These tender, cinnamon spice Apple Protein Muffins contain 5 grams of protein, but definitely don’t taste like it! They’re soft, lightly sweet, and moist, thanks to applesauce, Greek yogurt, and maple syrup, with warm spices, nutty oats, and pieces of apple in every bite. They’re the perfect way to add some extra protein to your snack routine and are easy enough to enjoy as a breakfast option when you’re running out the door! {Gluten-free)
Table of Contents
Easy High Protein Apple Muffins
After blogging about healthy recipes for years and years, I’ve come to realize that muffins are life. They’re simple to make, sweet, and satisfying, and perfect when we’re too busy to make a hot breakfast or just need a quick snack. Sometimes we need convenient foods that we can grab and enjoy as we’re walking out the door!
These high-protein muffins are a nutritious option to serve with a protein shake on your commute, or serve them as a healthy snack or simple dessert. Since one batch makes 18 muffins, they’ll be there any time you need them!
Elysia’s Recipe Recap
Texture: Soft, tender and packed with moisture thanks to the applesauce and Greek yogurt!
Taste: Tastes like a cozy fall morning in muffin form.
Ease: The batter comes together in the bowl of a food processor blender so it’s super simple!
Recommended: Love these with a little yogurt on the side and a hot cup of tea or coffee!
Would I make these again? Absolutely! Perfect for freezing to grab-and-go on busy mornings.
For more fan-favorite protein muffins, check out these Banana Protein Muffins and Blueberry Protein Muffins too!
Why We Love This Healthy Apple Muffin Recipe
- Overs 18 muffins to have on hand any time
- Freezes great for quick and easy snacks
- Made with simple, wholesome ingredients
- Tastes like a cozy bowl of apple cinnamon oatmeal!
- Kid-friendly flavors the whole family will enjoy
- Uses oats as the base, so naturally gluten-free
- Packed with protein thanks to Greek yogurt, eggs, and protein powder
- Made with no added sugar (naturally sweetened with maple syrup and applesauce)
Ingredient Notes
- Oats: This recipe starts with quick or rolled oats, which are blended into oat flour. No wheat flour necessary!
- Vanilla protein powder: I’m partial to the vegan protein powder from Goodprotein. Get 30% off your first purchase with code ELYSIAC30.
- Baking powder and baking soda: Added so that the muffins rise when they’re baked and have a light and fluffy texture.
- Cinnamon: For that warm, cozy flavor.
- Unsweetened applesauce: This adds more apple flavor and stands in as an oil alternative to help reduce the overall fat and calorie count.
- Plain 0% Greek yogurt: One of my favorite low calorie ways to add extra protein to any meal!
- Maple syrup: Use pure maple syrup, not pancake syrup, which is usually made with corn syrup.
- Eggs: Add a dose of extra protein.
- Fresh apples: These need to be shredded and finely diced for two different textures.
Optional Toppings
- Extra apple chunks
- Sprinkle of cinnamon
- Sprinkle of coconut sugar or brown sugar
Step-by-Step Instructions
- Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
- Place the oats in a blender and pulse until the oats are finely ground into a flour-like consistency.
- Add the protein powder, baking powder, baking soda, cinnamon and salt. Blend to combine.
- Next, add in the applesauce, Greek yogurt, maple syrup, eggs, and vanilla. Blend until smooth and combined. You may need to use a spatula to scrape down the sides to ensure everything is combined.
- Remove the blade of the food processor and fold in the shredded apple and chopped apple. Alternatively, you can transfer the mixture to a bowl and fold in the apples in the bowl.
- Divide batter equally among 18 muffin cups, filling each cup about 3/4 of the way full. Bake muffins for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool for at least 10 minutes before removing them from the tin.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- These muffins are lightly sweetened. If you prefer a sweeter muffin, replace 3-4 tablespoons of the applesauce with additional maple syrup.
- You can also add a topping to the muffins before baking. They taste delicious with extra apple chunks, a sprinkle of cinnamon, chopped pecans or walnuts and a sprinkle of coconut sugar.
Recipe FAQs
It’s easiest to start with a recipe that is formulated for higher protein content, as you’ll get much more consistent results. I often use Greek yogurt or cottage cheese, egg whites, and/or protein powder in my high protein muffin recipes, which are wonderful sources of protein. But I also usually incorporate extra fiber and healthy fats while minimizing the sugar, which makes the muffins much more nutritious and wholesome. There are many healthy muffin recipes on the blog, so be sure to check them out!
Although you can sometimes use wheat flour as a replacement for oat flour, it’s not a perfect swap. Your muffins may end up either slightly too wet or on the dry side. It’s best to use the oat flour as recommended, unless you’re open to a little experimenting!
It really depends on your preference. I often use vegan protein powders, which are often made from pea protein. You can also use a whey protein powder. I do recommend using a sweetened and flavored one as this gives the muffins an extra boost of flavor and sweetness.
Storage Guidelines
Allow the muffins to cool, then store in an airtight container at room temperature for 3-4 days. For longer storage, either refrigerate for approximately 1 week or freeze the muffins for up to 3 months.
Serving Suggestions
We like to enjoy these healthy apple muffins as part of a healthy breakfast with fresh fruit, creamy scrambled eggs, or a little smoothie, but that’s really just the start.
They also make a great snack topped with some peanut butter or along with some cottage cheese or veggies and hummus!
Or, you can warm them up and crumble them over a bowl of yogurt with diced apple pieces for a satisfying dessert. To take it over the top, drizzle with a little melted almond butter or peanut butter. So good!
Recipe Variations
- Switch out the applesauce: You can replace the unsweetened apple sauce with equal parts mashed banana or pumpkin puree, but keep in mind that the flavor profile will change.
- Use apple pie spice: Apple pie spice has ginger, cloves, and other warming spices that gives these muffins an even cozier flavor.
- Amp up the protein: Replace the whole eggs with egg whites for even more protein. This will also reduce the fat in the muffins though, which can make them a bit more dry.
More High Protein Recipes
- High Protein Banana Bread
- Kodiak Cakes Muffins
- 3-Ingredient Protein Waffles
- Cottage Cheese Protein Bagels
- Protein Powder French Toast
Did you make this recipe? Scroll down to leave a star rating and review!
Apple Cinnamon Protein Muffins
Ingredients
- 2 cups oats (can use quick or rolled)
- 1/2 cup vanilla protein powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsweetened applesauce
- 1 cup plain 0% Greek yogurt
- 1/4 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup shredded apple
- 1 cup finely diced apple (diced in 1/4 inch pieces)
Optional Toppings
- Extra apple chunks
- Sprinkle of cinnamon
- Sprinkle of coconut sugar or brown sugar
- Chopped pecans or walnuts
Instructions
- Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
- Place the oats in a blender and pulse until the oats are finely ground into a flour-like consistency.
- Add the protein powder, baking powder, baking soda, cinnamon and salt. Blend to combine.
- Next, add in the applesauce, Greek yogurt, maple syrup, eggs, and vanilla. Blend until smooth and combined. You may need to use a spatula to scrape down the sides to ensure everything is combined.
- Remove the blade of the food processor and fold in the shredded apple and chopped apple. Alternatively, you can transfer the mixture to a bowl and fold in the apples in the bowl.
- Divide batter equally among 18 muffin cups, filling each cup about 3/4 of the way full. Bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool for at least 10 minutes before removing them from the tin.
Notes
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- These muffins are lightly sweetened. If you prefer a sweeter muffin, replace 3-4 tablespoons of the applesauce with additional maple syrup.
- You can also add a topping to the muffins before baking. They taste delicious with extra apple chunks, a sprinkle of cinnamon, chopped pecans or walnuts and a sprinkle of coconut sugar.
- My favorite protein powder to use for these muffins is Good Protein powder. It’s so delicious and comes in lots of different flavors. My favorite flavors to use in these muffins are Vanilla and Salted Caramel. Use the discount code ELYSIAC30 for 30% off your first order!
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