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Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 85.7
  • Total Fat 0.9 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 0.2 g
  • Cholesterol 18.4 mg
  • Sodium 190.2 mg
  • Potassium 101.8 mg
  • Total Carbohydrate 19.3 g
  • Dietary Fiber 2.1 g
  • Sugars 1.4 g
  • Protein 2.9 g
  • Vitamin A 1.4 %
  • Vitamin B-12 1.7 %
  • Vitamin B-6 2.7 %
  • Vitamin C 2.8 %
  • Vitamin D 2.3 %
  • Vitamin E 1.1 %
  • Calcium 7.4 %
  • Copper 2.9 %
  • Folate 5.3 %
  • Iron 5.6 %
  • Magnesium 4.0 %
  • Manganese 21.0 %
  • Niacin 5.0 %
  • Pantothenic Acid 2.3 %
  • Phosphorus 7.4 %
  • Riboflavin 6.4 %
  • Selenium 14.0 %
  • Thiamin 7.0 %
  • Zinc 2.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cinnamon Apple Muffins

View the full Cinnamon Apple Muffins Recipe & Instructions
Submitted by: JESSICCA723

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cinnamon Apple Muffins

27 calories of Flour, white, (0.06 cup)

24 calories of Flour, whole grain, (0.06 cup)

14 calories of Apples, fresh with skin, (0.25 small (2-1/2" dia) (approx 4 per lb))

6 calories of Milk, 1%, (0.06 cup)

6 calories of Egg, fresh, whole, raw, (0.08 large)

3 calories of Applesauce, unsweetened, (0.03 cup)

1 calories of Cinnamon, ground, (0.17 tsp)

0 calories of Baking Powder, (0.17 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Splenda, (3 tsp)


Nutrition & Calorie Comments  

Really good! I made these in mini muffin tins. The only thing is next time I'll use real sugar. We could really taste the sugar substitute. Submitted by:
GO_FISH

(6/29/13)
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I tried this recipe and used a light yogourt instead of the apple sauce. It was delicious! I also added some blueberries that were about to go bad. I loved there because they were big muffins with little calories! Submitted by:
CAMCAM213

(5/19/13)
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Has anyone tried these with brown sugar as opposed to splenda or white sugar? Also other than adding a little more apple sauce, and cinnamon to the recipe are there any other tips to making these babies fluffy and moist? Thanks Submitted by:
TRYIN2LOVEM25

(2/28/13)
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I made these today. I used 1/2 cup of sugar instead of splenda. They are good. The apples are soft like in an apple pie. Submitted by:
TABSELLERS

(1/5/13)
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Pretty good. I used sugar instead of splenda and added additional cinnamon while making the applesauce. I'd chop my apples up a little smaller next time and use a little more applesauce to make the muffins not so dense. Submitted by:
SAILORCHIBI

(10/9/12)
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I did a tblsp. cinnamon, used splenda baking for sugar, and used a large apple. I made 24 minis for my tea and the ladies loved them!! Submitted by:
MISSLORI5

(1/6/12)
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I didn't have white flour so I used all wheat. I cut it down to 1(1/4) cup and increased the applesauce to 3/4 cup to avoid being dry and dense. Came out nice and fluffy! I also just used sugar instead of splenda, 1/2 cup. DELICIOUS! Submitted by:
LEIGHANNE25

(4/24/11)
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Not bad considering there is no sugar and no fat in them. Going to go make a pot of tea and see how they are when they are cooler. Submitted by:
TWINKLEJOY03

(1/17/11)
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I thought these were good but I doubt I will make them again... As in I don't think they were worth the calories spent eating them. Submitted by:
CHRISTANNMIT

(11/8/10)
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Hubby loved 'em too. I used sucanat instead of Splenda, and calculated 35 calories extra apiece. Wonderful treat. Submitted by:
BFLYLADY5

(10/28/10)
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Delicious ! I used half cup raw sugar instead of splenda and egg substitute liquid instead of egg, so 115 calories per muffin. I also toast the muffin before eating and that crisps it up a bit and it tastes better warm, I find. Submitted by:
GONEWLIFE

(10/25/10)
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I have these in the oven right now! I used regular sugar instead of splenda. I chopped the apples small, but some were still stuck together, so I ma going to have some chunks! Can't wait to try them, only 18 minutes to go! Ok, I just ate one! OMG! They are so good!!!!! Submitted by:
SHELBSYD

(10/23/10)
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I used 1/2 cup of sugar instead of the Splenda and it was very sweet and yummy. Only had hard wheat ground up instead of soft, but still not too heavy. Thanks for a great recipe. Submitted by:
SCRAPPINFUN

(10/21/10)
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Delicious, using half Splenda, half sugar. Submitted by:
SLIMFIFTY

(10/21/10)
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I used demmerra sugar that I had on hand and regular soy milk. The muffins were so moist and tasty my husband and 2 teenage sons went back for seconds! Definitely plan to make this again. Submitted by:
SWEETMAGNOLIA2

(10/20/10)
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Great, an healthy less sugar soaked version of a nice Fall treat. I will add this to my recipe box and give it a try after the pumpkin carrot bars are gone! Submitted by:
SUZYMARC

(10/20/10)
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Hi Jessica!
I have not tried the recipe yet, but I want to. My question is if you would know if there would be any difference in calories between using the 1% mild and using skim milk? I am wondering because I follow weight watchers. Please write back ASAP. Thank you! KimAhner@aol.com
Submitted by:
KIMAHNER

(5/31/10)
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Very tasty! My daughter whipped these up for breakfast this morning. We used sugar instead of Splenda for additional 30 calories per muffin. Yummy! Submitted by:
CRAFTYWANDA

(2/20/10)
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This recipe was very good. I had it for breakfast this morning. It made exactly 12 good size muffins. I used sugar instead of splenda to make it sweeter but it did up the calories to 117 per muffin. Still not bad for a breakfast! Submitted by:
KONK93

(2/20/10)
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