Although they’re called “breakfast muffins,” the combination of apples and oats also fills you up without filling you out when eaten for lunch, dinner or as a snack.
Ground flax and chia seeds lend a hearty, nutty taste and texture. Applesauce and mashed banana keep the muffins nice and moist.
I doubled the amount of cocoa powder used because I’m a chocoholic. Since cocoa powder has the tendency to dry out baked goods, I added two tablespoons of plain low-fat Greek yogurt to the batter to ensure extra moistness.
- Although the recipe calls for Honeycrisp or Fuji apples, I used Granny Smiths, which are tart and better for baking.
- The recipe produces three regular-sized muffins. However, you can easily double or triple the batter for grab-and-go breakfasts, lunches, dinners and snacks.
- Due to the natural sweetness of the fruit, I didn’t add any sugar or sugar substitutes to the batter.
- The recipe is also “limitless” in the sense you can add additional ingredients to the batter. I think raisins, nuts, and/or dark chocolate chips would taste incredible.
- Each muffin contains about 100 calories.
- What’s your favorite grab-and-go breakfast?
- What’s your favorite type of apple?
Related HGG Posts:
Presidential Muffins (Pumpkin Pie)