High Protein Apple Cinnamon Muffins
Start your mornings off right with these irresistible High Protein Apple Cinnamon Muffins—fluffy, moist, and packed with wholesome ingredients to keep you energized all day long. Made with nutrient-rich oat flour, creamy Greek yogurt, and naturally sweetened with applesauce and honey, these muffins deliver a boost of protein with vanilla protein powder while indulging your taste buds with warm cinnamon spice and chunks of fresh apple. The addition of chopped walnuts adds a satisfying crunch, making them the perfect grab-and-go breakfast or post-workout snack. Ready in just 35 minutes, these muffins are easy to prepare, gluten-free, and can be stored or frozen for meal prep convenience. Perfect for anyone looking for healthy, high-protein baked goods with a cozy fall-inspired twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups oat flour
- 0.5 cups vanilla protein powder
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup greek yogurt
- 0.5 cup unsweetened applesauce
- 0.5 cup almond milk
- 1 unit large egg
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 cup diced apple
- 0.25 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, ground cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In another mixing bowl, whisk together the Greek yogurt, unsweetened applesauce, almond milk, egg, honey, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix the batter.
Gently fold in the diced apples and chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store them in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 105.8 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 980 mg | 75% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
