Apple Cinnamon Muffins

Name: Greek Yogurt Blueberry Protein Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 cup plain greek yogurt; 1 cup blueberries; 2 large eggs; 1.5 cups oat flour; 0.5 cup honey; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 0.25 teaspoon fine salt

Chef

Method

1
Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
5 min190°C
2
Whisk the flour, baking powder, cinnamon, and salt in a medium bowl. Peel, core, and finely dice the apples.
5 min
3
Melt the butter and let it cool slightly. In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the eggs, milk, and vanilla.
3 min
4
Fold the dry ingredients into the wet mixture just until a few streaks of flour remain. Fold in the diced apples; do not overmix.
2 min
5
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
3 min
6
Bake until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs, 20 to 24 minutes.
22 min190°C
7
Cool the muffins in the pan for 5 minutes, then transfer them to a rack. Serve warm or cool completely before storing.
5 min

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12 muffinsAmerican

Greek Yogurt Blueberry Protein Muffins

Cook

0

Chef

Method

1
Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
5 min175°C
2
In a large bowl, whisk the Greek yogurt, eggs, honey, and vanilla until smooth.
2 min
3
In a separate bowl, stir the oat flour, baking powder, and salt. Add the dry ingredients to the yogurt mixture and mix gently just until combined; do not overmix.
3 min
4
Fold in the blueberries gently, then divide the batter evenly among the muffin cups.
3 min
5
Bake for 20 to 24 minutes, until the tops spring back lightly and a tester inserted in the center comes out clean.
22 min175°C
6
Cool the muffins in the pan for 5 minutes, then transfer them to a rack to cool further.
5 min