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!

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GF

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Number of servings
2
Ingredients

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

Methodbased on 6 servings
1

Preheat oven to 160°C/fan-forced 140°C/gas 3 and line 12 standard muffin holes with paper cases.

2

Combine milk, eggs and bananas in a bowl.

3

Combine flour, protein powder, baking powder and cinnamon in another bowl and mix well to combine. Fold through apple and half the walnuts.

4

Gently mix wet and dry mixtures together.

5

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. 

6

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.

Nutritional Informationper serving

Energy (kJ)

1260 kJ / 301 cals

Protein

19.7 g

Fat

7.5 g

Sat. Fat

1.3 g

Carbs

35 g

Sugar

10.2 g

Fiber

6.6 g

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