Apple Fritter Muffins

Muffins

• 1.75 cups almond flour
• 2 scoops FlavCity Vanilla Cream Protein Smoothie
• .5 teaspoon baking soda
• .25 teaspoon pumpkin pie spice
• .33 cup butter, melted
• 2 tablespoons maple syrup
• 3 large eggs, room temperature
• 2 tablespoons whole milk (optional, use only if batter is too thick)
• 1 apple, cored, peeled, and diced
• 1 teaspoon coconut sugar
• .25 teaspoon pumpkin pie spice

Glaze

• .5 scoop FlavCity Vanilla Cream Protein Smoothie
• 2-3 tablespoons milk

• Preheat oven to 350F and line a muffin tin with unbleached tulip muffin liners.
• In a large bowl, add the almond flour, baking soda, pumpkin pie spice and 2 scoops of FlavCity Protein Smoothie. Combine well with a whisk and set aside.
• In a separate bowl, combine the melted butter, maple syrup and eggs. Whisk to combine. Then add the wet mixture to the dry ingredients and mix until combined. Set aside to hydrate for a few minutes.
• Meanwhile, core, peel, and dice one apple into medium sized pieces (about ½-inch cubes). Add the coconut sugar and pumpkin pie spice, then mix to combine.
• Check the batter, and if needed add 1 tablespoon of milk at a time to loosen it up.
• Take a large spoon and add the batter about ¼ the way up in the liners, drop in some apples, then take another large spoon of batter and cover them up, and top with more apples. Then repeat with all 4 remaining muffin liners.
• Bake for 25-30 minutes, until the center is set and when an inserted toothpick comes out clean. Remove the pan from the oven and set it aside to cool.
• Next, make the glaze by taking ½ scoop FlavCity Protein Smoothie and mixing in 1 tablespoon of milk at a time until it reaches a thick, but drizzly consistency.
• Drizzle the glaze over top of the muffins as desired, and enjoy!