No Added Fat Apple Walnut Muffins

I have to admit that I'm not a big fan of no added fat baking but at times everybody is looking to cut back on calories and fat so a delicious healthier option muffin recipe option is often appreciated. I have a couple of good low fat muffin recipes but this is the first time I've tried to go totally no fat added and I absolutely didn't regret the experiment. These muffins get their moisture from unsweetened applesauce and with added chunks of apple steaming inside as they bake, a little more moisture is imparted to the muffin as well.

As I always say with low fat or no fat added muffins, these are not meant to be baked well in advance. Being oil free, these muffins will have a short shelf life and are intended to be baked and eaten while still warm out of the oven at their freshest and best. The cinnamon and nutmeg add a fragrant spice touch which smells terrific as they bake and the toasted walnuts add a tasty, crunchy textural contrast as well. Overall, I really enjoyed these wholesome and healthy muffins and I will definitely be making these again.

Preheat oven to 350 degrees F and place paper muffin liners in the muffin tins.

Sift together and set aside:


2 cup flour (you can use whole wheat or a combination of both)
3 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp freshly grated nutmeg


In the bowl of an electric mixer beat whisk together until foamy


3 eggs

2/3 cup brown sugar

2 tsp vanilla extract

Stir in:

1 cup unsweetened applesauce

1 cup chopped toasted walnuts

1 cup chopped apple

Gently fold in the dry ingredients by hand. Be very careful not to overmix this batter or your muffins will be quite tough when baked. When the flour is just fully incorporated stop folding and spoon the batter into the prepared muffin tins. You can garnish the tops with apple slices and walnuts if you like. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool for 10 minutes and serve.