Shredded apple, applesauce, caramel sauce, cinnamon, and mini chocolate chips come together in these baked muffins. The recipe makes 12.
Ingredients
For the muffins
- 1 egg
- ¼ cup liquid egg whites
- 2 tablespoons brown sugar
- ⅓ cup unsweetened applesauce
- 2 tablespoons sugar-free caramel sauce
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1½ cups shredded apple, about 2 apples
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1⅓ cups all-purpose flour
- Cooking spray
For the topping
- 1 heaping tablespoon mini chocolate chips
- 2 tablespoons sugar-free caramel sauce
Instructions
- Preheat the oven to 350°F. Coat a regular 12-cup muffin tin with cooking spray. Do not use paper liners because the muffins may stick to them.
- In a large bowl, whisk together the egg, egg whites, and brown sugar.
- Add the applesauce, milk, 2 tablespoons caramel sauce, vanilla, and shredded apple. Mix well.
- Stir in the flour, baking powder, baking soda, and cinnamon.
- Divide the batter among the 12 prepared muffin cups.
- Place the remaining 2 tablespoons caramel sauce in a small zip-top bag and snip one corner. Drizzle it over the batter, then sprinkle with the mini chocolate chips.
- Bake for 22–25 minutes, until the centers contain no wet batter and reach 160°F (71°C).
Yield
Makes 12 muffins.
Storage
After the first day, keep the muffins covered in the refrigerator and use within 4 days. They may also be frozen after a few days.
