Oil-Free Apple Pie Muffin Tops

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 116.2
  • Total Fat: 3.2 g
  • Cholesterol: 0.2 mg
  • Sodium: 182.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Oil-Free Apple Pie Muffin Tops calories by ingredient
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From ohsheglows.com From ohsheglows.com
Number of Servings: 17


    Apple Pie Mixture:

    2 Granny Smith apples, peeled (1 chopped, 1 grated)
    1/4 cup pure maple syrup
    1 tbsp fresh lemon juice
    Pinch of kosher salt (optional)

    Dry Ingredients:

    1 + 1/4 cup whole grain spelt flour
    1 cup regular oats
    1/4 cup lightly packed brown sugar
    1/2 cup chopped walnuts
    1/2 tsp kosher salt
    1/2 tsp baking powder
    2 teaspoons ground cinnamon
    Pinch of nutmeg (1/8th tsp)

    Wet Ingredients:

    1 flax egg (1 tbsp ground flax + 3 tbsp water), mixed together
    1 tsp pure vanilla extract
    1/4 cup almond milk
    1/3 cup mashed banana (1 ripe medium sized banana)



1. Preheat oven to 350 and line a baking sheet with parchment paper or a non-stick mat. Set aside. Mix your flax egg together (1 tbsp ground flax + 3 tbsp water) in a bowl and set aside.

2. Peel two granny smith apples. Take 1 apple and finely grate it. Now take the other peeled apple and chop it into 1 inch pieces. Add both to pot along with 1/4 cup pure maple syrup and 1 tbsp of fresh lemon juice. Stir. Cook over medium-low heat while you prepare the rest of the ingredients, for about 5-10 minutes. Watch closely and reduce heat as necessary so you donít burn it.

3. Mix dry ingredients in a large bowl and set aside. In another bowl, mix your wet ingredients: vanilla extract, almond milk, mashed banana, and gelled up flax egg. Whisk well.

4. When apple mixture has cooked and softened for about 5-10 minutes, add it to the wet ingredients and stir well. Now pour the wet mixture onto the dry mixture and stir well. It will take a bit of elbow grease to get the mixture fully mixed, but not to worry.

5. Scoop 2 tbsp or a bit more for each Muffin top, leaving about 1.5-2 inches between each. Do not press the mixture flat. Bake for 14 minutes at 350F or until slightly golden in colour, but still soft. Please note that these cookies should be soft and do not get crisp or firm. They have the texture of a muffin.

6. Cool on pan for about 5 minutes before transferring to a cooling rack. Makes about 17 Muffin Tops.

Serving Size: Makes 17

Number of Servings: 17

Recipe submitted by SparkPeople user NIKKAY15.

TAGS:  Desserts |

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