Photo of Mini apple-cinnamon muffins by WW

Mini apple-cinnamon muffins

Points® value
Total Time
1 hr 5 min
20 min
15 min
Applesauce, the wonder ingredient, adds sweetness to these morning treats, while a brown sugar and oat streusel topping brings texture. Chop the currants to get a burst of flavour in every bite


Cooking spray

4 spray(s)

All-purpose flour

¾ cup(s), plus 1 tbsp, divided

Dark brown sugar

1 tbsp(s), packed

Salted butter

½ tbsp(s)

Quick cooking rolled oats

3 tbsp(s)

Whole wheat flour

½ cup(s)

Baking powder

1 tsp(s)

Ground cinnamon

½ tsp(s)

Table salt

¼ tsp(s)

Ground allspice

1 pinch(es)

Dried currants

3 tbsp(s), chopped

Raw egg

1 large

Unsweetened applesauce

½ cup(s)

1% low-fat milk

3 tbsp(s)


3 tbsp(s)

Canola oil

1½ tbsp(s)

Vanilla extract

½ tsp(s)


  1. Preheat the oven to 425°F. Coat 24 mini muffin cups with cooking spray or line with paper liners.
  2. Make the topping: Using your fingers, in a small bowl, combine 1 tbsp all-purpose flour, the brown sugar, and butter until crumbly. Stir in the oats.
  3. Make the muffins: In a large bowl, combine the whole-wheat flour, baking powder, cinnamon, salt, allspice, and remaining 3⁄4 cup all-purpose flour. Stir in the currants. In a medium bowl, whisk the egg, applesauce, milk, granulated sugar, oil, and vanilla until blended. Stir the applesauce mixture into the flour mixture until just combined.
  4. Divide the batter among the prepared muffin cups, about 1 tbsp each. Sprinkle with the oat topping. Bake until a toothpick inserted into the centre of each muffin comes out clean, 10 to 12 minutes. Transfer the muffins to a wire rack and let cool completely, about 30 minutes.
  5. Per serving (1 muffin)