Sarah Van Dyke’s apple crumble muffins

And the best part? It’s a WW (formerly Weight Watchers) approved recipe.

There’s really something special about a warm apple crumble, it’s sweet and a little bit gooey and a little bit crunchy. Mmm….

Now, you can get it in handy muffin form, with this easy recipe that has very little refined sugar and tastes delicious. The best bit? It’s WW (formerly Weight Watchers) approved.

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Ingredients:

  • 6 individual fresh dates, pitted, chopped
  • ½ tsp bicarbonate of soda
  • 385 g, (1 x 385g can) canned apple slices
  • ¾ cup(s), (115g) white self-raising flour
  • 1½ tsp ground cinnamon
  • 2 medium eggs, lightly beaten
  • 2 tsp brown sugar
  • 2 tsp reduced fat oil spread

Method:

  1. Preheat oven to 180°C. Line a 6-hole (¾-cup capacity) Texas muffin tin with paper cases.
  2. Combine dates and ¼ cup (60 ml) boiling water in a large microwave-safe bowl. Microwave, covered, on High (100%) for 1 minute. Add bicarbonate of soda and mash dates with a fork (mixture will foam).
  3. Process half the apple in a food processor or blender until smooth. Reserve 2 tablespoons flour. Add remaining flour, pureed apple, 1 teaspoon cinnamon and egg to date mixture and stir until just combined.
  4. Combine reserved flour, sugar and remaining cinnamon in a bowl. Using fingertips, rub in spread until mixture resembles coarse breadcrumbs.
  5. Spoon 1 tablespoon date mixture into each paper case. Top each with one-sixth of the remaining apple slices. Spoon the remaining date mixture over apple to cover. Sprinkle crumble mixture evenly over the top.
  6. Bake for 18–20 minutes or until golden and a skewer inserted into the centres comes out clean. Stand muffins in tin for 5 minutes before transferring to a wire rack to cool.

Notes

Store muffins in an airtight container for up to 2 days, or freeze for up to 2 months. VARIATION: Swap apple for diced canned apricot.

Recipe by WW (formerly Weight Watchers) Ambassador Sarah. Follow her on Instagram @sarahs_recipes.