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Apple Oatmeal Protein Muffins

These are delicious Apple Oatmeal Protein Muffins What a great way to start the day! They'll boost your energy, provide you with extra protein, and they're perfect before or after exercise, for breakfast, or for a quick snack.

I have added mine I ❤ Vanilla protein The powder boosts the protein content and helps balance the nutritional content of this delicious little meal. After all, protein is super filling, so when you add it in, you'll feel more satisfied and full and less likely to eat all the muffins in one sitting!

They also contain some of my favorite fiber-rich foods like oats and apples. Fiber is an important part of our diet, it supports good gut health, helps slow the absorption of sugar in our system, and keeps blood sugar levels stable and energy adequate (1, 2).

oat Especially slow digestion, known for helping regulate blood sugar levels (3), and is an excellent long-lasting energy source. Whole oats are rich in antioxidants, which have been shown to protect the body from free radical damage and play an important role in preventing disease (4) and is rich in soluble fiber, which helps with satiety and gut health (3).

These muffins are perfect for those busy times when you're on the go or don't feel like cooking. enjoy!

Apple Cinnamon Oatmeal Protein Muffins

yield: 10 muffins

You will need: Mixing bowl, measuring cup and spoon, wooden spoon, muffin tin, muffin liners (optional)

key: T = tablespoon; teaspoon = teaspoon

raw material:

  • 1 1/2 cups old-fashioned oatmeal
  • 4 spoons (120 g) Vanilla protein powder
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups oat milk
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 medium green apple, peeled, cored and chopped (about 1 cup)


  1. Preheat oven to 350°F.
  2. Spray a 10-cup muffin pan with nonstick cooking spray (or use cupcake liners) and set aside.
  3. Place oats, protein powder, baking powder, cinnamon, and salt in a large bowl and stir until well combined.
  4. In another mixing bowl, whisk together the oat milk, eggs, maple syrup, and vanilla extract until just combined.
  5. Divide mixture evenly among 10 cups in prepared muffin pan.
  6. Bake at 350°F for 25 minutes, or until tops of oatmeal cups are lightly golden and firm.
  7. Remove from oven and allow to cool in pan, about 5 to 10 minutes, then remove from muffin pan and transfer to a wire rack to finish cooling.

nutrient content

Serving size: 2 muffins

Serving size per recipe: 5

Calories per serving: Chapter 362

protein: 25g

carbohydrate: 38 grams

fat: 8 grams

I hope you enjoy these! Leave me a comment below and let me know how your muffins turned out – I love hearing from you!

I ❤Whole Betty Vanilla Protein Powder by Betty Rocker Great for baking and my go-to protein shake! It's organic, contains 20 grams of plant-based protein, and is a blend of 4 different superfoods!


refer to:

  1. Slavin, Joanne L. “The American Dietetic Association's Position: The Health Effects of Dietary Fiber.” Journal of the American Dietetic Association roll. 108.10 (2008): 1716-31. doi:10.1016/j.jada.2008.08.007. network.
  2. Slavin, Joanne. “Fiber and Prebiotics: Mechanisms and Health Benefits.” Nutrients roll. 5,4 1417-35. April 22, 2013. doi: 10.3390/nu5041417. network.
  3. Hou Qingtao et al. “Metabolic effects of oat intake in patients with type 2 diabetes: a systematic review and meta-analysis.” Nutrients roll. 7,12 10369-87. December 10, 2015. doi: 10.3390/nu7125536. network.
  4. Razane, Prasad et al. “Nutritional Advantages of Oats and Their Opportunities for Value-Added Food Processing—A Review.” Journal of Food Science and Technology roll. 52,2(2015):662-75. doi:10.1007/s13197-013-1072-1. network.

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