Apple Cinnamon Muffins - Phase 1 or Maintenance

Delicious and moist- great fall breakfast. Just add more fruit on the side! 

I buy my flours on
They have great prices and fast shipping. (not sponsored)

If you are on FMD, follow the Phase 1 mods for this recipe. 
If you are not on FMD or on Maintenance, follow the Phase 3 recipe.

Apple Cinnamon Muffins
Phase 1 and Phase 4

1 1/2 cups sprouted wheat flour
3/4 cup xylitol
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup olive oil
1 tsp lemon juice
1 tsp vanilla
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1 egg
1/3 cup almond milk
1 large Honeycrisp or Granny Smith apple, finely diced (I leave the peel on)
1 tablespoon uncooked rolled oats

Preheat oven to 425 degrees. (you will turn down later)

Mix dry ingredients together. Add wet ingredients, stir just until combined. Fold in diced apple. 

Pour into muffin tin lined with papers. Sprinkle the raw oats on top of each muffin. Place pan in oven, and reduce heat to 375 degrees. 

Bake at 375 degrees for 18-20 minutes until toothpick comes out clean. Cool.

Makes 12 standard servings of grain and partial fat for Maintenance (p4)

**P1 Modifications
skip oil
use 2 egg whites, lightly beaten until frothy
use oat milk instead of almond milk
Makes 6 standard p1 servings for breakfast or lunch

(if you make 12 muffins, you will eat 2 for under 20lbs. For over 20lb goal you will eat 3)

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