Home > Diabetic Recipes > Zucchini Bread

Apple Muffins

Diabetic Recipe

Three variations of apple muffins - Cinnamon Apple Muffins, applesauce muffins and for a bit of crunch, apple walnut. All yummy!

Apple Muffins

Cinnamon Apple Muffins

A favorite flavor combination in diabetic friendly Apple Cinnamon Muffins. Includes healthful apples, oatmeal, cinnamon spice and a touch of molasses. Delicious start to any day. And remember, cinnamon is thought to help insulin! The egg substitute cuts out fat and cholesterol.


1 cup quick cooking oats
2 teaspoons cinnamon
2 cups flour
2/3 cup granular sweetener
2 teaspoons baking powder
3/4 cup butter
1 teaspoon baking soda
1 tablespoon molasses
1/2 teaspoon cream of tartar
1 cup egg substitute
2-1/2 cups peeled, grated apples (3 to 4 apples)

Crumb Topping (optional)

1/4 cup quick cooking oats
2 tablespoons sweetener
1 tablespoon cinnamon


Preheat oven to 375-degrees. Lightly grease a muffin pan with nonstick food spray. Set aside.

Place oats, flour, baking powder, baking soda, cream of tartar, cinnamon and Splenda Granular in a mixing bowl. Mix together and set aside.

Place spread and molasses in a medium size bowl. Add half of the oat/flour mixture. Cream together on medium speed until blended. Add remaining oat mixture. Mix well.

Measure grated apples and gently squeeze to remove excess water. Add grated apples and mix on low speed until just blended. Scoop batter into prepared muffin pan.

Place all topping ingredients in a blender. Blend until finely ground. Sprinkle evenly over muffins. Bake muffins in preheated 375-degree oven 20-25 minutes.

Nutrition Information

Recipe makes 12 Muffins
Serving Size: 1 muffin
Calories: 180; Carbohydrates: 28g; Protein: 5g; Fiber: 2g; Total Fat: 6g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 210mg
Exchanges: 2 Starch, 1 Fat

Applesauce Cinnamon Muffins

Oat bran cereal and whole wheat flour pack loads of nutrients in delicious Applesauce Cinnamon Muffins. Applesauce and honey adds sweetness.

Cinnamon for Applesauce Cinnamon Muffins


1-1/4 cup oat bran cereal, uncooked
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 teaspoon pure vanilla extract
1/4 cup walnuts


Preheat oven to 375-degrees. Coat 12 medium-size cups with non stick spray or line with paper baking cups.

In medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in nuts.

Fill prepared muffin cup almost full. Bake 15 to 20 minutes or until golden brown. Serve warm.

Nutrition Information

Recipe makes 12 muffins.
Calories: 159; Fat 7g; Cholesterol 23mg; Carbohydrates 25g; Protein 3g; Sodium 183mg
Diabetic Exchange: 1 starch/bread, 1 fat, 1/2 fruit

Walnut Apple Muffins

Tasty and tender apple walnut muffins seasoned sweetly with the popular spices of cinnamon and nutmeg.

Apple walnut muffins ingredients


2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
2/3 cup apple juice concentrate
1/3 cup butter
1 teaspoon vanilla
2 medium apples
1/2 cup walnuts, chopped


Preheat oven to 350-degrees. Peel, seed, and finely chop apples. Grease 12 muffin cups or line with paper liners; set aside.

Combine dry ingredients in medium bowl. Combine and add eggs, apple juice concentrate, melted butter, and vanilla; mix just until dry ingredients are moistened.

Stir in apple and walnuts gently but avoid over mixing.

Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in pan on wire rack five minutes. Remove from pan. Serve warm or at room temperature.

Cooled muffins may be wrapped securely and frozen up to three months. Recipe makes twelve muffins.

Nutrition Information

Serving size: 1 muffin.
Calories: 199; Fat 9g; Cholesterol 49mg; Carbohydrates 25g; Protein 4g; Sodium 183mg
Diabetic Exchange: 1/4 starch/bread, 1-3/4 fat, 1/2 fruit