Description
These Apple Cinnamon Protein Muffins are a healthy and delicious snack or breakfast option packed with protein and natural sweetness from apples and honey. Made with rolled oats, vanilla protein powder, and warm spices like cinnamon and nutmeg, these muffins offer a nutritious boost and a comforting flavor. Perfectly moist and lightly sweetened, they’re topped with fresh diced apples for extra texture and taste.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 2 scoops vanilla protein powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp baking powder
- A pinch sea salt
Wet Ingredients
- 2 small apples, grated
- 4 egg whites
- 1 cup low-fat Greek yogurt
- 2 tbsp honey
Topping
- 1 small apple, diced
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-muffin pan with oil to ensure the muffins don’t stick.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, vanilla protein powder, cinnamon, nutmeg, baking powder, and sea salt. Mix well to evenly distribute all dry components.
- Combine Wet Ingredients: In a large bowl, add the grated apples, egg whites, low-fat Greek yogurt, and honey. Stir thoroughly until all wet ingredients are fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring continuously as you incorporate the dry into the wet. Continue mixing until you achieve a smooth, thick batter.
- Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups. Sprinkle the diced apple pieces on top of each muffin for added texture and flavor.
- Bake Muffins: Place the muffin pan in the middle or lower third of the oven. Bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes. Then take them out and enjoy warm or at room temperature, ideally paired with a cup of tea or coffee.
Notes
- You can substitute honey with maple syrup for a vegan option if desired.
- Ensure apples are grated finely to integrate well into the batter.
- To make these muffins gluten-free, use certified gluten-free rolled oats.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- They can also be frozen for up to a month—just thaw and warm before eating.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
