For the Muffins:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup granulated sugar or a sugar substitute for fewer points
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup non-fat plain Greek yogurt
  • 2 tablespoons melted butter or a low-calorie butter substitute
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Topping:

  • 1/4 cup granulated sugar or sugar substitute
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons melted butter or low-calorie butter substitute


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly coat it with non-stick cooking spray.
  2. In a large bowl, whisk together the flours, sugar (or sugar substitute), baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the applesauce, Greek yogurt, melted butter (or butter substitute), egg, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the muffin batter evenly among the muffin cups.
  6. Bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. While the muffins are baking, prepare the topping. In a small bowl, combine the sugar (or sugar substitute) and cinnamon. In another small bowl, melt the butter (or butter substitute).
  8. Once the muffins are done, allow them to cool slightly. While they are still warm, dip the tops of the muffins into the melted butter (or butter substitute) and then into the cinnamon-sugar mixture.
  9. Serve the muffins warm or at room temperature.