2 cups apples, peeled and shredded (4 large)
1½ cup whole wheat flour
3 cup old fashioned oats
⅔ cup firmly packed brown sugar
1½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ cup fat-free milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup fat-free Chobani Greek Yogurt
2 egg whites
¼ cup chopped walnuts
Amount: 1 muffin
Fat (g): 4
Sat. Fat (g): 0
Carb (g): 25
Fiber (g): 2
Protein (g): 5
- Preheat oven to 400 degrees and line muffin tin.
- Peel, then shred the apples until you reach the core using the large side of the box grater. Put in a strainer to remove juice.
- Spoon flour into measuring cups and level with a knife. Place flour in a large mixing bowl and add oats, walnuts, brown sugar, baking powder, baking soda, salt and cinnamon. Stir with a whisk.
- Combine milk, oil, vanilla, yogurt and egg whites, stirring until well blended in another bowl.
- Add wet ingredients to flour bowl and stir until just moist. Squeeze shredded apple to get rid of excess moisture, then add and stir.
- Spoon batter into a lined 12-cup muffin tin. Bake at 400 degrees for 20 minutes.
- Let cool for 5 minutes, then serve.
Apples that are crisp and crunchy work best, such as granny smith or fuji. For less mess, use an ice-cream scooper to spoon batter evenly into each slot. Add powdered ginger or nutmeg for a warm “spice cake” flavor.
These muffins provide a good source of fiber, high quality protein and omega-3 fatty acids. The fiber and protein will keep you feeling full while also aiding digestion and helping to build muscle. The Omega-3’s in walnuts help decrease inflammation and aid in recovery after an intense workout.