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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
Instructions
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.