Description
These Apple Pie Protein Muffins are a delicious and nutritious treat, packed with protein and warm spices reminiscent of classic apple pie. Made with oat flour, vanilla protein powder, and fresh diced apples, they are perfect for a healthy breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (or blended oats)
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Other
- 1 medium apple, peeled and finely diced
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or lightly spray with non-stick cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine wet ingredients: In a large bowl, whisk together unsweetened applesauce, Greek yogurt, eggs, maple syrup (or honey), and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Then fold in the finely diced apple pieces evenly through the batter.
- Fill muffin cups and bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these protein-packed apple pie muffins!
Notes
- You can substitute maple syrup with honey or your preferred natural sweetener.
- Using oat flour or finely blended oats works well; ensure oats are finely ground for best texture.
- For extra moisture, Greek yogurt can be swapped for plain yogurt or a dairy-free alternative if desired.
- These muffins keep well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- To freeze, place cooled muffins in a freezer-safe bag and thaw overnight in the refrigerator before eating.
- Feel free to add chopped nuts or raisins for added texture and flavor.
