Skinny Caramel Apple Muffins with Crumb Topping

5 from 1 rating

WW Points: 2 Purple, 3 Blue, 4 Green

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert, Snack

Servings 12 muffins

Calories 185 kcal

½ cup zero-calorie brown sugar replacement (I use Swerve or Lakanto brown sugar substitute)
¼ cup old-fashioned oats (uncooked)
1 tsp ground cinnamon
3 Tbsp light butter (I use Country Crock light vegetable spread)

Preheat oven to 350 degrees. Line a regular size muffin tin with silicone muffin molds or spray the muffin pan with non stick cooking spray. Set aside.
In a large bowl, combine the all purpose flour, oat flour, monk fruit sweetener, baking powder, cinnamon, and salt. Mix together.
1 cup all purpose flour, 1 cup oat flour, ¾ cup monk fruit sweetener, 2 tsp baking powder, 2½ tsp ground cinnamon, ¼ tsp salt
In a separate bowl, whisk the egg, skim milk, unsweetened applesauce, and vanilla.
1 large egg, 1 cup skim milk, ¼ cup unsweetened applesauce, 2 tsp vanilla extract
Being sure not to over-mix to avoid an incorrect texture, stir wet ingredients into the dry ingredients until just combined. It’s okay if there’s lumps.
Fold in diced apples and diced caramels. Stir until combined.
1 medium apple, 12 pieces Werther's Original Sugar Free Chewy Caramels
Evenly distribute muffin batter into the prepared 12 muffin cups. Fill three-fourths full.
In a small mixing bowl combine the zero-calorie brown sugar replacement, old fasioned oats, ground cinnamon, and light butter for the topping. Mix until well combined. Sprinkle the topping evenly over the muffin batter.
½ cup zero-calorie brown sugar replacement, ¼ cup old-fashioned oats, 1 tsp ground cinnamon, 3 Tbsp light butter
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Enjoy!

Keyword Fall Recipes, Skinny