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Apple Cobbler Protein Muffins

If there's one thing I could never live without, it would be muffins! In fact, there once was a time in my life when my nickname was "Muffin" because for years, every morning I bought a blueberry muffin for breakfast from my favorite deli back in Chicago. The sad part about muffins, they can be SO bad for you! Tons of calories, sugar and fat all wrapped up into a tasty morsel. That's why it's been one of my life's mission to make the perfect healthy muffin, and I think I came pretty darn close with this one!


Makes 15 Muffins. Per muffin: Calories: 200; Protein: 10g; Carbs: 24g; Fat: 8g; Fiber: 2.6g


  • 1 1/4 Cups of Oat Flour

  • 2 Scoops of Vanilla Whey Protein Powder

  • 1/2 tsp Baking Soda

  • 2 tsp Cinnamon

  • 4 TBS Ground Flaxseed

  • 2 Eggs (room temperature)

  • 1 Cup of Diced Green Apple

  • 1/2 Cup Coconut Sugar

  • 1 6oz. Container of Greek Yogurt (I prefer Chobani or Siggi's Low-Sugar Vanilla)

  • 1/2 Cup of Unsweetened Applesauce (this would be one small individual container)

  • 1/3 Cup of Melted Coconut Oil

For the Crumble (optional - nutrition breakdown is with the crumble):

  • 2/3 Cup of Quick Oats

  • 1/3 Cup of Coconut Sugar

  • 1 tsp Ground Cinnamon

  • 2 TBS Solid or Cold Coconut Oil or Grass-Fed Butter

For the crumble, place the ingredients in a small bowl and pinch together the ingredients until they form little pea size balls or a lumpy texture.


  1. Preheat oven to 350.

  2. In a large bowl, mix together all the dry ingredients.

  3. In a separate bowl, whisk together the wet ingredients.

  4. Slowly fold in the wet ingredients into the dry and mix until combine, but to not over-mix.

  5. Let batter sit for a couple of minutes to thicken.

  6. Spray a muffin tin or use muffin liners and evenly divide the mixture amongst the muffin tins until they are 2/3 full.

  7. Top each of the muffins with a spoonful of the crumble.

  8. Bake in the oven for 25 to 30 minutes, or until the muffins are golden brown and pass the clean toothpick test.

  9. Allow muffins to cool slightly before removing from pan.

Cool the muffins to room temperature before storing. Store in fridge for up to 5 days or freeze for up to 3 months.

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