Apple, Cinnamon & Chocolate Protein Muffins

Did you know that some Starbucks muffins are over 450 calories with over 35g of sugar?

What if we told you we could match that light, rich and fluffy muffin texture for less than four times the calories and with a lip-licking 9g of protein too?

Well you now can – meet our awesome protein muffins!

The following is our recipe for some incredibly easy and tasty muffins that you can gobble up whenever you like whilst feeling totally guilt-free! They pack tons of health benefits including vitamins and minerals from the apples and tons of antioxidants from the dark chocolate and cocoa powder.

Did you know that high % cocoa dark chocolate contains a higher volume of antioxidants than most fruit and veg per 100g?

We love to see your versions of our recipes – be sure to share your photos and opinions of these protein muffins with us on Twitter (@TrainEatGain).

[separator style_type=’single’ top_margin=’15’ bottom_margin=’30’ sep_color=’#ededed’ icon=” width=” class=” id=”]

Ingredients

Makes: 6 large muffins
Macros*: Calories 103 kcal, Protein 8.5g, Carbs 11.3g, Fat 2.6g

40g whey protein powder
35g plain flour (preferably wholemeal)
25g oats
125g apple (we used Bramley Apples)
75g fat-free natural yoghurt
15ml semi-skimmed milk
2 medium egg whites
2 tsp agave nectar
25g 85% cocoa dark chocolate
¾ tsp 100% cocoa
1 ½ tsp ground cinnamon
1 tsp bicarbonate of soda
½ tsp salt

The nectar isn’t necessary to have in the muffins; it just gives it an extra bit of sweetness. If you aren’t too keen on cinnamon, this can also be left out.

[separator style_type=’single’ top_margin=’15’ bottom_margin=’30’ sep_color=’#ededed’ icon=” width=” class=” id=”]

Costs

£0.89 to make the recipe
£8.54 to buy all of the ingredients

This means you’ll have flour, oats, apple, eggs, agave nectar, yoghurt, milk, bicarbonate of soda, cinnamon and cocoa to spare. As protein powders vary hugely in price we left this out.

[separator style_type=’single’ top_margin=’15’ bottom_margin=’30’ sep_color=’#ededed’ icon=” width=” class=” id=”]

Method

Preheat the oven to 200°C (390F).

Dice the apple and add to a pan or microwavable container with a splash of water and the 85% cocoa dark chocolate. Microwave the mix or heat on the hob until it can be textured into a sauce.

The apple acts as butter to help bind the muffins and give it a moist texture.

Whilst the apple and chocolate are reducing to a sauce, prepare the egg whites, agave nectar, yoghurt and milk and weigh out the dry ingredients ready to add to the wet.

At this point, we suggest blending the oats to a fine flour like texture, to enable a soft, light and airy muffin. However if you like to add a bit of texture, you can leave them as they are.

When the apple and chocolate have reduced, add in the eggs, agave, yoghurt and milk and give it a good stir.

Slowly add the dry ingredients to the wet, folding the mix as opposed to a vigorous stir, to retain air bubbles (this gives the muffins a light, fluffy texture).

Once fully combined, carefully spoon out the mixture into the muffin cases until they are about ¾ full (this gives the muffins a nice mushroom shaped look when fully risen).

Place the muffins in the oven for around 12-15 minutes or until brown with a desired texture. When inserting a skewer, it should come out clean – this is how you know when they are done.