Satisfy your fall craving by whipping up these apple cinnamon scuffins. A hybrid of a muffin and a scone born out of breakfast indecisiveness, these scuffins are packed with fiber, protein, vitamins A, B and C and are a perfect on-the-go breakfast for busy fall mornings.
Hey ya’ll! I’m super excited to introduce you all today to my intern, Rebecca. Rebecca spent a full week with me as part of her elective rotation for her DI back in April and was super helpful while I was getting ready to launch my e-book. I admired her passion for seeking out a nontraditional RD career and getting experience in the culinary communications field. We enjoyed working together so much during that elective week in April that she stuck around for the summer to help me out with various research and media projects. Aaaaaaand she created this delicious recipe for ya’ll today. I’m super excited for this girl as she got a full-time job offer doing PR & nutrition comms for Chef Ming Tsai before she graduated from her DI! How bad ass is she?! Anyways, I hope you enjoy meeting Rebecca as much as I did!
Hi all! First, I just want to thank Kara for not only taking me on as a dietetic intern for my elective week, but for keeping me on as her intern and for letting me share a recipe and be part of her TFD world! I’m beyond grateful that I have been able to work with someone so phenomenal as Kara and I can’t even begin to list everything she’s taught me!
During my elective week, Kara had given me the opportunity to develop a recipe. I ended up having too much fun with other projects (recipe testing and food photography included), but she offered me the chance to do a guest post this summer and I figured why not!
As a food lover and soon to be registered dietitian, I do have a few preferences or let’s call them obsessions. One of these obsessions happens to be apples. While I absolutely love summer for the beautiful weather, beaches and mouthwatering fruit and vegetables, I have to say I think I love fall even more. There’s something about wrapping myself up in a cozy sweater, throwing on my favorite boots and going apple picking that just warms me up inside! Growing up the good ole’ Midwest, I remember sitting my dad’s shoulders picking apples and coming home with more apples than could line our kitchen counter. I think we even fed them to the dog sometimes because we came home with so many!
Apples are best in season usually mid-September to mid-October. If you live on the East Coast, late September-early October is the best time to go apple picking. Most of the apple orchards aren’t too far from big cities like Boston or New York and the highways are lined with the picture worthy red and orange leaves reminiscent of the flames from a summer bonfire. Bonus points if the orchard has cider donuts and apple cider!Full of fiber, slightly sweet and tart, apples are one of the best on-the-go snacks. They require no unwrapping or prep and are even biodegradable! Plus they are chock full of Vitamin A, B vitamins, Vitamin C and folic acid; it’s no wonder they have been known to keep the doctor away!
As a lover of all things breakfast and natural indecisive food decision maker, I couldn’t decide between muffins or scones so drumroll please…a scuffin was born! Fluffy and full of flavor, these apple cinnamon scuffins will satisfy any fall craving. These are best straight from the oven, but are just as good cut in half and lightly toasted. These are perfect as is or with a dollop of Greek yogurt or nut butter. They are packed with a winning combination of protein and fiber from the whole grains, apples, chia seeds, yogurt and protein powder to keep you full all morning long. You can absolutely switch out the yogurt and butter for vegan friendly alternatives such as soy yogurt and butter alternatives. And, the best part? These are completely adaptable with each season so feel free to switch out the fruit to make these scuffins seasonal friendly!Print
For the scuffins:
- 1/3 cup low-fat Greek yogurt
- 1/2 cup soy milk
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon chia seeds
- 1 1/2 cups white whole wheat flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 cup unflavored protein powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons cold unsalted butter
- 1 medium Macintosh apple, chopped into 1/2 inch pieces
For the cinnamon sugar glaze:
- 1 tablespoon soy milk
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
For the scuffins:
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a small bowl, whisk Greek yogurt, milk, sugar, vanilla extract and chia seeds until combined.
- In a large bowl, combine the flour, oats, baking powder, protein powder and salt. Using a food processor or pastry cutter, cut the butter into the dry mixture until you have a crumb-like consistency.
- Add the wet mixture to the dry and mix until just combined. Gently fold in the apples.
- Take 1/3 cup of mix and roll into a disc about 1 inch thick. Flatten slightly and place on baking sheet. Repeat until all batter is used.
- Bake for 15-20 minutes or until bottoms are slightly browned.
- Let scuffins cool on a wire rack briefly before glazing.
- Drizzle cinnamon sugar glaze over scuffins. Serve immediately.
For the cinnamon sugar glaze:
- In a small bowl, whisk soy milk, powdered sugar, vanilla and cinnamon until combined.
- Drizzle glaze over scuffins.
Rebecca recently completed her Masters in Nutrition and Dietetic Internship at Boston University. Originally from Chicago, she received her B.A. in Global Health from the University of Michigan. When she is not studying, Rebecca can be found spinning, at a barre class or being outdoors as well as exploring the Boston food scene, experimenting with new recipes or planning her next trip!
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