Apple-Pecan Muffins

These Apple-Pecan Muffins are AMAZING….and better yet….they are low-fat! This recipe was passed on to me from my friend Kellie McAllister. I wanted to share them on here, because they are wonderful. I am always looking for new recipes, so if you are willing to share any recipes with me, please email! Thank you Kellie!

3/4 c plus 2 T packed brown sugar
1/4 c chopped pecans (I used double the amount)
1/2 t ground cinnamon
1 c flour
1 c whole grain pastry flour or whole wheat flour
1 t baking soda
1/2 t salt
1/4 c canola oil
2 large eggs
1 c unsweetened applesauce
1 t vanilla extract
3/4 c low-fat buttermilk
1 golden delicious apple, cored, peeled & cut into 1/4 inch pieces


1) Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray

2) In a small bowl, mix together 2 tbsp. of the brown sugar, the pecans, and cinnamon. Set aside.

3) In a medium bowl, whisk together both flours, the baking soda, and salt.

4) In a large bowl, whisk the remaining 3/4 cup brown sugar an the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Gently stir in the apple chunks.

5) Pour the batter into the prepared muffin plan, filling each about two-thirds full, and sprinkle evenly with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.

6) Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let completely cool before storing in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

This recipe makes about 15 muffins. They are about 215 calories each. Enjoy!


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