Adapted from a recipe I found last year on www.powerhungry.com, I made an adapted version of Apple Cinnamon Protein Muffins. When I am in my off-season, it is difficult for me to sacrifice taste... so I took a chance at various recipes in order to make clean eating more exciting and tasty. This was one of my favorite recipes of the various ones that I found and made, so I wanted to re-share it with everyone now that Tim and I are back into the swing of things while preparing for the wedding and also working toward some heavy gains in powerlifting!
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Apple Cinnamon Protein Muffins Recipe
2 1/2 cups almond flour/meal
3/4 tsp. fine sea salt
3 large eggs
1/3 cup unsweetened applesauce
2 tbsps honey
2 tablespoons coconut oil or vegetable oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 scoops Vanilla Whey 60 Protein
1 1/2 cups baked apples (Simply dice the apples and pan fry them with a little bit of coconut oil, 1 tbsp Stevia, and a tsp of cinnamon)
Muffin Sleeves (approximately 12)
1. Preheat over to 350 degrees F. Line 10-11 cups in a standard 12 cup muffin tin with paper or foil liners (NOTE: Depending on how "big" you want your muffins, you could get 11 out of the batch, but I filled mine pretty high. They do rise, but not an overwhelming amount like regular muffins.)
2. In a large bowl, wisk together the dry ingredients (i.e. almond flour, salt, cinnamon, protein powder)
3. In a small bowl, wisk together the wet ingredients (i.e. applesauce, honey, oil, eggs)
4. Add the wet ingredients (slowly) to the dry ingredients, mixing them together until blended completely. I folded my ingredients with a spatula at this point, I found it easier than using a wisk because it is a very thick batter.
5. Add in the baked apples last, making sure to mix them evenly in the batter before dividing them among the muffin cups.
5. Divide the batter evenly into the cups in the muffin tin. Obviously, depending on the size of the muffins, as mentioned before, you could get 10-11 out of the mix.
6. Bake the muffins in the oven for 14-18 minutes (Mine took about 18 minutes) until the centers are set and the muffins are golden brown on the edges. Once done, move to a cooling rack and let sit for 15-20 minutes, or until cool.