Finally, I’ve nailed it. A healthy muffin made with protein powder that tastes delicious and has a tender, fluffy texture! I’ve made countless protein muffins before, and they either end up dry, or super dense and doughy on the inside (a taste that I personally don’t mind, but not a great selling point when trying to get others to fall in love with my healthier creation). The clouds have now parted on my vegan protein baking, as I present to you these Applesauce Oat Bran Muffins that are simply impossible to stop popping in your mouth.
These Applesauce Oat Bran Muffins are just sweet enough to satisfy a dessert craving, yet healthy enough to eat for breakfast, or a mid afternoon snack in place of that chocolate bar you like to sneak bites of inside your desk drawer (Ehhhemm, yes, we all know you’re doing it.) They’re crazy moist, soft in the middle, addictive and easy!
These Applesauce Oat Bran Muffins are made with a base of gluten-free flour, gluten-free oats, my favorite MRM Vanilla Vegetable Protein Powder, and oat bran, a naturally gluten-free food. Oat bran is best known for its fiber content, which aids in lowering cholesterol by reducing the absorption of cholesterol in the blood stream. Fiber also helps you feel full longer through helping to prevent spikes in blood sugar levels after a meal by slowing down the digestion of carbohydrates and reducing the rate at which sugar enters your bloodstream. It also improves blood sugar levels by increasing sensitivity to insulin, which helps to remove sugar from the blood.
Additionally, the incredible softness of these muffins comes from the applesauce! Applesauce works as a fantastic substitute to oil in baking, especially “cake-like” recipes. It’s amazing how moist these turned out considering how low fat they are (fat gives baked goods their texture, structure, and flavor). The only direct source of fat included is the flax meal, which contains the highest level of omega-3’s of all plants. Omega-3s are important because they help reduce inflammation, are high in potassium (an essential electrolyte, especially for active people), good source of fiber, and play an integral part in the metabolism of fat in the body.
Protein and a combination of fast and slow digesting carbs make these muffins the perfect pre or post workout snack. They’re quick to make and absolutely delicious (seriously- after I meal prepped these for the week, I had to keep slapping my family’s hands away from my stash). These have now become a staple in my weekly meal plan, and I hope they’ll become the same for you!
Applesauce Oat Bran Mini Muffins
3T flax meal + 5T water
1 cup soy milk + 1T ACV vinegar
1 cup wheat bran
2/3 cup gluten-free AP flour½ cup MRM Vanilla Veggie Protein*
½ cup gluten-free whole oats
2T Mesquite Superfood Powder*
1 ½ tsp baking soda
½ tsp sea salt
2 cups unsweetened apple sauce
¼-1/3 cup raw, local honey, sweeten to taste
1 tsp pure vanilla extract
2T gluten-free whole oats, for topping
Preheat oven to 375F. Combine the flax meal and water in a small dish and set aside at least 5 minutes. Combine soy milk and apple cider vinegar in a measuring cup, and set aside, allowing to rest at least 10 minutes to become a buttermilk substitution. Meanwhile, combine all of the dry ingredients in a large mixing bowl. Then stir in the applesauce, honey and vanilla. When the flax egg and the buttermilk are ready, stir into the batter and stir until evenly combined. Pour batter into 36 greased mini muffins tins, filling each all the way to the top. Sprinkle each lightly with remaining 2T oats and bake 22-26 minutes, turning the pans halfway through. Remove from the oven, allow to cool about 5 minutes in the pan and then remove and transfer to a cooling rack. Store in an air tight container.
*40% off when you use the code ELLEN at checkout at www.mrm-usa.com