Name: Apple Cinnamon Protein Muffins with Monk Fruit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 scoop vanilla whey protein powder; 4 cup almond flour; 2.5 cup gluten-free oat flour; 2 cup monk fruit sweetener; 4 tsp ground cinnamon; 4 tsp baking powder; 1 tsp sea salt; 3 cup liquid egg whites; 3 cup nonfat plain Greek yogurt; 6 tbsp coconut oil; 2 tbsp vanilla extract; 3 medium honeycrisp apples; 1.5 cup chopped walnuts

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment liners or grease thoroughly with a small amount of 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 until no lumps remain.
In a separate medium bowl, whisk together the liquid egg whites, Greek yogurt, melted coconut oil, and vanilla extract until the mixture is smooth and creamy.
Pour the wet ingredients into the dry ingredients and use a spatula to fold them together gently until just combined, being careful not to overmix the batter.
Core and dice the honeycrisp apples into small, uniform pieces, then fold them into the batter along with the chopped walnuts.
Distribute the thick batter evenly among the 12 muffin cups, filling each nearly to the top to ensure a hearty serving.
Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the tin from the oven and allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely before serving.

Nutrition

Ingredients

Instructions

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