Name: Apple Cinnamon Protein Muffins with Monk Fruit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 scoops vanilla whey protein powder; 1.5 cups almond flour; 1 cup gluten-free oat flour; 1 cup monk fruit sweetener; 2 tsp ground cinnamon; 2 tsp baking powder; 0.5 tsp sea salt; 2 cups liquid egg whites; 2 cups nonfat plain Greek yogurt; 2 tbsp coconut oil; 1 tbsp vanilla extract; 2 medium honeycrisp apples; 0.5 cup chopped walnuts

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 350°F (175°C) and line a jumbo 6-cup muffin tin with parchment liners or grease thoroughly with coconut oil.
In a large mixing bowl, whisk together the vanilla protein powder, almond flour, oat flour, monk fruit sweetener, cinnamon, baking powder, and sea salt.
In a medium bowl, combine the liquid egg whites, Greek yogurt, melted coconut oil, and vanilla extract, stirring until the mixture is smooth and well-incorporated.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, ensuring no large dry pockets remain.
Core and dice the honeycrisp apples into small pieces, then fold them into the batter along with the chopped walnuts.
Distribute the thick batter evenly among the 6 jumbo muffin cups, filling each nearly to the top.
Bake for 28-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Ingredients

Instructions

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