It seems to have become a weekly ritual for me to create a baked goods recipe, and this week was no exception. If you’ve seen my other recipe posts, you may have guessed that I like brownies/blondies and anything chocolate, banana, or pumpkin ;), but this time I wanted something different. I remembered I had this FlapJacked Cinnamon Apple Protein Pancake & Baking Mix lying around and thought some cinnamon apple muffins sounded really good! But, I didn’t want any regular old muffins…no. I wanted something with decent protein, low fat, and moist as hell! So, I set off to do just that, and considering the success I’ve had with the last few batches of brownies & blondies, I kept a similar recipe scheme going, with a few modifications of course.
Something that I haven’t tried yet was to add crushed cereal to my batter for sweet items, so I figured now was a good time to try. My cereal of choice this time around? Cinnamon Toast Crunch!!! Yup, one of the all-time greats in the land of cereal and Flexible Dieting/IIFYM came to the rescue. I opted this time around to actually incorporate it into the batter, but I think next go around, I’ll use it as more of a streusel type crumble for the top so you can actually get some of the cinnamon crunch :D.
Cinnamon Apple Protein Muffins
Yields: 18 muffins
🔸159g FlapJacked Cinnamon Apple Protein Pancake & Baking Mix
🔸48g sugar free instant pudding & pie filling mix in vanilla
🔸60mL vanilla (or plain) almond milk
🔸2 whole eggs
🔸80g liquid egg whites
🔸31g Cinnamon Toast Crunch cereal, crushed
🔸2 single serve sliced apple snack packs, diced*
🔸2 single serve units of unsweetened plain applesauce**
🔸150g plain Greek yogurt (I used 0%)
🔸1 scoop (30g) De Novo Nutrition Max MPS Whey Isolate in White Cake
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
- Preheat oven to 350F.
- Combine all dry ingredients in a bowl and incorporate, then add all other ingredients (except diced apples) and stir until well blended.
- Add diced apples to batter and fold in until evenly dispersed within batter.
- Place even amounts of batter into a 12-well and 6-well muffin pan lined with paper liners. If you don’t have liners, make sure to spray your pan with non-stick cooking spray for easy release once baked.
- Bake for approximately 15 to 18 minutes or until toothpick comes out clean.
- Let cool & refrigerate to keep freshness!
*If you don’t have sliced apple snack packs near you, then use a sliced medium to large apple of choice, just note that the macronutrients will vary
**If you don’t have single-serve applesauce units handy, then 2 servings of applesauce from a jar will do just fine.
(information below is approximate per serving)