Flywheel Chicago Instructor and former pastry chef, Teddy Heidt shares his recipe for apple protein muffins–just in time for Thanksgiving.
APPLE PROTEIN MUFFINS
Makes: 10-12 muffins
Time: 1 hour (from start to finish)
2 cups of rolled oats (I used Quaker – non-quick cooking)
2 apples, diced (I prefer Golden Delicious but your favorite apple variety will work fine!)
2 scoops of vanilla protein (2-3 oz, whey protein works best for texture/flavor)
4 large egg whites
1 cup of non-fat Greek Yogurt
2 tbsp. coconut oil (or preferred oil)
1 tbsp. raw honey
2 tsp. cinnamon
1/2 tsp. baking powder
Pinch of kosher salt
Spray a cupcake pan with coconut oil spray and set aside.
Combine all ingredients into a mixing bowl and fold together until just combined (gently fold so as not to break up oats).
Using an ice cream scooper, divide batter evenly into the pan (typically will make 10-12 muffins depending on your preferred size).
Let batter sit while preheating oven to 350 degrees.
Once the oven is ready, place muffins in the oven and bake for 18-20 minutes or until the tops of the muffins are a golden brown. Enjoy or store in the fridge for up to 7 days!