Apple, Walnut & Cinnamon Breakfast Muffin
PREP 15 MIN•COOK 25 MIN
Our Blueberry & Almond Breakfast Muffins are such a Centr classic, we created a sequel. The ultimate breakfast on the go now comes in a delicious apple, walnut and cinnamon flavor combo. You can sub in any other nuts or spices, just don't forget to make extra muffins to freeze!
Number of servings
1⁄4 cup (63ml) milk, reduced fat (or dairy-free alternative)
2⁄3 large egg
2⁄3 medium banana mashed
1⁄2 cup (68 1⁄3g) wholemeal plain flour (or gluten free) if you prefer a lighter muffin use half plain flour
1⁄4 cup (30g) vanilla protein powder (or natural protein powder)
1⁄3 tsp baking powder
1⁄8 tsp ground cinnamon
1⁄3 apple cored & cut into 2cm chunks
1⁄8 cup (11 2⁄3g) walnuts chopped
Preheat oven to 160°C/fan-forced 140°C/gas 3 and line 12 standard muffin holes with paper cases.
Combine milk, eggs and bananas in a bowl.
Combine flour, protein powder, baking powder and cinnamon in another bowl and mix well to combine. Fold through apple and half the walnuts.
Gently mix wet and dry mixtures together.
Divide mixture between muffin cases, scatter over remaining walnuts and bake for 15-20 minutes or until a toothpick or skewer inserted in the centre comes out clean.
Stand for 5 minutes before transferring to a wire rack.
Cool completely before storing in an airtight container for up to 3 days or freeze for up to 3 months.
1260 kJ / 301 cals
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