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Spice up your snack game with these apple cinnamon protein muffins with 8 grams of protein per muffin! They’re high-protein, low-calorie, and gluten-free.
I love a muffin, and I love my apples. So, what’s better than just making muffins with apples and adding a little bit of protein to them?
Now, that’s my kind of muffin!
Packed with the warmth of cinnamon, the natural sweetness of apples, and a punch of protein… These muffins are my go-to snack (or breakfast) when I am craving something sweet.
The best thing about these muffins is that they are incredibly easy to make, and you can customize them to fit your preferences.
Still not convinced?
This recipe combines healthy ingredients with the irresistible flavors of fall. They are the perfect pick-me-up for a cold night.
Each muffin provides 8 grams of protein. But, besides offering a good amount of protein, they are flourless. These make them an ideal option for people who are gluten sensitive.
And, since they are free from refined sugars, they are perfect for the entire family, even your kids!
Ingredients and Substitutes
DRY INGREDIENTS
Rolled oats (2 cups) – If you want to make a gluten-free version, make sure to get certified gluten-free oats.
Vanilla protein powder (2 scoops) – You can use a plant-based or whey protein powder.
Cinnamon (1 tsp)
Nutmeg (1 tsp)
Baking powder (1/2 tsp)
Sea salt (A pinch)
WET INGREDIENTS
Apples, grated (2 small) – Any apple variety works! But they can change the flavor of the muffin. Granny Smiths add some tartness, while Fuji or Pink Lady makes the muffins sweeter.
Egg whites (4) – You can use whole eggs if you want to avoid waste; just keep in mind it can make the muffin denser.
Greek yogurt, low fat (1 cup) – You can use vanilla-flavored Greek yogurt if you want to add more sweetness.
Honey (2 tbsp) – Maple syrup or agave are great vegan options.
TOPPING
Apple, diced (1 small)
How to Make Apple Cinnamon Protein Muffins
Step 1. Preheat your oven to 350°F. Spray a 12-muffin pan with oil. Grab a medium bowl and combine all the dry ingredients except the ones you are using as toppings.
Step 2. Mix everything thoroughly.
Step 3. In a large bowl, add all the wet ingredients.
Step 4. Combine all the wet ingredients.
Step 5. Add the dry ingredients to the bowl that has the wet ingredients.
Step 6. Mix everything thoroughly to get a smooth and thick batter. Make sure there are no clumps.
Step 7. Divide the batter evenly amongst the muffin pan, creating 12 delicious muffins.
Step 8. Grab the diced apples and place them on top of the muffins. Place the muffins in the oven.
Step 9. Bake the muffins for 20-25 minutes. You can check if the muffins are done with the toothpick.
If the toothpick comes out clean, remove them from the oven and let them cool down inside the muffin pan. If it doesn’t come up clean, leave it in the oven for a couple more minutes.
Once they have cooled down, you are ready to enjoy them!
Make it vegan: swap the egg white for flax eggs or a plant-based egg substitutes. To make flax eggs, mix 2 tbsp ground flaxseeds with 6 tbsp of water. Also, choose a dairy-free yogurt like coconut or almond yogurt.
Change the flavor: Remember, you can always add other ingredients to the muffins to change their flavor. You can add cacao nibs, dark chocolate chips, or dried cranberries.
Swap the sweetener: Replace the honey with maple syrup or agave nectar for a plant-based option.
Add some crunch: Mix in some nuts like chopped walnuts or pecans to add texture to the muffins.
What I Serve with These Apple Cinnamon Protein Muffins
When I am in a rush in the morning, I can make muffins on their own. However, you can pair them with great options.
Here are some great options to pair with these muffins:
A freshly brewed cup of coffee or spiced chai tea.
Almond butter or Greek yogurt
Honey or maple syrup
Yogurt or sugar-free vanilla ice cream.
My Storage Tips
These muffins are a great meal prep recipe!
To keep these muffins fresh and delicious for days, place them in an airtight container. You store them at room temperature for up to 2 days.
If you want to store them longer, you can place them in the fridge for up to 4-5 days or in the freezer for up to 3 months.
Once you are ready to have them again, thaw overnight in the fridge and place them in the microwave for 30 seconds.
Preheat the oven to 350F. Prepare a 12-muffin pan by spraying it with oil.
In a medium bowl, combine all of the dry ingredients except for the topping. Mix well.
In a large bowl, add all the wet ingredients and combine well.
Now, add dry ingredients to wet ones, part by part, mixing throughout until you get a smooth and thick batter.
Divide the batter evenly amongst the muffin pan to make 12 muffins. Top up with diced apples.
Place in the middle of the oven or on the lower side and bake for 20-25 minutes. Check with a toothpick whether the muffins are fully baked. If yes, remove them from the oven and let them cool down inside the muffin pan.
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