Protein-Packed Apple Spice Muffins


    80% Muffin


    Many in my life call me the princess and the pea. From being an emotional sponge to having allergies to seemingly everything, I stoically accept this name as nothing but true. My delicate nature extends to all things food-related as well. Aside from a rather impossible obstacle course of allergies, I also was raised with so much fiber and so little fat that my body rejects anything cooked in restaurant quantities of oil.


    Too much information? Most likely. But it is certainly relevant to why I like these muffins. Regardless of where I go, near or far, you will find me carrying a little reusable pouch of protein muffins. They give me the little protein and fiber kick I need to tide me over between feedings. Banana, cinnamon, apple, it doesn't matter. My body is about 80% muffin at any time. And free of copious amounts of oil, these little delights are the key to my svelteness and lack of persistent hanger.


    The Bear Necessities


    These muffins are not vegan. Aghast? Let me soothe your mind. I am far too allergic to most vegan protein sources to survive on plants alone. So I am a happy-go-lucky vegetarian and will defend these muffins to the grave.


    These spiced, apple muffins get their whole-grain, protein punch from the flour blend I use which is Kodiak Cake's Buttermilk Mix. It is available at Target and Costco and is likely the most consistent and defining breakfast food in my family since it first crossed our door.


    Kodiak Cake mix gets its protein from whey, which is made from milk – aka, not vegan. However, it is a wonderful way to supplement a mainly plant-based diet with a well balanced, nutritional pick me up.


    The Cloven Hoof


    These muffins are easy to throw together but they do require measuring the classic fall spices of cinnamon, cloves, ginger and nutmeg. You can always add a bit more cinnamon and leave another spice out. Just don't go overboard with the cloves as that can ruin just about anything.


    I make them with oat milk and a regular egg, but feel free to substitute a flaxseed egg and any type of milk you prefer. Also, I list the maple extract as optional but GET. IT. It is widely available at Whole Foods and my favorite discovery in life other than my husband and the fact that I like my brother.


    On to the recipe. If you make them, please leave a comment! I hope these provide you lightly spiced joy in lieu hanger as they do for me.


    Protein-Packed Apple Spice Muffins

    Yield: 16 muffins

    Printable Recipe


    Ingredients

    • 2 1/4 cups Kodiak Cakes (I use the Buttermilk mix)

    • ¼ tsp baking powder

    • 1 tsp cinnamon

    • ¼ tsp cloves

    • 1/2 tsp ginger

    • 1/2 tsp nutmeg

    • 3/4 cup brown sugar

    • Pinch salt

    • 1 cup oat milk (or other unsweetened milk)

    • 1 egg (you can sub flax egg)

    • 1/4 cup avocado or canola oil (use a lightly flavored oil)

    • 3/4 cup applesauce

    • ½ tsp maple extract (optional but oh so yummy)

    • ¾ + 1/4 cup apple pieces cut into 1/4 in. pieces (I recommend Granny Smith)

    • Topping

    • 2 tbsp oats

    • 2 tbsp brown sugar

    • 2 tbsp pepitas

    • ¼ tsp cinnamon

    • Pinch of salt


    Directions

    1. Preheat oven to 350 degrees F.

    2. Grease 16 muffin tins.

    3. In a large bowl, combine the Kodiak Cake Mix, baking powder, cinnamon, cloves, ginger, nutmeg, sugar and salt.

    4. In a medium bowl. wisk together oat milk, egg, oil, applesauce and maple extract.

    5. Fold the wet ingredients into the dry, just until combined.

    6. Gently fold in the apple pieces.

    7. Distribute the muffin batter between 16 cups.

    8. Combine topping ingredients in a small bowl. Sprinkle evenly over the muffins.

    9. Put the muffins in the preheated oven and bake for 24-26 minutes, or until the center spring backs to the touch. If your oven heats unevenly, rotate the muffin tin after 15 minutes.

    10. Remove the muffins from the oven and cool for 5 minutes. Run a butter knife along the edges of the tin and remove the muffins to a cooling rack to cool completely.

    11. Store in an airtight container on the counter for 24 hours or transfer to the freezer and heat muffins up as you want to snack.

    Buen Provecho!


    ♡ Elena