Best Breakfast Muffins

I loved how high these muffins rose. They are light and moist while still packed with protein (8g) and fiber (4g). At 145 calories each, two make a satisfying breakfast.

Categories: Breakfast

Ingredients:

• Dry Ingredients
• 540 grams Whole Grain Spelt Flour
• 18 grams Baking Powder
• 4 grams Baking Soda
• 8 grams sea salt
• Wet Ingredients
• 520 grams Greek Yogurt
• 300 grams Milk
• 8 Eggs
• 90 grams Oil or Melted Butter
• 1 tsp Vanilla
• Add In
• 2 Chopped Apples

Directions:

1. Preheat the oven to 350°F (175°C). Grease or line two standard muffin tins.

2. Whisk the dry ingredients in a large bowl: spelt flour, baking powder, baking soda, and salt. Break up any clumps from the fresh-milled flour.

3. Whisk the wet ingredients in a separate bowl until smooth: Greek yogurt, milk (or kefir), eggs, melted butter or oil, and vanilla.

4. Combine wet and dry just until no dry flour remains. The batter will look thick.

5. Rest the batter for 15 minutes. This step is important with freshly milled whole-grain flour and makes a noticeable difference in texture.

6. Prepare the apples while the batter rests. Grate or finely dice, then lightly squeeze or blot to remove excess moisture.

7. Fold the apples into the batter gently, just until evenly distributed.

8. Scoop the batter into the prepared muffin tins, filling each cup about ¾ full.

9. Bake for 22–26 minutes, until the tops are set, lightly golden, and spring back when touched.

10. Cool in the pan for 10 minutes, then transfer to a rack to cool completely. The muffins will continue to firm up as they cool.

Calories: ~150 kcal
Protein: ~7–8 g
Total Fat: ~6–7 g
Saturated Fat: ~2–2.5 g
Cholesterol: ~60 mg
Total Carbohydrates: ~18–20 g
Dietary Fiber: ~3–4 g
Total Sugars: ~4–5 g (naturally occurring from apples & dairy)
Added Sugars: 0 g
Sodium: ~180–200 mg

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