As a continuing to recover carbaholic (and still failing miserably some days) I know that I've talked about my adding in more protein during the day as one of the ways that I lost weight. I try to start my day off with a high protein breakfast to help combat carb cravings during the day. If I tell myself I WILL eat good until dinner, than I know I can reward myself with a treat later that night. It's how I roll. I read some blogs and they talk about rewarding themselves with a piece of fruit. Can't do that. No, I need a cookie. Or something..carby.
These high protein apple cinnamon muffins actually contain an ingredient I HATE--protein powder! I don't know why, some love it, some hate it but I can taste it in my food and I don't like it--at all.
But I promise, you won't taste it in these high protein muffin bad boys. You can even sub the protein powder for quinoa, almond or oat flour and it will taste great. (Just know it will change the protein ratio).
Pssst...for you carbaholics come back Friday. Pumpkin season starts off with a bang with some white chocolate and pumpkin!!
- 1 cup oats
- 1 cup almond flour
- ½ cup brown sugar or coconut sugar
- 1 cup milk
- 4 tsp baking powder
- ¼ cup protein powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tbsp oil
- 1 cup applesauce
- 1 egg, lightly beaten
- 3 apples, chopped
- Preheat oven to 350 degrees. Lightly line a muffin tin with cupcake liners and lightly grease if necessary.
- In a blender or food processor, place the one cup of oats. Blend or pulse grind until a more flour like consistency is reached. Pour the oats into a small bowl and mix together the oat flour, almond flour, coconut or brown sugar and milk together in a bowl. Allow mixture to sit while you prepare the other ingredients.
- In a large bowl, mix together the baking powder, protein powder, cinnamon and nutmeg. Add in the oil, applesauce and eggs, stirring until smooth. Blend in the almond flour mixture and continue mixing until smooth. Fold in the chopped apples.
- Pour mixture into muffin holders, filling about ⅔ of the way full. Bake at 350 degrees for 18-22 minutes or until muffins spring back when lightly touched. Remove from oven and allow to cool slightly before eating.
*Your carbohydrate ratio will not change if you use coconut sugar over brown sugar. * Store leftover muffins in the freezer in an airtight Ziploc bag. Thaw at room temperature or heat for 15-20 seconds each muffin in the microwave.
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