Cinnamon apple protein muffins
285 cals, 12p, 25c, 14f (per meal)
1/2 cup (47g)
2 small (2-3/4" dia) (298g)
1 cup (90g)
1 tsp (5g)
1/2 tbsp (4g)
1 1/2 large (75g)
4 tbsp (60mL)
4 tbsp (60mL)
2 tbsp (27g)
1/2 cup, chopped (59g)
1/8 cup(s) (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 325F (160C) and line muffin tin (look at number of muffins in serving size of recipe details).
2
Add water and apples to a pan cook for about 8-10 minutes until apples have softened. Set aside.
3
Meanwhile, add oats to blender and blend until it forms a flour like consistency.
4
Transfer oat flour to a large bowl and add the protein powder, baking powder, cinnamon, and most of the walnuts (reserve some to top the muffins with). Mix well.
5
In a separate bowl, whisk the eggs, milk, coconut oil, and maple syrup together. Add to the oat mixture along with the apples and mix until a batter forms.
6
Fill muffin tins, top with remaining walnuts and bake for 25-30 minutes or until cooked through. Serve.
7
Meal prep note: Store leftovers in airtight container in fridge or individually wrap and freeze. Reheat in the microwave.