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These Apple Cinnamon Muffins are such a delicious treat that’s super moist, full of wholesome ingredients like Greek yogurt, and high in protein. Make this for your whole family to enjoy and they are easy to make!
We love these apple muffins because they are packed with delicious fall flavors, moist, and easy to make. Made with simple ingredients, like whole wheat flour, Greek Yogurt, coconut sugar, and chopped walnuts. coconut oil, apples, and some added whey protein which could be an optional ingredient. These healthy protein cinnamon muffins are great to enjoy as a snack or a healthy on-the-go breakfast option.
Why you should make this recipe
- Easy: Muffins are generally easy to make and usually require 10 minutes of prep time and let the oven do the rest of the work for you.
- Moist and delicious: Moist fluffy and packed with flavor.
- Healthy: good for you and made with healthy and wholesome ingredients.
- Perfect for on-the-go: Grab these apple walnut muffins if you are in a hurry in the morning and do not have time to make breakfast.
Ingredients you will need
- White Whole wheat flour: other flour can be used like oat flour, Gluten-free flour, all-purpose, and so on.
- Baking powder, Baking soda, and cinnamon,
- Whey Protein vanilla flavor or you may use a plant-based protein powder.
- Egg
- Coconut sugar or low-calorie sweetener equivalent: there are other sugars that can be used like cane sugar, brown sugar, or monk fruit sugar
- Container vanilla or plain Greek yogurt: or plain yogurt
- Vanilla Extract
- Coconut oil: or any other oil like avocado oil
- Unsweetened almond or coconut milk: you may swap this with 2% milk
- Fresh Apples peeled and diced
- Walnuts Chopped: this ingerdient is optional. If you have nut allergies, you may skip it
How to make this protein muffin recipe
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, baking soda, protein powder, and cinnamon. Stir until the ingredients are evenly combined.
- In another medium bowl, mix together the egg and sugar. Then stir in the Greek yogurt, vanilla extract, coconut oil, and almond milk.
- Add the wet ingredients into the dry ingredients. Stir until all the ingredients are just combined – do not over mix.
- Fold in the apples and walnuts.
- Spray a 12 cup muffin pan with cooking spray or line the pan with paper muffin liners. Divide the batter among the 12 cups.
- Bake for 18 – 20 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 3 minutes then finish cooling on a wire rack
Tips and subsitutes
- Do not overmix the batter
- We used White Whole wheat flour but other flour can be used like oat flour, Gluten-free flour, all-purpose, and so on. We havent tested it with almond flour.
- If you do not have coconut oil, use any neutral oil you have on hand. Often times we avocado or olive oil and the result is just as great.
- Do not forget to spray the muffins pans
- Allow the muffins to cool on a wire wrack before serving.
- To check for doneness, it is best to use a toothpick until it comes out clean.
- Use fresh apples, but if you do not have any you can use some apple sauce. You will need 1 cuop of apple sauce.
- We only used one scoop of proten powder, if you are looking for a muffin with much higher protein per serving, you can use 2-3 scoops. You will just need to add a bit more liquid to get the batter to a good consistency. Add 2 tablespoons at a time.
Storage and heating recommendations
- To store: You may store these muffins in a lidded container in the fridge for up to one week. You can freeze these muffins Bato enjoy at a later time for up to 3 months. The muffins will keep on the counter for 2 days.
- To reheat: Simply pop these muffins in the microwave and reheat them for 20-30 seconds. If they are frozen, leave on the counter for about 10 minutes before reheating, or place in the fridge overnight to thaw and then reheat them in the microwave the next day.
More healthy muffin recipes you may like
- Healthy Pumpkin Muffins
- Baked Oatmeal Protein Muffins
- Healthy Carrot Cake Muffins
- Lemon Blueberry Muffins
- Flourless Choco;ate Muffins
- Banana Oatmeal Muffins
- Healthy Zucchini Muffins
Commonly asked questions
The best apples to use in baking are apples that are crispy and tart. Apples like Fuji, Granny Smith, Honeycrisp, and Pink Lady awould be our top choices.
If your muffins are more on the dry side, then you used too much protein powder. We only used one scoop of protein powder in this recipe, but you have the choice of adding more. Keep in mind though that a higher amount of protein powder used in baking will result in a “dry” Muffin or cake. Its just the nature of how protein powders are when used in baking.
We love using whey protein concentrate in baking. Blend it in with whatever flour you are using. There are other protein powders that fair well in baking. Just keep in mind that when you add protein powder to anything you plan on baking, it alters the taste and texture.
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Apple Protein Cinnamon Muffins
Ingredients
- 2 Cups white Whole wheat flour or whole wheat pastry flour, or other flour of your choice
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- 1 Scoop Whey Protein, vanilla flavor
- 1 Egg
- 1 Tsp Cinnamon
- 1/2 Cup Coconut sugar or low calorie sweetener equivalent
- 1 5.3 ounce Container vanilla or plain Greek yogurt
- 1 Tsp Vanilla
- 2 Tbsp Coconut oil, Melted
- 1 Cup Unsweetened almond or coconut milk
- 1 ½ Cups Apples, peeled and diced
- 1/3 Cup Walnuts, Chopped
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, baking soda, protein powder, and cinnamon. Stir until the ingredients are evenly combined.
- In another medium bowl, mix together the egg and sugar. Then stir in the Greek yogurt, vanilla extract, coconut oil, and almond milk.
- Add the wet ingredients into the dry ingredients. Stir until all the ingredients are just combined – do not over mix.
- Fold in the apples and walnuts.
- Spray a 12 cup muffin pan with cooking spray or line the pan with paper muffin liners. Divide the batter among the 12 cups.
- Bake for 18 – 20 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 3 minutes then finish cooling on a wire rack.
Notes
- use any yogurt of your choice
- for a vegan option, use plant-based yogurt and protein powder.
- flour: use plain white, wheat, Gluten-free, or oat flour
- coconut sugar can be replaced with brown sugar or monk fruit sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used half almond flour and half regular. Turned out fairly most.
I made these using Speculoos protein powder to give it more of that cinnamon-spice taste. They came out pretty claggy and dense but were good straight out of the oven. I feel like if they were eaten cold they’d be inedible due to the density, but they still have a nice flavour. I used Erythritol, but they’re definitely more savoury than sweet!
Thanks for the feedback. I can’t really tell why that happened and whether the protein you used made a difference.
Can you use almond flour instead?
Hi. I honestly can’t say since I haven’t tested it. You could potentially use almond flour but you will need more eggs. for 2 cupsof almond flour, i would add 4 ggs
I made these and they were very plain. I followed the recipe Except I used gluten free flour with 1 tsp xanthum gum. I may have over cooked them causing the dryness.
Any pointers?
Hi Jessica. I am really not sure. I haven’t really baked it using xanthan gum