Muffins can be a great snack for meal prepping – these apple oat muffins are a perfect example, packed with healthy fats from ground almonds, walnuts and coconut oil with protein from Greek yogurt and egg, and fibre from the instant oats and apple. Using grated apple in the batter also imparts a slight sweetness but also keeps the muffins moist and light.
Preheat the oven to 180C fan and line a muffin tin with 6 paper liners.
In a medium bowl, combine the yogurt, erythritol (or sugar), coconut oil and egg. Fold in the grated apple. Add the instant oats, ground almonds, rolled oats, baking powder, cinnamon and chopped walnuts. Mix to get a thick batter.
Divide the batter evenly between the paper muffin liners.
Bake for 20-25 minutes until well-risen and a toothpick inserted into the centre of a muffin comes out clean.
To turn these from snack into dessert, spread a spoonful of salted caramel protein cream onto a warm muffin and enjoy
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