These super-moist muffins are a snap to whip up! Make a quick batch right after dinner, let them cool while putting the kids to bed and pack them away before lights out for mom and dad. This is a quick and healthy breakfast option without having to fire up the oven first thing in the morning. Since we use real food in our recipes, these muffins are great alternatives to those dry, pre-boxed muffins found on supermarket shelves. Feel free to substitute your favorite dried fruits like blueberries, cherries, strawberries; whatever you like! After one batch, these will quickly become a go-to in your house !
1/2 cup flour
2 scoops Lean Body Baking protein
1 cup Old-fashioned oats
1 1/2 tsp. Baking powder
1 cup Vanilla Greek yogurt
1 whole egg
pinch of salt
1 tsp. Cinnamon
3/4 cup Applesauce
1 Apple, peeled & grated
1/4 cup brown sugar
1/2 cup dried cranberries
1. Preheat oven to 350 degrees. In a large bowl, combine flour, oatmeal, baking powder, baking soda and salt.
2. In a separate bowl, whisk egg together with yogurt, brown sugar, apple and cinnamon. Mix together then add cranberries and fold until well combined.
3. In a greased muffin tin, fill each cavity 3/4 of the way up with muffin batter then top with a sprinkle of oats (optional).
4. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and store in an airtight container for up to 5 days.
Nutritional Information: per 2 muffins
30g Carbohydrates; 5g fiber