Apple Cinnamon Muffins

Hey guys! You know it’s fall when it gets too dark to take good food pics after dinner… yesterday I made these AWESOME muffins but taking pictures of them in the semi-darkness would not have done them justice. But don’t worry, today you get the recipe.

This was my first fall baking project, and I’m really happy with the way that it turned out. When you need an easy, healthy fall treat, hit up these muffins. They’re mixed in a blender, so it’s actually a zero bowl recipe, and they have SO much cinnamon-y apple flavour. I used the rest of my Homemade Applesauce that I had frozen, as well as all of the fall spices, and maple syrup to top it off. There is zero refined sugar in these, and they’re also gluten free if you use gluten free oats. I haven’t tested this recipe with a flax or chia egg, but you can definitely try it out if you’d like to make these muffins vegan.

These kind of remind me of an apple cake, and are GREAT for breakfast or a quick snack. They might be some of my favourite muffins- I love my original Sugar-Free Muffins recipe, and my Mini Protein Muffins, but I’m a sucker for these fall flavours. Hope you enjoy!!

Apple Cinnamon Muffins

Serves: Makes 9 Muffins

Total Time: 45 minutes

Ingredients:

  • 2 cups oats (I used quick-cooking steel cut, but rolled work too)
  • 1 small egg
  • 1/4 cup pure maple syrup
  • 1 cup unsweetened apple sauce
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • 1 cup apples, peeled and diced
  • 1 tsp vanilla

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add all of the muffin ingredients, except for the diced apples, into a blender or food processor. Blend until mostly smooth; if you can see some oats still that’s all good.
  3. Using a spoon, mix the diced apples evenly into the batter.
  4. Grease 9 holes in a muffin tin with some more coconut oil. Scoop out the batter and fill the holes about 3/4 of the way using a tablespoon.
  5. Bake the muffins for 30-40 minutes, or until golden brown on the outside, and cooked through on the inside; you shouldn’t see any raw batter.
  6. Let the muffins cool completely and enjoy!

These muffins are so tasty! You can make a big batch and freeze them for a handy snack anytime:) Enjoy!

Yours Truly,

Olivia:))

Mini Berry Protein Muffins

Hey guys! My phone broke down the other day and so I couldn’t really take and edit my pictures like I wanted, so I decided to just postpone this post for a bit. But don’t worry because the next week or so is STACKED with bullet journal stuff and new recipes (like this one) and a reading challenge update. Make sure that you’re checking in every day because I’ll have new posts going up daily until the end of the month!

To kick off this posting extravaganza, I’ve got these awesome Mini Berry Protein Muffins. I’ve been trying out some protein powder recently, and I actually really like it! I don’t just mix it with milk or water and drink it straight though, I usually throw a scoop into my smoothie bowl which makes it super creamy. I find that it’s a good way to incorporate some protein into my breakfast. The brand I use is Vega and I have their Protein and Greens powder in vanilla flavour. But if you decide to buy some powder to try out for yourself, do some research to find out what the ingredients are and where the protein is coming from. There are all kinds of protein powder; some are vegan, some get protein from animal collagen, and some have some artificial ingredients. Just make sure that your powder is right for you. If you don’t have any protein powder on hand, you can try and sub it out for whole wheat or all purpose flour, although I haven’t tested those out.

Anyways, I needed some new ways to use my protein powder. So why not make some muffins? And mini muffins, while I’m at it! Everything is cuter when it’s smaller. These muffins are naturally sweetened with maple syrup, and I find that the protein powder gives them a really nice flavour, like cake batter or something. There’s also an egg in here, which does give some extra protein and also acts as a binder. All of this protein and some whole grains from the oats, paired with a great taste, makes these muffins the perfect way to start your day! I used them to top a smoothie bowl, because, come on, mini muffins on a smoothie bowl? Does that not sound like the BEST THING EVER?

And I forgot to mention that these muffins have berries in them! I used saskatoons because I still have a whole ton frozen, but blueberries would be great as well. Now that it’s summer you might even be able to throw some fresh ones in there. So yeah, those are all of the delicious details of these cute lil’ muffins. Go find yourself a bowl (that’s right- this guy right here is a ONE BOWL recipe), mix some stuff up, pop these babes in the oven for like 15ish minutes and you’ve got yourself a snack that be lookin like a SNACK! Enjoy;)

Mini Berry Protein Muffins

Serves: Makes about 20 Mini Muffins

Total Time: 30 minutes

Ingredients:

  • 1/2 cup vanilla protein powder
  • 1 cup oats (I used quick-cooking steel cut oats, but rolled oats also work)
  • 2 tbsp melted coconut oil (mine was pre-melted by the summa heat lol)
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup water
  • 1/3 cup fresh or frozen Saskatoon or blueberries

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit, and line 20 holes in two mini muffin tins with paper liners, or grease with coconut oil.
  2. Mix together all of the ingredients in a large bowl.
  3. Scoop the muffin batter by tablespoon into the lined or greased mini muffin tin. Bake the muffins for 15-17 minutes, until a toothpick stuck in the centre comes out clean.
  4. Enjoy on smoothie bowls, oatmeal, as a snack, in cereal, or with yogurt!

Have fun with these mini muffins! Don’t forget about the army of blog posts coming your way. See you tomorrow!!

Yours Truly,

Olivia;)))

Carrot and Apple Muffins

Hi guys! As much as I hate to think about it, summer is coming to an end, and that means that I need to start stocking my freezer with food for the new school year! These muffins are super moist and tasty, made with grated carrot and apple, as well as some banana for sweetness. They’re sugar free as well, making them a great healthy snack;) The batch that I made went straight into the freezer after they cooled off, so that I can just throw one in my lunch bag and it’ll thaw throughout the day. Honestly though, I’m not sure that they’ll last until September. Here’s the recipe!

Carrot and Apple Muffins

Serves: Makes 9 Muffins

Total Time: 70 minutes

Ingredients:

  • 1/2 cup grated carrot
  • 1 grated apple
  • 1 ripe banana
  • 1 tsp vanilla
  • 1 tbs olive oil (or oil of your choice)
  • 1 1/2 cup oat flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees farenheit.
  2. In a large bowl, mash the banana, then add in the grated carrot, apple, vanilla, and oil. Stir until well incorporated.
  3. In another bowl, mix together the oats, oat flour, baking powder, baking soda, and cinnamon.
  4. Add the dry ingredients to the wet and mix until a batter forms. It won’t be very runny, but this is normal.
  5. Scoop the muffin batter into a muffin tin lined with paper liners. Bake the muffins for about 40-50 minutes. I like to break one open and check the inside to see if it’s done. With these muffins, they’ll still look a bit raw in the middle after the 40 minutes are up, but if you leave them to cool completely then they’ll firm up a bit.
  6. Enjoy!

Hope you like this muffin recipe! It can easily be doubled if you want to make a larger batch;))) See you Friday.

 

Yours Truly,

MyDayIsBooked;)))