Maple Walnut Muffins
Soft, moist muffins with a subtle maple flavor and crunchy walnuts.
Servings: 12 people
Ingredients
- 1 ¾ cups All-purpose flour
- 1 tbsp Baking powder
- ¼ tsp Table salt
- ½ cup Zero-calorie sweetener use a 1:1 sugar replacement powder
- ¾ cup Plain unsweetened almond milk
- 3 tbsp Light butter substitute melted (I used I Can’t Believe It’s Not Butter, Light)
- 1 Egg
- 1 tbsp Maple extract (made with real maple) Add 1 tsp more if you want a bolder maple taste.
- ½ cup Unsweetened applesauce
- ½ cup Crushed walnuts for topping
Instructions
- Preheat oven to 375F. In a large bowl, whisk the egg until smooth, then add the remaining wet ingredients.
- Add the dry ingredients, minus the walnuts, and mix to form a batter. Stop mixing once the flour is worked in, being careful not to overmix.
- Divided the batter into a greased muffin pan (12 muffins) and then top each one with crushed walnuts. Gently press the nuts down so they don’t fall out when the muffins rise.
- Bake the muffins for 16-20 minutes, until thoroughly baked, and they spring back up when you gently press them with your finger.
Notes
3 WW points per muffin when using zero-calorie sweetener
5 WW points per muffin when using granulated sugar
Nutrition
Serving: 52g | Calories: 115kcal | Carbohydrates: 17g | Protein: 2.9g | Fat: 4.5g | Saturated Fat: 0.7g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 1.7g | Calcium: 86mg | Iron: 1.1mg