1Preheat oven to 350°F (175°C). Line or grease a muffin pan.
2Preheat oven to 350°F (175°C). Line or grease a muffin pan.
3Preheat oven to 350°F (175°C). Line or grease a muffin pan.
4In a blender or bowl, mix eggs, yogurt (or cottage cheese), oats, honey, vanilla, baking powder, cinnamon, and salt until smooth. Fold in diced apples gently.
5In a blender or bowl, mix eggs, yogurt (or cottage cheese), oats, honey, vanilla, baking powder, cinnamon, and salt until smooth. Fold in diced apples gently.
6In a blender or bowl, mix eggs, yogurt (or cottage cheese), oats, honey, vanilla, baking powder, cinnamon, and salt until smooth. Fold in diced apples gently.
7Pour the batter into muffin cups, filling each about ¾ full. Bake for 18–20 minutes, until muffins are set and lightly golden.
8Pour the batter into muffin cups, filling each about ¾ full. Bake for 18–20 minutes, until muffins are set and lightly golden.
9Pour the batter into muffin cups, filling each about ¾ full. Bake for 18–20 minutes, until muffins are set and lightly golden.
10Let cool for a few minutes before removing. Enjoy warm or chilled.
11Let cool for a few minutes before removing. Enjoy warm or chilled.
12Let cool for a few minutes before removing. Enjoy warm or chilled.
Ingredients
2 medium medium apples, peeled and finely diced
2 medium medium apples, peeled and finely diced
2 medium medium apples, peeled and finely diced
2 large large eggs
2 large large eggs
2 large large eggs
1 cup rolled oats (or oat flour)
1 cup rolled oats (or oat flour)
1 cup rolled oats (or oat flour)
0.5 cup Greek yogurt or cottage cheese
0.5 cup Greek yogurt or cottage cheese
0.5 cup Greek yogurt or cottage cheese
1.5 tbsp honey or maple syrup
1.5 tbsp honey or maple syrup
1.5 tbsp honey or maple syrup
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp ground cinnamon
0.5 tsp ground cinnamon
1 pinch salt
1 pinch salt
1 pinch salt
Equipment
blendermuffin pan
Tips
Add chopped walnuts or pecans for extra crunch.
Store in the fridge for up to 4 days or freeze for longer.