Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup vanilla protein powder (whey or plant-based)
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk of your choice (dairy, almond, or oat milk)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 cups finely diced apples (like Gala or Honeycrisp)
- Optional: 1/4 cup chopped walnuts or raisins
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 12-cup muffin tin with cooking spray or use paper liners.
- In a large mixing bowl, whisk together the rolled oats, protein powder, cinnamon, baking powder, and salt until well combined.
- In a medium bowl, beat the eggs slightly. Whisk in the milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir well until the oats are fully coated.
- Gently fold in the diced apples and optional walnuts or raisins.
- Let the mixture sit for about 5 minutes. This allows the oats to soak up some of the liquid, ensuring a moist texture.
- Divide the batter evenly among the 12 muffin cups. They will be quite full, which is fine as they do not rise much.
- Bake for 20 to 25 minutes, or until the tops are firm to the touch and a toothpick comes out clean.
- Remove the tin from the oven and let the cups cool in the pan for at least 10 minutes before removing them.
- Serve warm or let them cool completely on a wire rack for storage.
- Cook Time: 25 minutes