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Apple & Cinnamon High Protein Muffins

Written by Jason Ferruggia Topics: Uncategorized

By Dave Ruel, “The Muscle Cook”

Makes 1 Serving (About 3 Muffins)

* – 3/4 cup oatmeal
* – 1/4 cup Oat Bran
* – 6 Egg Whites
* – 1/2 scoop (15g) of Vanilla Protein Powder
* – 1/4 teaspoon of Baking Soda
* – 1/4 teaspoon stevia
* – 1 tbsp of Flax Oil
* – 1 diced Apple
* – 2 Tbsp of Unsweetened Apple Sauce
* – 1/2 teaspoon of Cinnamon
* – 1/2 teaspoon of Vanilla Extracts

* 1. In a blender, mix All the ingredients (except for the diced apple), blend until the mix get thick
* 2. Add the diced apple and stir (with a spoon or spatula)
* 3. Pour the mix in a muffin cooking pan, Cook at 350 degrees F until cooked (about 30mins)

Nutritional Facts (Per Serving)
* Calories: 598
* Protein: 31g
* Carbohydrates: 65g
* Fat: 13g

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5 Responses to Apple & Cinnamon High Protein Muffins

  1. Tom March 16, 2011 at 8:26 am #

    Just quickly, you often mention using “a cup”, this might be a general cooking term or something but how much do you actually use in “a cup”?

  2. Dean Coulson October 6, 2011 at 6:54 am #

    Whats the difference between oat meal and oat bran?

    • Sal October 6, 2011 at 7:14 am #

      @Dean Coulson: Oatmeal is the general term for oat groats. Comes in a few different varieties but the recipe would probably be best using rolled oats. Steel cut oats would probably lend to a harder, denser, less-tasty muffin. Oat bran is the hard outer shell of the grain. This recipe has many benefits from the use of both the oat bran and the oatmeal over recipes that just use one or the other. The oat bran contributes more protein and fiber while the oatmeal is a much better binding and textural agent than the oat bran alone.

  3. Tommy H October 6, 2011 at 7:49 am #

    @ Dean Coulson

    Hope this helps