Apple Spiced Oatmeal Muffins (Applesauce & Greek Yogurt)

5.0/5 rating (1 votes)
  • Ready in: 1.00
  • Serves: 12
  • Complexity: medium
  • kcal: 92 /each
  • Origin: Starters
Apple Spiced Oatmeal Muffins (Applesauce & Greek Yogurt)

Ingredients

  • (Dry Ingredients)
  • 114g, 8oz Oat Flour (I use Bob Red Mill Whole Grain Oat Flour)
  • 80g, 1 cup Whole Oats
  • 20g, 3tbs Flax Seed Meal
  • 2 tbs Stevia (Optional: Brown Sugar Splenda can replace up to 1tbs)
  • 1/8 salt
  • ¼ Nutmeg
  • ¼ tsp Ginger
  • 1tsp Cinnamon
  • 1 ½ tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
  • ¾ tsp Baking Soda
  • (Wet Ingredients)
  • 50g Egg White (Equivalent to one large whole egg)
  • 128g, ½ cup + 1tbs Greek Yogurt (Chobani is my preference)
  • 142g, ½ cup + 1 tbs AppleSauce (No sugar add)
  • 1tsp Vanilla
  • 4tbs, ¼ cup Almond Milk/Coconut Milk
  • (Fold In Batter)
  • 125g, 1 cup Chopped Apples **See Note Tips/Suggestions Below**
  • (375 Degrees for 20-22mins)

Directions

    06-Apple-Muffins
  1. Preheat oven to 375 degrees. Lightly spray Muffin Pan and set aside.
  2. Combine all Dry Ingredients in large bowl, set aside.
  3. Combine all Wet Ingredient in bowl, set aside.
  4. Make tunnel in center of Dry Ingredient. Slowly pour Wet Ingredients and combine gently. Do not over stir or beat.
  5. Fold in chopped apples.
  6. Divide batter into 12 muffin cups (Full Pan).
  7. Place in oven and bake for 20-22mins.
  8. Remove from the oven; allow to cool in Muffin Pan for 5-10mins.
  9. Remove from Muffin Pan and place on Wire Rack (or plate) to cool.
  10. (Optional) Top with Creamy Cashew & Greek yogurt frosting or frosting of choice.
  11. To store, place in food container with sealable top, place in keep in refrigerator until ready to use.
  12. Enjoy!!!

What you need:

  • Two Large Bowls
  • Measuring Spoons
  • Whisk or Large Fork
  • Muffin Pan
  • Cooking Spray/Oil
  • Scale
  • Baking Cups (Parchment or Foil are best)
  • Food Storage Container

Tips/Suggestions:

  • 09-Apple-MuffinsPaperChef Large Parchment Baking cups or Foil Liner Baking Cups are the best to use. They keep muffins from sticking to muffin tin sides.
  • To reheat muffins, place in microwave for 45secs to 1 min. Add more time as needed.
  • Chop apples into thin slices or smaller chunks, based upon preference. Two examples are provided in pictures. Red apples are cut into smaller chunks/slices (my preference) and green apples are cut into larger chunks.

**Do you need frosting ideas???**

Protein Frostings:

  1. 14g Protein Powder of Choice + 56g (1/4cup) Greek Yogurt + ½ to 1 tbs Almond/Coconut Milk + 1 tsp Stevia (Optional) + ½ tspVanilla (Optional)
  2. 1-2tbs Nut Butter of Choice (Cashew, Peanut, Almond) + 56g (1/4 cup) Greek Yogurt + ½ to 1 tbs Almond/Coconut Milk + 1tsp Stevia (Optional) + ½ tsp Vanilla (Optional)

(Blend or Process Frosting above--I used Dymatize Elite XT Banana Nut or Vanilla for protein frostings. They make great frostings).

Nutrition / Macros for 1 muffin:

  • Calories: 9208-Apple-Muffins
  • Fat: 2g
  • Carbohydrate: 15g
  • Protein: 4g

Full Batch Nutrition / Macros (12 Muffins, Full Pan):

Total Calories: 1,107

Total Fat: 22g

Total Carbohydrate: 178g

Total Protein: 54g

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