These hearty apple cinnamon muffins are made with milled oats, Greek yogurt and flaxseed. They’re perfect for a make-ahead breakfast. You could even buy whole oats and flaxseeds and mill them at home in a food processor.
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APPLE CINNAMON MUFFINS
1 cup nonfat plain Greek yogurt
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 cup milled oats
¼ cup flaxseed meal
2¼ teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon salt
2 medium peeled and chopped Granny Smith apples
Heat oven to 350 Fahrenheit. Lightly coat 2 muffin tins with cooking spray. In a mixing bowl, combine the yogurt, eggs, oil and vanilla. In a medium bowl, combine the flour, 1 cup sugar, oats, flaxseed, 2 teaspoons cinnamon, baking powder and salt. Turn the mixer to low speed. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Batter should be lumpy. Fold in the apples with a spatula.Scoop 1/4 cup of batter into each muffin well. In a small bowl, combine remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon and sprinkle over the batter in each muffin well. Bake for about 22 minutes or until tops are golden brown and toothpick comes out clean when inserted.
Serving size: 1 muffin
Nutritional information per serving: 152 calories; 2 g total fat; 0 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 24 mg cholesterol; 122 mg sodium; 29 g total carbohydrate; 1 g dietary fiber; 17 g total sugars; 4 g protein.