Description
These Apple Cinnamon Protein Muffins are a delicious and wholesome snack perfect for breakfast or an energy boost. Packed with vanilla whey protein, oats, and fresh diced apples, they combine the warm flavors of cinnamon and vanilla for a moist and flavorful bite. Easy to prepare and baked to perfection, these muffins offer a nutritious way to enjoy a sweet treat without guilt.
Ingredients
Wet Ingredients
- ¼ cup melted butter
- ½ cup unsweetened applesauce
- ½ cup 2% or full-fat plain or vanilla Greek yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1½ cups quick cooking oats
- ½ cup all-purpose flour
- ½ cup cane sugar
- ⅔ cup (60 g) Puori PW1 vanilla whey protein powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
Additional Ingredients
- 1 cup diced apple, cut to about ½-inch pieces
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a standard muffin pan by misting it with cooking spray or lining it with muffin liners that are also misted. Alternatively, a silicone muffin pan can be used for easy removal.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, unsweetened applesauce, Greek yogurt, egg, and vanilla extract until smooth and fully incorporated.
- Add Dry Ingredients: Add the quick cooking oats, all-purpose flour, cane sugar, vanilla whey protein powder, ground cinnamon, baking powder, baking soda, and fine salt to the wet mixture. Stir gently until all the dry ingredients are just combined. Avoid over-mixing to keep the muffins tender.
- Fold in Apples: Gently fold in the diced apple pieces into the batter, ensuring even distribution without breaking up the fruit.
- Portion Batter and Bake: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer to a wire rack to cool completely before serving or storing.
- Store Properly: Store cooled muffins in an airtight container at room temperature for up to 4 days, refrigerate for up to 7 days, or freeze for up to 3 months to preserve freshness.
Notes
- Use fresh, crisp apples for the best texture and flavor.
- You can substitute the vanilla whey protein powder with any preferred flavor or plant-based protein powder, adjusting sugar content as needed.
- Do not overmix the batter to keep the muffins light and tender.
- For a reduced fat version, substitute butter with additional applesauce.
- These muffins freeze well; thaw overnight in the fridge or warm gently before serving.
