It’s FINALLY starting to feel a little like fall here in Los Angeles…mind you, it’s still about 65-70 degrees each day. But, it’s getting much cooler at night and in the morning — which is amazing for my morning/sunset runs.
Since it’s taken so long for the weather to cool off a bit, I haven’t been in the “fall mood” until just recently…but now that it’s kicked in — we are in full force!!
Don’t get me wrong, I LOVE living in LA, but the one thing I do miss about living in New England is apple picking! It was a yearly tradition in my family and it’s something I really enjoyed…this recipe is actually one I have been making for years and I though it was about time I finally share it with YOU.
These are a perfect on the go breakfast and with my crazy schedule lately they have been a weekly meal prep MUST the last few weeks.
The BEST part of these apple muffins is that they are HEALTHY — and, of course, have big chunks of apples in the middle, YUM!
They are super easy to whip up and you can have them started and finished in just 25 minutes! Plus they are packed with protein! (I added Vital Proteins Vanilla Whey Protein to this batch — I’m obsessed with it lately! — but I’ve also use Hemp Pro 70 in Vanilla before too (it’s a good vegan alternative) — both are delicious!)
Plus with lots of spices and cinnamon — these are THE fall muffins to make!Print
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup protein powder (I suggest Vital Proteins Vanilla Whey Protein or Manitoba Harvest Hemp Pro 70 in Vanilla — you can also sub for more almond flour too!)
- 1–2 teaspoons ground cinnamon (I like a lot!)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 egg
- 1 cup nonfat Greek yogurt
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut sugar OR brown sugar
- 1 teaspoon vanilla extract
- 1–2 medium-sized apples, diced small (again, I like a lot!)
- extra oats or chopped walnuts for topping (optional)
- Preheat your oven to 350 degrees and lightly grease a muffin pan with coconut oil OR line them with paper or silicone liners, and set aside.
- In a large mixing bowl, sift together the oat & almond flours, protein powder, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the egg, yogurt, applesauce, coconut sugar, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the diced apples.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats or walnuts if desired.
- Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
What fall dishes have you been making up lately??