Apple Oatmeal Muffins

Name: Apple Oatmeal Muffins
Yield: 15 muffins
Cuisine: American
Ingredients: 2 cups apple, peeled and shredded (4 large); 1 1/2 cups whole-wheat flour; 1 cup old fashioned oats; 2/3 cup firmly packed brown sugar; 1 1/2 tsp. baking soda; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/4 cup fat-free milk; 2 Tbsp. canola oil; 1 tsp. vanilla extract; 1 cup Chobani non-fat Greek yogurt; 2 egg whites; 1/4 cup chopped walnuts

Performance Triad @cook_2940124

Army Public Health Center

These muffins provide a good source of fiber, high quality protein and omega-3 fatty acids. The fiber and protein will keep you feeling full while also aiding digestion and helping to build muscle. The Omega-3’s in walnuts help decrease inflammation and aid in recovery after an intense workout. This recipe is adapted from the U.S. Olympic Center Sports Nutrition. Calories per muffin = 140.

Performance Triad @cook_2940124

Army Public Health Center

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Ingredients

15 muffins

2 cupsapple, peeled and shredded (4 large)
1 1/2 cupswhole-wheat flour
1 cupold fashioned oats
2/3 cupfirmly packed brown sugar
1 1/2 tsp.baking soda
1 1/2 tsp.baking powder
1/2 tsp.salt
1/2 tsp.cinnamon
1/4 cupfat-free milk
2 Tbsp.canola oil
1 tsp.vanilla extract
1 cupChobani non-fat Greek yogurt
2egg whites
1/4 cupchopped walnuts

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Steps

1

Preheat oven to 400 degrees and line muffin tin.
2

Peel, then shred the apples until you reach the core using the large side of the box grater. Put in a strainer to remove juice.
3

Spoon flour into measuring cups and level with a knife. Place flour in a large mixing bowl and add oats, walnuts, brown sugar, baking powder, baking soda, salt and cinnamon. Stir with a whisk.
4

Combine milk, oil, vanilla, yogurt and egg whites, stirring until well blended in another bowl.
5

Add wet ingredients to flour bowl and stir until just moist. Squeeze shredded apple to get rid of excess moisture, then add and stir.
6

Spoon batter into a lined 12-cup muffin tin. Bake at 400 degrees for 20 minutes. Let cool for 5 minutes, then serve.