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–+ servings
Apple protein muffins stacked on a plate.
Course Breakfast, Snack

Apple Protein Muffins

By: Elysia Cartlidge
Servings 16 muffins
These soft and tender Apple Protein Muffins are packed with cozy cinnamon flavor and little pieces of fresh apple in every bite. Made with oats, Greek yogurt, eggs, and protein powder, each muffin has 6 grams of protein while still tasting like a classic apple cinnamon muffin! The whole batch freezes beautifully, so you always have a quick grab-and-go option on hand. {Gluten-free-friendly}
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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 - 1 teaspoon cinnamon (depending on how much cinnamon flavor you like)
  • 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
  • 1/2 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 muffin tins with silicone liners or paper liners sprayed with cooking spray.
  • Place the oats in a food processor 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 16 muffin cups, filling each cup about 3/4 of the way full. Place the muffin tin on the bottom oven rack, and bake for 22-25 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 fully before removing them from the tin.

Notes

    • 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!

Nutrition

Calories: 94kcalCarbohydrates: 15gProtein: 6gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 28mgSodium: 180mgPotassium: 110mgFiber: 2gSugar: 6gVitamin A: 40IUVitamin C: 1mgCalcium: 76mgIron: 1mg
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