Ingredients
1 1/2 cups rolled oats
1 1/2 cups oat flour
2 scoops vanilla whey protein powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup plain Greek yogurt
1/2 cup milk
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups diced apples
1/4 cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C)
Line a 12-cup muffin tin with paper liners
In a large bowl, mix oats, oat flour, protein powder, cinnamon, baking powder, baking soda, and salt
In another bowl, whisk eggs, Greek yogurt, milk, maple syrup, coconut oil, and vanilla extract
Fold wet ingredients into dry ingredients until just combined
Gently mix in diced apples and walnuts
Divide batter evenly into prepared muffin tin
Bake for 20 minutes or until a toothpick inserted in center comes out clean
Cool in pan for 5 minutes, then transfer to a wire rack
Notes
Use a vanilla-flavored protein powder for extra cinnamon spice
Muffins stay fresh in an airtight container for up to 3 days
Substitute walnut oil for coconut oil if preferred
Freeze baked muffins for longer storage
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg