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I made this over the weekend and they are already gone...Yeah, the boys approved! Ha-ha. :)
Are muffins healthy?
Typically store-bought muffins are not the healthiest options. Even the bran muffins are not the healthiest...they are typically packed with loads of sugar and unhealthy fats. Most muffins are made with white flour, vegetable oil, and a lot of sugar. In fact, the average bakery blueberry muffin has over 500 calories. Yikes!
When you make your own, you can be ensured that you are using healthier ingredients, less sugar and healthy fats. AND you know EXACTLY what you are putting into your mouth. No hidden ingredients.
PLEASE: Make sure your muffins are fully cooled before storing them. They can be kept in an airtight container on the counter for up to 4 days. If you plan on keeping them for more than 1-2 days I recommend storing them in the refrigerator.
You can also freeze these. Let them fully cool. Place in a freezer safe container or bag and store up to three months.
They can easily be defrosted overnight in the fridge and can be microwaved for 1 minute (or until defrosted).
Feel free to try this recipe out! Let me know how you like them!
Ingredients
1 cup unsweetened applesauce
1/2 cup unsweetened almond milk
1/4 cup plain Almond-Greek-Style yogurt (I used Two Good Vanilla - gluten free and non-GMO)
2 tbsp coconut oil
1 egg (buy from your local farmer!)
1 tsp vanilla extract
1 1/4 cups rolled oats
1 cup almond flour
1 scoop vanilla protein powder OR you could add Hemp powder or flax meal
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
***Optional - I added about 1 cup chocolate chips - you could also add cinnamon chips or walnuts!
Note: The nutritional label is calculated WITH chocolate chips!
Directions
1. Preheat the oven to 375 degrees.
2. In a large mixing bowl combine the applesauce, almond milk, yogurt, coconut oil, egg, and vanilla extract. Mix.
3. Add the remaining ingredients and stir until combined.
4. Spray a standard muffin tin with cooking spray.
5. Add the muffin batter, filling about 2/3 of the way up.
6. Bake for about 22-25 minutes. The muffins should look lightly browned. Test with a toothpick; it should be cooked if the toothpick comes out clean.
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