Directions
Preheat oven to 400°F. Coat muffin pan molds with a thin layer of non-stick cooking spray.
In a large bowl combine flour, gluten free oats, Perfect Form, baking powder, and baking soda. Set aside.
- In another bowl, blend together yogurt, water, vegetable oil, honey, and eggs. Once mixed, stir in apple and cheese.
- Add wet cheese mixture to the flour mixture, and stir until fully mixed.
- Spoon batter into greased muffin tin molds until 3/4 full.
- Place in oven and bake for 20 minutes.
- Remove from oven. Turn tins upside down to remove muffins. Let cool on racks.
- Place in an airtight container and keep in fridge and freezer.
Recipe Note
Before you take the muffins out of the oven, poke one in the middle with a toothpick. If it comes out clean, they’re ready to come out.
