I don’t know about you but I love the smell of Apple Pie and Apple Crisp. These muffin/protein bars filled my house with that delicious apple/cinnamon scent! I love these! These are my favourite to-date. They’re fresh and clean tasting. For me, these almost feel like a treat but they’re not. They are perfect clean energy for your weight loss/leaning out goals. Enjoy these and I hope they’re a hit in your house like they were mine.
*All these protein muffin recipes can be made in a lightly greased 8 x 8 baking dish then cut into squares OR you can make them in muffin tins like I choose to. Either way they are delicious.
Healthy Apple Crumble Muffins or Protein Bars
Makes 12.
Ingredients:
- 1 Cup Oat Flour *see notes below
- 2 Scoops Natural Protein Powder (plain whey works great)
- 6-8 Packets Stevia (for more information on baking with Stevia click here)
- 2 Tsp Cinnamon
- ½ Tsp Baking Soda
- ¼ Tsp Sea Salt
- 4 Egg Whites
- 1/2 Cup Water
- 3 Peeled and Chopped Apples or 1 Cup Unsweetened Natural Apple Sauce
- 1/3 Cup Plain Non Fat Greek Yogurt *See Greek Yogurt Tip below
- 1 Tbsp Vanilla Extract
- 1 Apple Cut into 12 Thin Slices (Set Aside to Top Muffins)
Prep Directions:
Oat Flour Directions – To make oat flour simply take dry oatmeal and blend it until it is flour consistency.
Apple Puree Directions – I used chopped apples and pureed them in the food processor. If you’re in a time crunch or don’t want to do this you can use unsweetened natural apple sauce.
*Greek Yogurt Tip – If you do not have Greek Yogurt on hand you can use non-fat or dry curd cottage cheese in its place (simply puree the cottage cheese first).
Directions:
- Preheat oven to 350.
- Mix all dry ingredients together. Then mix in all wet ingredients. Stir until smooth and blended.
- Lightly spray muffin tin with oil (extra virgin olive oil).
- Place batter evenly in muffin tins.
- Place 1 thin apple slice on top of each muffin.
- Bake for 25-30 minutes (check them at the 20 minute mark and keep an eye on them for the last 10 minutes).
- Remove from the oven, gently remove them from the tin and place on a cooling rack. These are very moist and fragile until they cool.
- Once they cool they are firm and yummy! Place in a sealed container.
Notes:
*Makes 12 protein bars/muffins.
**Serving size for women is 2 (4 for men).
***DAMY Members can have 2 for meal 2 or 4.
Dear Amy, I just made these but didn’t have the best results. The flavour is amazing which tells me I’m on th right track but the texture was not great. The mixture was very moist going in but it seemed okay. However taking them out – the top is nice but the lower half is paler, almost like it hasnt cooked that well.
The texture is just too moist and when you pull them apart they are just not very light. Basically I think there are a few areas that might have caused the problem.
I used four medium egg whites (do you use small)
Are all protein powder scoops the same size?
My apples were just above medium size but I did measure the purree which came out as a cup exactly.
Lastly I take it your often is Fahrenheit – mine is Celsius so I looked at a conversion and set it to 180, it was well preheated BUT I had it set to only over and not fan assisted oven – you didn’t specify anything particular so I thought I would play it safe with only oven. Is yours fan assisted and am i getting the conversion right.
From the way they came out, the texture, I am tempted to leave out an egg white – they seemed that eggy cake way..
Please let me know your thoughts. I want to get this right cause the flavour I have to say is gorgeous 🙂
Aly 🙂
Hi Amy,
I had the same problem. The middle didn’t seem to cook, which was a shame because they smelt fantastic.
oh also, I cooked them using one of the Silicon Baking trays – first time I’ve used one of those – anyone else had problems with that…?