Ingredients
Scale
- 2 cups rolled oats (blended into a fine flour)
- 2 scoops vanilla protein powder (halal-certified)
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt
- 1/4 cup pure maple syrup
- 1 teaspoon alcohol-free vanilla extract
- 1 large apple, finely diced (about 1.5 cups)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with a non-stick spray.
- Place the rolled oats in a blender or food processor and pulse until they reach a fine, flour-like consistency.
- In a large mixing bowl, whisk together the oat flour, vanilla protein powder, cinnamon, baking powder, baking soda, and salt.
- In a medium bowl, beat the eggs. Whisk in the applesauce, Greek yogurt, maple syrup, and alcohol-free vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to stir until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the finely diced apple pieces until they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
- Bake for 18 to 22 minutes. You can check if they are done by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.
- Cook Time: 30 minutes