Apple Pecan Muffins

Apple Pecan Muffins

Apple Pecan Muffins

These apple pecan muffins from Ellie Krieger are a winner.

With a 5 star rating on the The Food Network how could they miss?

Moist and delicious, you’d never guess they were healthy.

I first made them years ago when I came across the recipe in Ellie’s first cookbook,  The Food You Crave: Luscious Recipes for a Healthy Life.

Skinny on Apple Pecan Muffins

This apple pecan muffin recipe is full of chunks of apple and topped with a delicious crunchy mixture of pecans, cinnamon and sugar.

The only change I made was adding 1/2 teaspoon cinnamon to the muffin batter. And I used a Granny Smith apple instead of yellow delicious, since it’s what I had in the fridge.

It’s a delightful way to begin your day, with a cup of Greek yogurt or hard boiled egg.

According to my calculations each muffin has just 213 calories and *6 Points Plus.


Apple Pecan Muffins Recipe
Prep time
Cook time
Total time
This lighter healthier apple pecan muffin recipe, slightly adapted from Ellie Krieger, is light, tender and delicious.
Recipe type: Muffin
Serves: 12
Topping Ingredients
  • 2 tablespoons firmly packed brown sugar
  • ¼ cup chopped pecans (walnuts would work too)
  • ½ teaspoon cinnamon
Muffins Ingredients
  • 1 cup flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup firmly packed brown sugar
  • ¼ cup canola oil
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • ¾ cup buttermilk
  • 1 apple peeled, cored, and chopped
  1. Position an oven rack in the middle and preheat the oven to 400F degrees. Coat a standard (2-12-inch) 12-cup muffin pan with cooking spray.
  2. In a small bowl mix together topping ingredients and set aside.
  3. Whisk together flours, baking soda, cinnamon and salt in a medium bowl and set aside.
  4. Whisk the sugar, oil, eggs, applesauce, vanilla, and buttermilk in a large bowl until well combined. Stir the flour mixture into the liquid mixture just until combined. Gently stir in apple chunks.
  5. Divide the batter equally among the muffin cups. (I like to use an OXO Good Grips Cookie Scoop ) Sprinkle with nut mixture.
  6. Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 15-20 minutes. Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely or enjoy while still warm.
Cook's Notes
Nutritional Estimates Per Serving (1 muffin): 213 calories, 8g fat, 35g carbs, 2g fiber, 4g protein and 6 WW PointsPlus value.

Source: slightly adapted from The Food You Crave: Luscious Recipes for a Healthy Life.

*PointsPlus® for apple pecan muffins calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked apple pecan muffins:
Skinny Apple Brownies
Fresh Apple Cake
Raspberry Oatmeal Muffins
Making Healthy Muffins from Scratch

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  1. Doris says

    These muffins look delicious…have you ever made them as a bread ( in a loaf pan ) ??? If so for how long did you bake it ??? any suggestions /tips /ideas appreciated …

    • says

      Hi Doris,

      I’ve never made this particular recipe as a bread in a loaf pan. But in my experience most muffin and quick bread recipes are interchangeable. So, I think it would work fine. I’d bake it at 350 and think it should take between 45 and 60 minutes to bake. Hope this helps.

  2. Donna says

    Is there a difference between whole wheat pastry flour and whole bread flour? I have found the bread flour but not pastry.
    Thank you for your response.

    • says

      I donna, yes, they are different. Whole wheat pastry flour is softer so it works better in quick breads, cakes, muffins, etc. A good alternative to whole wheat pastry flour is white wheat flour if you can find it. Hope this helps!

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