We made some yummy apple cinnamon muffins this weekend, with some slight changes for a healthier twist!
First, we stewed some apples, boiling diced apples in water until soft, or about 15-20 minutes.  Any good cooking apple should work; we found Braeburn apples on sale, which provided the perfect sweetness.
In a separate bowl, we mixed one cup of unground, whole wheat flour and one cup of unflavored Quest protein powder, 1/2 t salt, 3 egg whites, a dash of vanilla extract, and one cup sweetener of choice (we used agave nectar, although sugar or Splenda works just as well). We added a tablespoon of apple pie spice, although the same amount of cinnamon works, too.
Stir in your drained apple pieces, and 3/4 cup almond or soy milk (if you opt for regular or skim milk then reduce the amount by 1/4 cup).
Next, dish into a lightly greased muffin pan and bake in a preheated oven at 375 F for 25-30 minutes.  Be careful not to overfill the muffin tray!  I recommend filling to about 2/3 depth.  After a toothpick slides in and out clean, pull from the oven, cool, and enjoy!!  If you really want to spoil yourself, try melting 1-2 T coconut oil blended with cinnamon and just a bit of sweetener in a cup, then dip the muffin tops in for a super indulgent topping!

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