you like muffins but don't want all that sugary taste that goes along with some of them, then you will love this recipe! It is full of apple flavor and not over powered by too much sugar.

I changed the original recipe to include a very important step that adds more apple flavor. Hope you enjoy this recipe as much as I do!

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup apples, chopped
1/2 cup chopped walnuts 
1 cup milk
1/2 cup plain yogurt
1/4 cup melted butter
1/4 cup sugar substitute or sugar
1 egg
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt 

TOPPING
1 cup apples, chopped
1 tbsp vegetable oil
1 tsp cinnamon
1 tbsp sugar substitute (or sugar if you prefer) 

DIRECTIONS

1. Preheat the oven to 400 degrees. Grease 12 muffin cups or line with paper liners
2. In a small sauce pan add 1 tbsp vegetable oil, 1 cup of apples, 1 tsp cinnamon, 1 tbsp Splenda (or sugar if you prefer). Stir on Medium heat for 6-7 minutes (or until mushy). Set aside to cool.
3. Mix the remainder of the ingredients (except for the topping) together using a wooden spoon. Batter will be lumpy. Fill muffin cups 2/3 full. Take a teaspoon of the Topping and place into the center of the batter of each muffin cup.
4. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Make 1 dozen.

INGREDIENTS
1 1/2 cups sugar substitute or 1 cup sugar (if not making sugar free)
1 cup mashed ripe bananas
1/2 cup vegetable oil
2 large eggs
1/4 cup buttermilk
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt

DIRECTIONS

1. Preheat oven to 350°F. Lightly butter two 9x13 cake pan with 1 1/2-inch-high sides; dust pan with flour. Combine sugar substitute, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Pour batter into prepared pan.
   
2. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake in pan on racks 10 minutes. Cut around cake to loosen; turn cake out onto racks and cool completely. Once cake has completely cooled, cut circles* out of the cake with a 2 inch biscuit cutter. Once you have all of the circles cut out, cut each in half and fill with filling placing other half on top. Top with whipped cream just before serving.

*you can also cut them into squares instead of squares.

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FILLING
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed

DIRECTIONS

1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.