You know what’s hard? Living in a house with non-ops who have no qualms about eating stuff that would kill me.
Now granted, I love to bake so occasionally I’ll bake them a cake or make some biscuits for breakfast but it’s rare (a fact that is much complained about in my house…but when I say moderation, I mean moderation!).
But the game has changed, Foodies. Those kids that were so little when I started this blog are now teenagers. One has her own source of income. I believe in letting them make some decisions for themselves so while I can pout all I want to about junk they buy, so long as it’s not all day, every day, I pretty much let it go (those with teenagers can attest that choosing one’s battles at this point is essential!)
Why do I tell you this?
Because I ramble a lot. Because their latest junk acquisition (in this instance huge blueberry muffins…with the large-granule sugar on top!) prompted me to take action. I can’t eat that kind of stuff. Either I’ll dump or I will have a bad blood sugar drop. It’s taken nearly 7 years, but even my food addicted brain doesn’t want either to happen so I try to avoid stuff like that.
Instead, I whipped out my copy of “The Bariatric Foodie Breakfast Book” and made these instead. Now this is a slight departure from the recipe in the book (I played with my food!), but the book has a bunch of protein muffin recipes. Way better choices than the sugar-topped muffins (or at least I’ll keep telling myself that…).
Nik’s Apple Cinnamon Protein Muffins
- 1 c. oat flour (I’ll explain that in a minute)
- 1/2 c. soy flour (almond flour works too if you don’t want to do soy but it will affect the protein count)
- 1/2 c. vanilla protein powder of your choosing (I used this)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 very large apple (I used a Honeycrisp but any large, sweet baking apple will do), grated
- 1 tsp. vanilla
- Sweetener of your choice equivalent to 1.25 c. sugar (I use Splenda which measures 1:1 with sugar, be sure to check your favorite sweetener! Btw, the Bariatric Foodie Breakfast Book also includes a complete conversion chart for all the major kinds of sugar substitutes.)
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 large eggs, beaten
- 1/4 c. milk
|True Fact: I actually am pretty obsessed with the swirliness of things like peanut butter in photos!|
|This one was good…but I wasn’t sure if I was going to present the muffins with the PB so…yeah.|
|I reduced the size of this one so you can’t see, but the photo is not in focus. Plus the glass bowl was way too close to the muffin! #FoodBloggerNeuroses|