the muffins πŸ™‚ perfect after school treat!

    • Drizzle
      Drizzle Reply

      You can use any .. I typically buy either honey crisp or golden delicious

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