Okay, I will say these aren’t oh yummy yummy like blueberry muffins. They are not overly sweet, or sweet at all when you first eat them but they have a flavourful after taste. I made this recipe up today because I was bored and felt like I would share and I named them “Fall Muffins” because the flavor reminds me of the fall…
p.s. if you don’t like them – not my responsibility. I made em, I like em… I posted the recipe… please note there is a splenda aftertaste… but that happens when ever you bake with splenda I have found but its not horrible.
I would suggest trying these with some butter if you want on them, while warm, or a bit of Apple Butter.
- 1 Cup – Whole Wheat Flour
- 2 tsp – baking powder
- 1/2 tsp – baking soda
- 2 tsp – cinnamon
- 1/2 cup – crushed almonds
- 3/4 cup – splenda
- 1/2 cup – Quaker Instant Oats
- 1/2 Cup – Vanilla Whey Protein Powder (I used EAS which is about 120cals a scoop, any other may add calories so just be aware)
- 1 or 2 pinches of salt
- 1/2 Cup – Reduced 2% Fat Milk
- 1/4 Cup of Orange Juice (used Simply Orange)
- 1 Large Egg Beaten
- 1/2 tbsp – vanilla extract, pure
- 2 tbsp – I Can’t Believe Its Not Butter, Light Melted or Margarine of Choice (please note that if you go with something different, the cals may be different. ICBINB Light has 50 cals per tablespoon)
- 1 Apple – cubed (I used a medium Gala) and peeled
- 1 Small Banana Mashed
Preheat oven to 350 degrees.
Place about 20 – 35 almonds into a large bag, with a mallet or something, crush them into small broken almond bits.
Mix the dry ingredients by hang in a large mixing bowl. Put to the side.
In another container pour the orange juice and milk in together. Beat egg in a bowl then pour into the milk & orange juice. Keep the melted margainine to the side in a seperate bowl.
Pour the orange juice/milk/egg mixture in with the dry ingredients and stir by hand until well mixed. It will be lumpy but that is okay!
Pour the melted butter and fold into the mixture.
Add the cubed apple and fold into the mixture.
Add the mashed banana and fold into the mixture.
Mix by hand all the ingredients until you can tell everything is well mixed. It will look kinda of dry when mixed: Add about a dash more of the orange juice and the milk then stir only a few more times.
In a muffin pan, line with muffin/cupcake liners then fill with two large spoonfuls of the mixture into the liners. This will bring the mixture to the top. If you have some left over after filling it – just add a bit more to each one until you have no more left. It will look like below.
Place into the oven and bake for 20 – 25 minutes or until you stick a tooth pick in and it comes clean.
This is your final product:
Nutritional Information (estimated)
84g per serving
Fat: 3.75g / Saturated Fat – .75g
Carbohydrates: 24.25g / Fiber 2.75g / Sugar 10.83mg