Sugarless Apple, Cinnamon and Walnut Muffin

Sugarless Apple, Cinnamon and Walnut Muffin
Macro Per Serve
Carbs: 12.4 g  Protein: 11.4 g  Fat: 5.4 g

Ingredients (12 servings)
  • 165g oat bran 
  • 90g Vanilla Protein Powder 
  • 90g (Use chocolate flavour if you want a double-choc muffin or banana flavour for a banana -choc muffin) 
  • 30g cinnamon 
  • 5g baking powder 
  • 50g walnuts 
  • 5ml of vanilla essence 
  • 30 ml of Queens sugar free maple syrup 
  • 400g sliced apple 
  • 190 of Chobani plain fat free yoghurt 
  • 1 whole large egg 
  • Canola spray to grease cupcake / muffin tray

Method
  • Preheat a fan forced oven to 180 degrees Celsius 
  • Use a canola or rice bran oil spray to grease a cupcake tray (or small muffin tray) - Unless it is a quality non-stick or silicon tray 
  • Put the Walnuts in a bag and use a cooking hammer, or the apple can to gently crush the nuts 
  • Place half the apples from the can in a blender or food processor and puree them. For the other half, chop them into chunks 
  • Add the wet combined ingredients to the dry ingredients and mix until combine well to the consistency of wet dough 
  • Use two spoons to divide mixture into the 12 piece cupcake tray 
  • Place in the oven for 20-25 minutes or until firm/ spongey to touch 
  • Let sit for a few minutes, then remove and allow to cool on a wire rack.