WPI — Nutricost93g
Salt2g
Egg yolk51g
Vanilla extract4g
Prune purée8g
Applesauce31g
Sour cream27g
Tapioca flour12g
Baking powder4.5g
Cream of tartar2.5g
Baking soda1g
Fresh orange zest14g
Fresh orange juice (with pulp)40g
Oat milk (cold)142g
Rolled oats20g
Whole egg26g
Honey (local ATX)18g
Apple cider vinegar2g
Avocado oil (whip — 21g, dry blend — 6g)27g
Banana — ripe, mashed smooth30g
Greek yogurt — HEB Nonfat (fold-in)123g
Oat flour69g
Potato starch8g
Cinnamon (ground)9g
Ground clove ⚠️ HARD CAP0.3g
Freeze-dried orange powder3g
Greek yogurt (reserved)15g
Orange extract4g
Dried cranberries — prepped & drained27g
Dried apricots — chopped27g
01🍊Orange Zest Bloom
Warm not hot — preserves orange oils. Orange juice provides all liquid for this step.
14g Fresh orange zest · 40g Fresh orange juice (with pulp)
- Warm 40g orange juice (warm, not hot). Whisk in orange zest until combined.
- Cool to warm/neutral.
02❄️Cold Protein Hydration — Rest 10–12 min
142g Oat milk (cold) · 93g WPI (Nutricost) · 20g Rolled oats · 2g Salt
- Whisk 142g cold oat milk + 93g WPI + 2g salt until fully smooth.
- Fold in 20g rolled oats.
- Rest 10–12 min. Do not skip.
03🥄Aeration Whip
Avocado oil split: 21g here, 6g into dry blend. Separate egg white — reserve for Step 06.
26g Whole egg (yolk only) · 51g Egg yolk · 18g Honey · 4g Vanilla · 2g ACV · 8g Prune purée · 30g Banana (mashed) · 21g Avocado oil
- Separate white from 26g whole egg. Set white aside for Step 06.
- Whisk egg yolk (51g) + yolk from whole egg, honey (18g), vanilla (4g), ACV (2g), prune purée (8g), banana (30g) for 60 seconds.
- Stream in avocado oil (21g) to emulsify.
- Whisk in cooled orange bloom until uniform.
04🥣Cream & Moisture
123g Greek yogurt — HEB Nonfat (fold-in) · 27g Sour cream
- Add aeration whip to hydrated oat/protein bowl.
- Fold in Greek yogurt (123g) and sour cream (27g) until smooth. Do not whip — fold only.
05🌾Dry Structure Blend
⚠️ Ground clove HARD CAP at 0.3g per 6 muffins — weigh precisely every batch.
69g Oat flour · 12g Tapioca flour · 8g Potato starch · 4.5g Baking powder · 1g Baking soda · 2.5g Cream of tartar · 9g Cinnamon · 0.3g Ground clove · 3g Orange powder · 6g Avocado oil
- Whisk all dry ingredients including cinnamon, clove (0.3g — weigh precisely), and orange powder together.
- Drizzle in 6g avocado oil and whisk until evenly distributed.
- Fold into batter in two passes.
- Fold in reserved 15g Greek yogurt last.
06🍳Egg White Fold ← NEW
Critical for fluffiness — do not skip.
~15–17g Reserved egg white (from Step 03)
- Whip reserved egg white to soft peaks — 60–90 sec with hand mixer.
- Fold very gently into batter. 3–4 large folding motions only. Do not overmix.
07🍊Final Additions & Mix-Ins
⚠️ Cranberries must be fully drained — excess moisture will collapse batter structure.
15g Greek yogurt (reserved) · 4g Orange extract · 27g Dried cranberries (prepped & drained) · 27g Dried apricots (chopped)
- Fold orange extract (4g) into batter.
- Ensure cranberries are fully drained before adding.
- Fold in drained cranberries and chopped apricots as final addition. Do not overmix.
🔥 Bake Protocol — BOV900 Convection
Phase 1 — Dome Set
360°F
3 minutes · Convection
Phase 2 — Controlled Bake
340°F
15–17 minutes · Convection
- Portion 140g into tulip cups.
- Chill uncovered 20–25 min.
- Phase 1: 360°F convection · 3 min.
- Phase 2: 340°F convection · 15–17 min.
- Rotate tin 180° at 8 min into Phase 2.
- Pull at 200–205°F internal temp.
- Rest in tin 5 min. Cool on wire rack.