Freezer-friendly high protein muffins for a grab-and-go breakfast
Muffins often get a bad reputation for being low in nutrients and loaded with sugar. But these high protein muffins are healthy enough that you can eat them for breakfast or pack them for a snack without an ounce of guilt.
Protein packed with a boost of fiber, these muffins will help satisfy your hunger and keep your blood sugar levels stable. Grab them on the go, or slather on nut butter for a healthy timesaving breakfast.
To make these muffins allergen-friendly try any of the following swaps:
- Gluten free – Use certified gluten free oats
- Nut free – Try sunflower seed butter and hemp milk
- Sugar free – Try sweetening with stevia
Apple Cinnamon Protein Muffins
Makes 9 muffins
- 2/3 cup oat flours
- 1 heaped scoop of Organika® Vege Pro plant based protein
- 2 tbsp ground flaxseeds
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp of salt
- 1 tsp cinnamon powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ginger powder
- 1/2 cup nut or seed butter (peanut butter almond butter or sunflower seed butter)
- 1/3 cup almond milk (plain, unsweetened)
- 1/2 cup apple sauce (unsweetened)
- 1 tbsp pure maple syrup
- 1 cup apple chunks (about 1 apple)
- 1/4 cup of nuts
- Optional: top with more nuts
- Preheat the oven to 375°F
- Combine all the dry ingredients and mix to combine.
- Add the wet ingredients and mix until smooth.
- Stir in apple chunks and nuts.
- Scoop into muffin liners, and add toppings if desired.
- Bake for 20-25 minutes.
- Let stand in the pan for 5-10 minutes before moving to a cooling rack.
- Allow the muffins to cool before enjoying.
These muffins also freeze well, so it’s easy to make a batch or two in advance to have on hand for rushed mornings.