Apple Muffins Recipe

Try these healthy, low-sugar muffins for breakfast.


Muffin Batter
1 cup Splenda No Calorie Sweetener, granulated
1/3 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup plain 0% yogurt or buttermilk
2 cups apples, peeled, cored and chopped

1 tbsp canola oil or melted tub margarine
2 tbsp Splenda Brown Sugar Blend
2 tbsp flour (whole wheat or all-purpose)
2 tbsp rolled oats
1/2 tsp ground cinnamon


Step 1: Preheat the oven to 350°F. Line the compartments of a muffin pan with paper liners (or spray with cooking spray).

Step 2: For topping, combine the canola oil or melted tub margarine, Splenda Brown Sugar Blend, flour, rolled oats and ground cinnamon in a medium bowl. Mix until crumbly and set aside.

Step 3: In a large bowl or a food processor fitted with the steel blade, combine the Splenda Granulated, oil, egg, and vanilla extract. Mix well or process for 1 minute, until well blended.

Step 4: Combine the flours, baking soda, baking powder, cinnamon and salt in another bowl. Add to the Splenda mixture along with the yogurt and mix just until combined (or process with quick on/off pulses, just until combined). Stir in the apples with a rubber spatula.

Step 5: Scoop the batter into the prepared muffin pan, filling each compartment about two thirds full. Sprinkle evenly with reserved topping.

Step 6: Bake at 350°F for 22-25 minutes or until golden brown and the tops spring back when lightly touched.