I am sad to say that the honeycrisp apple pie granola is now officially sold out. Probably because I posted this recipe for Caramel Apple Muffins last week that pushed them over the edge. Ha!
Seriously though, these muffins are insanely delicious and only 4 WW points each. #winning
Hannah and Jacob went apple picking with their godson a couple weeks ago, and I had some honeycrisp apples to use up. This is super easy if you have a food processor. Hugh shout out to my follower Angie from New York who mailed me her KitchenAid food processor when I mentioned that my motor burned out on mine. She said she only used it twice, and well since she sent it to me, I’ve used it half a dozen times already. Thank you Angie!!
These apples were so delicious – I’ve never had a juicier apple.
Make sure that you press the granola into the batter so it sticks while it bakes. I always bake my muffins at 425 – that way you get a nice fluffy muffin top.
Let them cool in the tin for about 2 minutes, then cool completely before drizzling the sugar free caramel sauce.
Caramel Apple Muffins
If you were lucky enough to get a bag of the Safe + Fair granola, these caramel apple muffins will be on repeat – promise!
The Sweet and Salty Kettle Granola would be a great substitute though – and that flavor is available year round.
- Author: Biz
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 12
2 cups self-rising flour
1/2 cup quick oats
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups shredded honeycrisp apple (about 4 medium apples)
2 tablespoons melted butter, slightly cooled
1/4 cup @truvia
2 tablespoons @truvia brown sugar
1/2 cup unsweetened almond milk
6 tablespoons @safeandfair honeycrisp granola
12 teaspoons @smuckersbrand no sugar added caramel sauce
Heat oven to 425.
Mix the flour, oats, baking powder, baking soda, cinnamon, salt, and both Truvias. Toss the shredded apple in the flour mixture – this prevents the apples from sinking to the bottom of the muffins.
Mix the eggs with the almond milk. Pour in the butter and stir. Mix that with the flour/apple mixture and mix just until combined.
Spray muffin pan with avocado spray (I used @chosenfoods cinnamon!) and divide between the 12 muffin tins.
Top each muffin with half a tablespoon of the @safeandfair granola, pressing slightly into the batter. Bake for 12 minutes.
Let cool in the tin 2 minutes. Remove to a wire rack to cool completely. Drizzle one teaspoon of the caramel sauce over the top of each muffin.
I put this in the @ww recipe builder and each muffin is 4 points. I know we are already into November and there is snow on the ground, but these taste like fall threw up in your mouth in the best way possible Be sure to save this recipe and if you missed the boat on the honeycrisp granola it’s not too late – use my code BIZ25 at checkout to save 25% off your order. (Safeandfair.com)
I had Friday off to check off a couple routine doctor appointments and it made all the difference in the weekend having that extra day. Um, do you think my job could let me have every Friday off?! I am going to work on that.
Happy Monday – make it a great day!