Apple Protein Muffins
A grab-and-go fuel bundle that’s easy to pack for work, school or in your workout bag, these apple protein muffins will become a breakfast and snack staple.
Recommended Apple Varieties:
Michigan Applesauce, Ambrosia, Gala, Golden Delicious, Jonagold
INGREDIENTS:
- ½ cup unsweetened applesauce
- ¾ cup plain 2% Greek yogurt
- 2 large eggs
- ¼ cup almond butter, (or peanut butter)
- ½ cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 ½ cup old-fashioned oats
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 cup peeled, finely diced Michigan Apple
- ¼ – ½ cup dark chocolate chips, optional
Serving Size:
Makes 12-14 standard muffins
INSTRUCTIONS:
- Preheat the oven to 375°F. Grease a standard muffin pan or line it with lightly greased paper liners.
- In a large bowl, whisk together the applesauce, Greek yogurt, eggs, almond butter, brown sugar, and vanilla until smooth.
- In a separate bowl, whisk together both flours, baking powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients until almost combined. Fold in the diced apples and optional chocolate chips, stopping as soon as no dry flour remains. Avoid beating or thoroughly stirring the batter.
- Fill each muffin cup approximately ¾ full. If you have extra batter, use a second pan.
- Bake for 22–25 minutes, checking at 20 minutes. The tops should spring back lightly, and a toothpick inserted into the crumb should come out without wet batter.
- Let cool in the pan for 5–10 minutes, then transfer to a wire rack.
