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I just returned from five days in Cuba with my Mom and we had such a memorable trip! I’m so glad I finally crossed it off my bucket list and I can’t wait to share more pictures with you soon.
In the meantime, Daniel and I are still settling into our new apartment and the to do list seems never ending. This past weekend, we shopped, organized and even hung a few pictures but it still feels like we have so much more to do. I’ve got two more weeks of back and forth from NYC to Philly for work until I am in New York full time and I am definitely looking forward to not having that 5 am alarm go off on Monday morning in order to make it to the office in time.
I’ve also started cooking a bit more now that my kitchen is no longer in a million boxes and I have a nice clean space to experiment in. Meal kit subscription services have been a savior lately! These muffin tops are my latest creation and they turned out perfect on the first try, which was pretty damn exciting. If you’re anything like me (and everyone else who knows what’s up), then your favorite part of a muffin is the top…duh! The bottom half is fine and all but it doesn’t have the beautiful brown color and caramelization like the top. Sometimes I eat the muffin top first and other times I save it for last. Please tell me it’s your favorite part too!
These muffin tops are a much lighter option since they are half the size, but they are also made with oat flour and vanilla protein powder for a fiber and protein filled option. No muffins that are basically cake here. I used OLLY Nutrition Nourishing Velvet Vanilla Protein Powder, which is a new product by the company that makes vitamin gummies. They have so many great protein flavors like Café Mocha and Peachy Mango and even some options for children. I was pumped to find all the flavors at my local Target store this weekend, especially since some of my favorite protein powders are only available online. And I love that they have a little holder under the lid of the container to hold the scoop so it doesn’t get lost in the bottle.
This recipe comes together quickly and uses ingredients that I would guess are already in your kitchen. TIP: I always keep individual applesauce cups in my fridge so I can use them for healthier baking and don’t have to buy a big jar each time. The batter is relatively runny so you may need to bake the muffin tops for more time than suggested. I kept checking on mine and adding more time since they weren’t yet brown and cooked throughout. Just keep an eye out since every oven is different. And, of course, I served my muffin tops with all-natural unsweetened peanut butter, and I highly recommend spreading your favorite nut butter on these beauties.
I’m really excited to announce that OLLY is also having a Giveaway with some amazing prizes which include: an extended supply of any two OLLY Smoothie flavors, $500 gift card to Target, $200 gift
card to Athleta, 1 Harley Pasternak blender
Here’s How to Enter (using the link above)
• To enter, sign up for OLLY’s newsletter by providing an email
address, as well as following @OLLYNutrition on Instagram.
• Link to landing page to be provided by Collectively ASAP.
• Following OLLY on Pinterest and Twitter is not required, but will count as two
additional giveaway entries.
• Everyone who enters will automatically receive a $5 off coupon to Target for any
OLLY Smoothie via email.
- 3/4 cups rolled oats, gluten free optional
- 1/4 cup + 2 tablespoons OLLY Nourishing Velvet Vanilla Protein Powder
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- dash of ground nutmeg
- 1/3 cup unsweetened applesauce
- 1/3 cup grated apple
- 1/4 cup + 2 tablespoons unsweetened almond milk
- 1 large egg, room temperature
- 1 tablespoon melted coconut oil
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- coconut oil spray
- Preheat oven to 375 degrees F.
- Take ½ cup oats and pulse in a food processor until it forms a course flour. Add the oats, protein powder, baking powder, salt, cinnamon and nutmeg in a large bowl and whisk to combine.
- In a medium bowl, thoroughly mix the applesauce, apple, almond milk, egg, coconut oil, maple syrup and vanilla extract.
- Add wet mixture into the dry mixture and mix thoroughly.
- Spray a muffin tin with coconut oil spray and add one spoonful of batter to each muffin tin. You want enough batter to just cover the bottom of the tin.
- Bake for 20-30 min or until golden brown on the edges and cooked throughout.
- Let cool slightly before eating. Nut butter highly recommended!
I received free product from OLLY Nutrition as a part of this post and was compensated. All opinions are my own. Thank you for supporting the brands that make 24 Carrot Life possible.