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I used to eat yogurt every morning for breakfast. And I loved it. There are so many flavors to choose from and it’s super good for you. But then I got a little bored. Luckily, yogurt is still there providing some #BreakfastInspiration, because it is good for so much more than eating as is.
Dannon Oikos is my go-to. While I love the traditional with all-natural non-GMO ingredients, when shopping at my local Meijer, they were out of the Apple Pie flavor I was searching for, so I picked up Salted Caramel Triple Zero because caramel and apples are a match made in heaven.
Triple Zero has 0 added sugar, 0 calories, and 0 artificial sweeteners, hence the Triple Zero. It fuels performance and exercise, but does sacrifice a bit of flavor. The good news is, in these Healthy Apple Cinnamon Muffins, you will never, ever know that.
Oikos is totally made for incorporating into recipes. These are some of the fluffiest, moistest, most flavorful muffins I have ever made. The tang of the yogurt and the tartness of the applesauce keeps the muffins from being too sweet, while the pecans add crunch and the pieces of apple are little juicy flavor pockets.
I feel so good about eating these muffins because yogurt has the protein, calcium, and vitamin D my body needs. Plus, I am super excited to try different variations on these muffins by using different fruit, nuts, and yogurt. You should feel free to experiment too. Blueberries, walnuts, and vanilla yogurt sounds great. Or strawberries, almonds, and Banana Cream. Oikos has tons of flavors to check out.
So the next time you need to revamp breakfast, turn to Oikos and my Healthy Apple Cinnamon Muffins.Print
- 2 cups all-purpose flour
- 1 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 1 cup packed light brown sugar
- 2 large eggs
- 1 cup applesauce
- 2 5.3 ounce containers Oikos Triple Zero Salted Caramel
- 2 cups diced and peeled apple
- ¾ cup pecans
- Preheat oven to 375 degrees F. line a muffin tin with paper liners.
- In a large bowl, stir together sugar, eggs, applesauce, and yogurt. Add flour, cinnamon, ginger, and baking powder and mix until fully combined.
- Stir in the apple and pecans until well distributed. Divide batter evenly among muffin cups, filling all the way to the top.
- Bake for 22-25 minutes, until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.