Low Sugar Apple Upside Down Muffins
These low-sugar upside-down apple muffins have a buttery maple apple topping reminiscent of tarte tatin or pineapple upside-down cake. They are much healthier though! They’re made with oats, almond flour and apple sauce. They make a great after-school snack because kids love them! They are naturally sweet, they’re 100% whole-grain, and only have 1 1/2 teaspoons added sugar.
Why We Love This Recipe For Maple Apple Muffins
As I sit here at my computer, mug of steaming coffee at hand, I am listening to the roar of the school bus coming up our hill to pick up the girls for their first day of school. It is both blissful and sad at the same time. I am relieved to have my days back to myself to work uninterrupted, and sad because I will miss those goofy little punks.
This afternoon when my girls come back home on the bus, I am going to be waiting for them with a warm batch of these Apple Upside Down Muffins. Aren’t they cute? They look like mini tarte tatins don’t they? They have been gobbling them up as I’ve been testing this recipe.
They are actually low in sugar, believe it or not. They get natural sweetness from the apples, applesauce and coconut flour. The only added sugar I used was maple sugar and maple syrup, coming in at 1 ½ teaspoons per serving. The American Heart Association announced last week that children need to stay under 6 teaspoons a day, or 25 grams.
Since a lot of muffins are more sugary than a cupcake, I am sure other moms will appreciate these Apple Muffins as much as I have over the last couple of weeks. I’ve also been collecting other low-sugar and sugar free snack recipes this fall. I’ve also been eyeing this recipe for Sugar Free Banana Bread from my friend Taylor. It’s sweetened just from the bananas!!
Don’t let their upside-down appearance intimidate you either, they are not complicated at all.
Ingredients For This Upside Down Muffins Recipe
Apples & applesauce
Apples and applesauce are used in this recipe to add natural sweetness and of course, delicious apple flavor. The addition of applesauce in recipes also contributes to the moisture of the final product. You can use any apples you’d like, but my preferred kinds in this recipe are Braeburn or Gala apples.
Maple sugar & maple syrup
Maple sugar and maple syrup are another ingredient I use to add natural sweetness. When you use maple sugar or syrup in recipes, you can swap it in for white granulated sugar in a 1:1 ration, making it really easy to use! It’s much healthier, and also adds a nice caramely flavor. If you don’t have maple sugar, you can use brown sugar instead, OR coconut sugar.
Other Ingredients
- 4 tablespoons softened unsalted butter, divided
- ½ cup water
- ¼ cup finely chopped walnuts or pecans
- ¾ cup white whole-wheat flour
- 1/3 cup almond flour
- ¼ cup coconut flour
- ¼ cup quick cooking oats
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons plus 1 teaspoon organic canola oil or avocado oil
Step by Step Instructions to Make These Low Sugar Muffins
Step 1: Preheat oven & grease tin
Preheat oven to 350 degreed F. Heavily grease a muffin tin with two tablespoons butter, using all of it.
Step 2: Make apple mixture
Combine the apples and water to a simmer in a small saucepan. Cover and bring to a simmer over medium-high heat. Reduce heat to maintain simmer, and cook until the apples are just softened, but still holds shape, 2 to 4 minutes. Drain them well. Add the remaining 2 tablespoons butter, nuts and maple sugar and stir to melt the butter and combine. Evenly divide the apple mixture and juices among the prepared muffin tins.
Step 3: Make batter
Whisk to combine the whole-wheat flour, almond flour, coconut flour, oats, baking powder, cinnamon, baking soda and salt in a medium bowl. Separately, whisk to combine the eggs, applesauce, oil and maple syrup in a large bowl. Add the dry ingredients to the wet ingredients and stir to combine (but don’t overmix). Dollop the batter over the apple mixture, dividing evenly among the cups.
Step 4: Bake maple apple muffins
Transfer the muffin tin to the oven and set the timer for 15 minutes. Check to make sure the apple filling is not bubbling over and dripping into the oven. If so, set a baking sheet under the muffins to catch drips. Continue baking until the muffins are puffed and spring back when lightly touched, 13 to 17 minutes longer. Let cool 5 minutes, then run a pairing knife along the edges of each muffin. Place a baking sheet over the muffins. Grasp the muffin tin and the baking sheet with oven mits and flip over, emptying the muffins onto the baking sheet. Take care not to squeeze the muffin tops. It’s okay if a few pieces of the apple topping stick. If that happens, simply pry it out with a knife and set on top of the muffin it corresponds with. Serve them warm.
FAQs and Expert Tips
Yes. Wrap the muffin gently in a damp paper towel, then place in the microwave for 15–20 seconds. You can also plate a small bowl of water in the microwave with the muffin if you don’t have paper towels.
Using eggs and any form of fat and dairy (oil, butter, milk) that are at room temperature helps to form a smooth batter. This allows the batter to trap air more easily, and allows for a fluffy and moist crumb.
Fill each muffin tin 2/3 to 3/4 of the way full. As long as you don’t fill them more than that, your muffins shouldn’t spill over. If they begin to bubble over or spill over, place a rimmed baking sheet on the oven rack below to catch any drippings.
Although this recipe hasn’t been tested with gluten-free flour, you can use a gluten-free flour such as King Arthurs to turn the muffins fully gluten-free. The flour is used in a 1:1 ratio.
Additional Healthy Fall Recipes To Try
Make sure to check out our collection of Healthy Apple Recipes too!
- This Apple Cinnamon bread is sweetened with maple sugar and makes a great snack or breakfast.
- These Greek Yogurt Apple Muffins are another snack or breakfast to try and have a nice protein boost!
- Don’t miss these Morning Glory Muffins or my favorite Apple Cake with maple and almond from my cookbook!
- Or this recipe for my Cranberry Cake with pink glaze and sugared cranberries on top!
- These Oatmeal Pancakes are awesome topped with maple syrup or fresh fruit. Consider including these Apple Protein Pancakes or this recipe for Gingerbread Apple Pancakes in your breakfast plans this fall.
- This recipe for Chocolate Chip Pumpkin Bread is an all time fall favorite!
- I’d love to start the day with a bowl of this Apple Spice Quinoa Granola from Sally’s Baking Addiction
- This Gluten-free Apple Crisp looks mighty fine and I love the filling doesn’t have any sugar in it, to contrast with the brown sugar topping.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Low Sugar Apple Upside-Down Muffins
- Total Time: 1 hour 10 minutes
- Yield: 12 muffins 1x
Description
These low-sugar upside-down apple muffins have a buttery maple apple topping reminiscent of tarte tatin or pineapple upside down cake. They are much healthier though! They’re made with oats, almond flour and apple sauce. They make a great after school snack because kids love them because they are naturally sweet, they’re 100% whole-grain, and only have 1 1/2 teaspoons added sugar.
Ingredients
- 4 tablespoons softened unsalted butter, divided
- 2 small firm apples, such as Braeburn or Gala peeled and cut into small dice
- 1/2 cup water
- 1/4 cup finely chopped walnuts or pecans
- 1/4 cup maple sugar or brown sugar
- 3/4 cup white whole-wheat flour
- 1/3 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup quick cooking oats
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup unsweetened applesauce
- 2 tablespoons plus 1 teaspoon organic canola oil or avocado oil
- 2 tablespoons pure maple syrup, dark or amber
Instructions
- Preheat oven to 350 degreed F. Heavily grease muffin tin with two tablespoons butter, using all of it.
- Bring apples and water to a simmer in a small saucepan, covered, over medium-high heat. Reduce heat to maintain simmer, and cook until the apple is just softened, but still holds shape, 2 to 4 minutes. Drain well. Add the remaining 2 tablespoons butter, nuts and maple sugar and stir to melt the butter and combine. Evenly divide the apple mixture and juices among the prepared muffin tins.
- Whisk whole-wheat flour, almond flour, coconut flour, oats, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, applesauce, oil and maple syrup in a large bowl. Add the dry ingredients. Stir to moisten. Dollop the batter over the apple mixture, dividing evenly among the cups.
- Transfer to the oven and set the timer for 15 minutes. Check to make sure the apple filling is not bubbling over and dripping into the oven. If so, set a baking sheet under the muffins to catch drips. Continue baking until the muffins are puffed and spring back when lightly touched, 13 to 17 minutes longer. Let cool 5 minutes, run a pairing knife along the edges of each muffin. Invert a baking sheet over the muffins. Grasp muffin tin and the baking sheet with oven mits and flip over, emptying the muffins onto the baking sheet. Take care not to squeeze the muffin tops. It’s okay if a few pieces of the apple topping stick. If that happens, simply pry it out with a knife and set on top of the muffin it corresponds with. Serve warm.
Notes
Reheating Muffins:
Wrap the muffin gently in a damp paper towel, then place in the microwave for 15–20 seconds. You can also plate a small bowl of water in the microwave with the muffin if you don’t have paper towels.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Stove top/oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 204
- Sugar: 4 g
- Sodium: 121 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g
How many cups of apples does two small finely diced apples make? I never know how to interpret “small”, “medium”, and “large” in a recipe.
https://bakeitwithlove.com/how-many-apples-in-a-cup/ I am sorry to say that I do not have that information memorized, and I haven’t checked chopped and measured one lately so I am not sure. This article from Angela may be useful for you. I would say if you have an apple smaller than a tennis ball it would be considered “small.” Hope that helps.
Never tried upside-down muffins before. SOunds interesting. Thanks for sharing.
You are so welcome. Let me know if you do try them!
When you think you have seen it all! Upside-down muffins, what a great idea, I cant wait to make them, thanks!
I am so happy to hear that you are trying my recipe, Natalie! Let me know how it goes.
Had some leftover apples that I needed to use up, so I figured I’d try this recipe. The muffins were really easy to make, and tasted wonderful. The warm apples were amazing!
Thank you, Tonje! I am thrilled that you enjoyed!
Enjoyed these for an afternoon treat and they did not disappoint! Such a delicious treat; exactly what I needed to cure my sweet tooth!
These muffins were so moist and delicious!! I made a big batch of them and we enjoyed them for breakfast all week long!
Love the maple sugar in these! Wish I had one to go with my coffee!
Though I made them for my kids for after school, I “tested” them out as a breakfast with coffee, and I have to say, they are great! 😉 Ha ha! Thanks so much Jessica and I’m glad you stopped by.
These look amazing! I love the use of maple sugar with the apples in these muffins. I really want to make these.
One question…any suggestions for a substitute for the almond flour? (I have nut allergies and cannot use the almond flour).
Betsy, I have not tested it with an alternative, but I think you could try using 3 more tablespoons of oats instead of 1/4 cup of almond flour. If you do try it, I’d love to know if that worked! Thank you so much.
These look fantastic! I love that you use the natural sweetness from apples. Pinning! Can’t wait to try!
Thank you Alison! And for pinning. 🙂 Have a great day.
Katie, I am so with you! I was ready for routine (and quiet moments drinking coffee and eating muffins) but LOVE spending time with my kids in the summer too.
These muffins are so happening! You know how much I love the little added sugar from maple syrup 🙂
So glad to commiserate with you!