This recipe grew out of the two-ingredient dough (1 part self-rising flour and 1 part fat free Greek yogurt) that is all over Weight Watchers circles. I was using that to make bagels one Sunday and thought, "what else can I do with this?" A few test batches later and these apple muffins were born.
After a little tweaking, my official taste tester (also known as my husband) pronounced them delicious.
If you leave out the sugar, or use a point-free sugar substitute you can actually get the recipe down to 1 point each, however, I prefer to use real sugar when possible. I made a sugar-free batch and honestly, they're not bad but I'll take the extra point for the sugar.
I am using brown sugar because it's fewer points than white! I seriously sat with the recipe builder and looked at how much sugar I could use before the points went up.
|Yum! Brown sugar.|
They stick to the paper cupcake liners a little bit at the bottom, I would recommend using silicone liners if possible.
1 cup self-rising flour
1 cup fat free Greek yogurt
1/2 cup unsweetened apple sauce
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/3 cup unpacked brown sugar
1 Tbsp vanilla extract
1 small/medium apple, cored and diced into small pieces
|Ready to mix!|
Preheat oven to 350 degrees. In a large mixing bowl, whisk together all ingredients until thoroughly blended. Line a cupcake pan with cupcake liners (ideally silicone ones) and place 1/4 cup of batter in each liner. Bake in preheated oven for 17-20 minutes.
Makes 12 muffins. Each muffin is 2 points on Weight Watchers freestyle. Muffins can be stored in an air-tight container in the fridge for up to a week.
If you like these, try my 2 point pumpkin muffins, they also don't have any artificial sugar.
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