This year is coming to an end, and healthy eating is right around the corner. How about making something that you will actually enjoy eating…no sacrificing on flavor, texture, or looks. These muffins are for you! Full of fruit, protein, antioxidants, easy to make, and then enjoy for the rest of the week. Meal prepping at it’s finest! This recipe is the perfect balance between sweetness and tartness.
Start out with melted butter. (Did you notice my new spatula? I got it for Christmas from my in-laws. I love it! It holds nicely onto the side of the bowl…all by itself. Pretty nifty! Find it here at KitchenAid Gourmet Multi-Purpose Spatula, Red) Add sugar. Beat the eggs, then place in the bowl, and then add milk.
Remove the skin from the apples and then remove the core. I use this Apple Corer Slicer. (Another Christmas gift I got from my hubby is this The Pioneer Woman Cutting Board. Not only will this be getting used, but it will also be a beautiful piece displayed in my kitchen.)
Using the salad thrower attachment on the ninja, I grated the apples right into the mixing bowl.
For this recipe I used Kodiak Cakes, it provides more protein than flour would.
Add the dry mix: Kodiak cake, rolled oats, baking powder, baking soda, salt, and cinnamon.
Mix everything well, and then scrape the paddle clean. Once again I use my awesome spatula, KitchenAid Gourmet Multi-Purpose Spatula, Red. Just look at how well it swipes all the batter off. Amazing!
Chop up the cranberries, and mix them into the batter.
Place the batter into the lined muffin pan, and bake at 400* for 20-25 minutes.
Bake until golden brown. Let cool on a wire rack, then eat and enjoy! For meal prepping for the week, store in an airtight container and place in the fridge.