If you’re like me, you love an apple fritter but don’t love the sugar overload. That’s why you’ll really love these Apple Fritter Muffins. Our FlavCity Vanilla Cream Protein Smoothie makes them more nutritious and they’re sweetened with just a little coconut sugar and maple syrup. Plus, they’re completely grain free with a delicious warm flavor from just the right amount of pumpkin pie spice. Bring on the coziness with these yummy muffins!
Makes 5 muffins
Directions
- Preheat oven to 350F and line a muffin tin with unbleached tulip muffin liners.
- In a large bowl, add the almond flour, baking soda, pumpkin pie spice and 2 scoops of FlavCity Protein Smoothie. Combine well with a whisk and set aside.
- In a separate bowl, combine the melted butter, maple syrup and eggs. Whisk to combine. Then add the wet mixture to the dry ingredients
and mix until combined. Set aside to hydrate for a few minutes. - Meanwhile,core, peel, and dice one apple into medium sized pieces (about ½-inch cubes). Add the coconut sugar and pumpkin pie spice, then mix to combine.
- Check the batter, and if needed add 1 tablespoon of milk at a time to loosen it up.
- Take a large spoon and add the batter about ¼ the way up in the liners, drop in some apples, then take another large spoon of batter and cover them
up, and top with more apples. Then repeat with all 4 remaining muffin liners. - Bake for 25-30 minutes, until the center is set and
when an inserted toothpick comes out clean. Remove the pan from the oven and set it aside to cool. - Next, make the glaze by taking ½
scoop FlavCity Protein Smoothie and mixing in 1 tablespoon of milk at a time until it reaches a thick, but drizzly consistency. - Drizzle the glaze over top of the muffins as desired, and enjoy!
* If using FlavCity plant-based protein smoothie, be sure to use 4 scoops for the batter and 1 full scoop for the glaze.
Store any leftover muffins in an airtight container at room temperature and consume within 3 days.
