This recipe was adapted from the Berry Oatmeal Bake posted by @markefitness who has amazing meal prep ideas and recipes. You can find him on facebook or instagram. Since I only had apples on hand and was looking for a recipe that fit a bit better into my macros, I adapted it a bit to suit my needs and turned them into muffins for better portability.
Now because I am sure someone is inevitably going to ask me for the macros, here they are. Each muffin has137 calories, 19 grams of carbs, 4 g of fat, and 7g of protein. I usually eat one with a side of berries, or if I’m really active and on the go I’ll have two for a snack. They’re also really good with a dollop of protein nut butter spread on top.
Although my body building friends adore these, these gluten-free, dairy-free and nut-free muffins also make great allergy-friendly snacks for kid’s lunch boxes. Plus, with minimal sugar and lots of fibre, a good dose of protein and some healthy fats they provide long-lasting energy for active kids with the fuel they need to thrive.
Apple Oat Protein MuffinsPrint This
- 2 1/2 cups oats
- 3 tbsp coconut sugar
- 2 tbsp chia seeds
- 2 1/2 scoops vanilla vegan protein powder
- 1 tbsp cinnamon
- pinch of sea salt
- 2 cups vanilla almond milk
- 1/2 cup apple sauce
- 1/2 cup egg whites
- 1 tbsp vanilla extract
- 2 tbsp coconut oil
- 2 cups peeled and finely chopped apple (about 1 large apple)
- Preheat the oven to 375 degrees F.
- In a large bowl mix together oats, coconut sugar, chia seeds, protein powder, cinnamon and sea salt.
- In a medium sized bowl, whisk together almond milk, apple sauce, and egg whites.
- Pour wet ingredients into the dry ingredients, then stir in the coconut oil and the apples.
- Pour into a a muffin pan lined with silicone muffin cups.
- Bake for 35 mins or until cooked through and remove from oven.
- Remove muffin cups from the pan and let cool on a wire rack for 30 mins.