Now granted, I love to bake so occasionally I'll bake them a cake or make some biscuits for breakfast but it's rare (a fact that is much complained about in my house...but when I say moderation, I mean moderation!).
But the game has changed, Foodies. Those kids that were so little when I started this blog are now teenagers. One has her own source of income. I believe in letting them make some decisions for themselves so while I can pout all I want to about junk they buy, so long as it's not all day, every day, I pretty much let it go (those with teenagers can attest that choosing one's battles at this point is essential!)
Why do I tell you this?
Instead, I whipped out my copy of "The Bariatric Foodie Breakfast Book" and made these instead. Now this is a slight departure from the recipe in the book (I played with my food!), but the book has a bunch of protein muffin recipes. Way better choices than the sugar-topped muffins (or at least I'll keep telling myself that...).
Nik's Apple Cinnamon Protein Muffins
Dry Ingredients:
- 1 c. oat flour (I'll explain that in a minute)
- 1/2 c. soy flour (almond flour works too if you don't want to do soy but it will affect the protein count)
- 1/2 c. vanilla protein powder of your choosing (I used this)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
Wet Ingredients
- 1 very large apple (I used a Honeycrisp but any large, sweet baking apple will do), grated
- 1 tsp. vanilla
- Sweetener of your choice equivalent to 1.25 c. sugar (I use Splenda which measures 1:1 with sugar, be sure to check your favorite sweetener! Btw, the Bariatric Foodie Breakfast Book also includes a complete conversion chart for all the major kinds of sugar substitutes.)
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 large eggs, beaten
- 1/4 c. milk
Directions:
Preheat your oven to 350 degrees.
If you have oat flour on hand, great. If not, it's easy to make. Put a cup of quick oats in a blender and whiz until flour happens! Put that in a bowl and add the rest of the dry ingredients and then whisk them together.
In another bowl combine your grated apple with the rest of the wet ingredients and stir to combine.
Add the wet ingredients to the dry ingredients and mix. It will seem as if there's not enough wet stuff there but just keep mixing. It will all coat, I promise!
After it's all coated, it should be pretty thick. Add the milk and then stir. That loosens it up a little bit (it'll be about the consistency of cooked oatmeal).
Fill lined cupcake tins (fill them 3/4 of the way). This recipe yielded 16 regular sized muffins for me. You can also do mini-muffins. If you do, report back on how many you get! (Note: yes, they freeze beautifully, just wrap them tightly).
Bake for 20-25 minutes or until a fork comes out clean (or in my case the fork came out with a crumb and not liquid). Allow to cool. You can top them with just about anything. I like either whipped Greek yogurt cream cheese on top or a smear of peanut butter. Nom, nom, nom!
As is the custom, here are the outtake photos of the muffins.
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| True Fact: I actually am pretty obsessed with the swirliness of things like peanut butter in photos! |
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| This one was good...but I wasn't sure if I was going to present the muffins with the PB so...yeah. |
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| I reduced the size of this one so you can't see, but the photo is not in focus. Plus the glass bowl was way too close to the muffin! #FoodBloggerNeuroses |
Now a funny thing happened with these muffins. I set them to cool with four set aside with a note that they were to be photo'd for the blog (in food blogging households effective communication is essential!). The next morning, four of my 16 muffins were gone. The next morning another four. The next morning another four. How 'bout that?
Anyhoo...for more protein muffin recipes than you can shake a spatula at, check out The Bariatric Foodie Breakfast Book, available in hardcopy and Kindle on Amazon
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