Vegetarian

Apple and Cinnamon Breakfast Muffins

Name: Apple and Cinnamon Breakfast Muffins
Total time: 35 min
Yield: 3
Ingredients: 125g apple sauce; 120g almond butter; 100ml skimmed milk; 60g protein powder, vanilla; 40g ground almonds; 30g rolled oats; 1 tsp baking powder; 2 tsp ground cinnamon; 60g yoghurt, such as greek, natural, soya; 20g agave or maple syrup

35 mins

Ingredients

3 servings

125g apple sauce
120g almond butter
100ml skimmed milk
60g protein powder, vanilla
40g ground almonds
30g rolled oats
1 tsp baking powder
2 tsp ground cinnamon

To top the muffins

60g yoghurt, such as greek, natural, soya
20g agave or maple syrup

Method

Preheat the oven to 180ºC and line a 6-hole muffin tin with paper cases. Tip all the ingredients into a large bowl and beat with a wooden spoon until smooth. Divide the mixture between the paper cases then bake for 25 minutes until risen and golden. Remove from the oven and leave to cool completely.

Once cooled, mix together the yoghurt and maple syrup, spread over the tops of the muffins and dust with a sprinkle of cinnamon.