Oh, Fall. How I love you so.
I also love muffins. And cake. And donuts. Honestly, I love any sort of sweet, carb-y dessert-like thing. Don’t we all?
But, of course, too much of a good thing isn’t always… well, good, especially if you’re watching your weight/calories/dessert quota, which is why I created this recipe for Cinnamon Apple Protein Muffin Tops. Each one has less than 250 calories and nearly 8 grams of protein, so they’ll satisfy both your sweet tooth and hunger without derailing your diet.
And… these muffin tops are so easy to make. You can whip up a big batch to freeze for later or just enjoy them all week long. (I stored mine in the fridge and reheated them in the microwave, but they’d probably be fine on your kitchen counter too.) They’re a great dessert or even a quick breakfast paired with a smoothie or some eggs. I hope you love them as much as I do!
- 1 cup rolled oats
- 1 cup FlapJacked Cinnamon Apple Pancake & Baking Mix
- 1 egg
- 1/3 cup sugar
- 1/4 cup almond milk
- 4 tbsp butter, softened
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup chopped apples
- walnuts, raisins, dried cranberries, etc. (optional)
Preheat oven to 350 degrees F. Combine above ingredients in a large bowl and mix well.
Coat a muffin top tin with non-stick cooking spray and divide batter evenly among cups.
Bake for 14-16 minutes or until tops are lightly browned. Remove from oven and allow to cool slightly before serving. Recipes makes 6 muffin tops.
FYI: The pan that I used for this recipe is actually one for ice cream sandwiches. It worked okay– although, I had some sticking issues– so I think a muffin top tin would probably work better.