Apple cinnamon tortilla cups

post-workout • 45 minutes

3 large apples, peeled and cored 1 tsp cinnamon % tsp allspice Y2 cup Splenda 1/8 tsp nutmeg

8 scoops vanilla protein powder Water as necessary 12 small low carb tortillas

Preheat oven to 350°F. On a cutting board, peel 3 large apples and remove the cores. Cut the apples into small bite size pieces and place into a mixing bowl. To the apples, add cinnamon, allspice, Splenda and nutmeg. Mix together. Next, mix in 8 scoops of protein powder, one scoop at a time. If the mixture becomes too powdery, add small amounts of water, 1tbsp at a time, until the mixture becomes moist. Set the bowl aside.

Next, take tortillas and with a brush, spread water over one side of each tortilla. Now, sprinkle each tortilla with a dash of cinnamon. When wet, take a knife and make 4 small slits starting from the outside, moving toward the center of the tortilla at 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock. The slits should not meet - they're simply there to allow the tortilla to shape to the muffin tin.

In a muffin tin, take each tortilla and place inside each cup shaping it to the side walls. When complete, add equal amounts of the apple mixture into the cups. When finished, place into the oven and bake until the tortillas appear crispy and the inside is warm, usually around 15 minutes. Take out of the oven and allow to cool. Serve warm.


202 kcal


14 g


32 g


2 g


0.4 g


0.8 g


250 g fat free cottage cheese Vï cup low fat chocolate milk

4 scoops chocolate protein powder

5 heaping tablespoons organic peanut butter

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