Apple Pie Yogurt Muffins
kodiakcakes.com/blogs/recipes/apple-pie-yogurt-muffins
3g
Fiber
- Calories 164
- Protein 8g
- Total Fat 5g
- Carbs22g
Who said apple pie had to be a dessert? These apple pie yogurt muffins pack protein and wild flavor into every bite. Honeycrisp apples simmered in maple syrup, cinnamon, and nutmeg get folded into a Greek yogurt batter made with a box of Kodiak Buttermilk Power Cakes and ground flax, for 8 grams of protein and plenty of fiber in every muffin.
Enjoy one with your morning coffee, stash one in your bag for a snack on the go, or hand one over as an after-school treat (if you can bear to share). They keep in the fridge, but we have a feeling they won't last long.
Recipe provided by Melissa Riitano
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 3 cups Honeycrisp apple, peeled & diced small
- 5 Tablespoons melted unsalted butter, divided
- 3 teaspoons cinnamon, divided
- 3/4 teaspoon nutmeg, divided
- 5 Tablespoons real maple syrup, divided
- 1 box Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1/4 cup ground flaxseed
- 1/2 teaspoon salt
- 3 eggs
- 1-3/4 cups Greek yogurt
- 1-1/2 teaspoons vanilla
- 1-1/2 cup whole milk
Directions
- In a medium saucepan add 1 Tablespoon butter, apples, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 2 Tablespoons real maple syrup. Cook on medium high until apples start to soften, about 10 min, and liquid is reduced. Remove from heat and set aside to cool.
- Preheat oven to 350°F and line a muffin tin with liners or grease well.
- In a large bowl, whisk together eggs, Greek yogurt, 4 Tablespoons melted butter, 3 Tablespoons maple syrup, vanilla, and milk until smooth.
- Add the Kodiak mix, ground flax, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and salt; stir until just combined. Fold in ~2/3 of the cooled apples.
- Divide the batter across 24 muffin tins, filling each about 3/4 full and top evenly with remaining apples. You can do this in two batches if needed.
- Bake for 16-21 minutes, or until the muffin tops are set and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 6-10 minutes until warmed through.