Protein Packed Apple Cinnamon Muffins
Delicious and nutritious muffins packed with protein, perfect for breakfast or a snack.
Equipment
- Muffin pan Standard muffin pan for baking.
Ingredients
Main Ingredients
- 0.25 cup melted butter
- 0.5 cup unsweetened applesauce
- 0.5 cup Greek yogurt 2% or full-fat, plain or vanilla
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1.5 cups quick cooking oats
- 0.5 cup all-purpose flour
- 0.5 cup cane sugar
- 0.67 cup vanilla whey protein powder 60 g
- 1.5 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine salt
- 1 cup diced apple cut to about ½-inch pieces
Instructions
- Preheat your oven to 350°F (175°C) and prepare a standard muffin pan by greasing with cooking spray or lining with muffin liners.
- In a mixing bowl, combine the melted butter, applesauce, yogurt, egg, and vanilla extract. Make sure to mix well to ensure a smooth batter.
- Add the oats, flour, sugar, protein powder, cinnamon, baking powder, baking soda, and salt. Mix until well combined, but be careful not to overmix.
- Gently fold in the diced apples into the batter. This will help ensure that the apples are evenly distributed.
- Divide the batter evenly among the prepared muffin cups. You can use a measuring cup for consistent portions.
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step helps maintain their moisture.
- Store the muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.
Notes
For added texture, sprinkle some oats or chopped nuts on top of the muffins before baking.