Description
These Apple Cinnamon Protein Muffins are a nutritious and delicious treat perfect for breakfast or a snack. Packed with rolled oats, vanilla protein powder, and fresh apples, they combine the warm flavors of cinnamon and nutmeg with a healthy boost of protein and fiber. Made with wholesome ingredients and lightly sweetened with honey, these muffins are a guilt-free indulgence that pairs perfectly with your morning coffee or tea.
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 the oven to 350°F (175°C). Spray a 12-muffin pan with oil to prevent sticking.
- Mix dry ingredients. In a medium bowl, combine rolled oats, vanilla protein powder, cinnamon, nutmeg, baking powder, and sea salt. Stir well to ensure ingredients are evenly distributed.
- Combine wet ingredients. In a large bowl, whisk together grated apples, egg whites, low-fat Greek yogurt, and honey until fully combined.
- Form the batter. Gradually add the dry ingredients to the wet ingredients, mixing continuously until you achieve a smooth and thick batter consistency.
- Fill muffin pan and add topping. Spoon the batter evenly into the prepared muffin pan, filling all 12 cups. Sprinkle diced apple pieces on top of each muffin for added texture and flavor.
- Bake the muffins. Place the muffin pan in the middle or lower rack of the oven. Bake for 20 to 25 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean.
- Cool and serve. Remove the pan from the oven and allow the muffins to cool for about 10 minutes inside the pan. Then transfer them to a wire rack or plate. Enjoy warm or at room temperature, ideally with a cup of tea or coffee.
Notes
- For a gluten-free version, ensure the rolled oats and protein powder are certified gluten-free.
- You can substitute honey with maple syrup or agave nectar for a vegan option, but the egg whites will need a replacement like flaxseed meal for full vegan compliance.
- Adding chopped nuts or raisins can provide extra texture and nutrition.
- Store leftover muffins in an airtight container in the refrigerator for up to 4 days.
- These muffins also freeze well; wrap individually and freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 85mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
