Apple Cinnamon Protein Muffins: A Chatty Guide to My Favorite Cozy Snack
OK, first off, let me just say that the first time I whipped these up, the whole kitchen smelled like a hug. I wish I could bottle that up and spritz it around my house when the weather gets grumpy (but until then, baking these does the trick). There was this one chilly Saturday—my cousin popped round early, still half-asleep, and the sweet, spicy muffin scent actually made her smile before coffee. That’s saying something. Anyway, these muffins have become my lazy weekend tradition—though, honestly, I’ll bake them for just about any excuse. Or no excuse at all!
Why You'll Love This Recipe (or at least why I do!)
I make this when I want to fool myself into thinking I’m starting my day healthy while still getting my sugar+spice fix. My family goes nuts for these because (1) they’re so soft when warm and (2) you’d barely know they’re packed with, well, protein-y goodness. Also, if I skip the cinnamon, someone inevitably whines—so that’s not happening again. Another plus: They don’t dry out like some protein things I’ve tried; trust me, I’ve created my fair share of muffin-flavored hockey pucks over the years.
The Stuff You’ll Need (And a Few Substitutes)
- 1 cup flour (I use all-purpose, but my neighbor swears by spelt or even oat flour in a pinch)
- 1 scoop vanilla protein powder (whey or plant-based—my cousin grabbed some ancient bulk bin stuff, worked fine)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon (I go heavy because I’m cinnamon-obsessed; swap for pumpkin pie spice if you feel adventurous)
- ¼ teaspoon salt
- 2 eggs (Egg substitute probably works, but I’ve never tried)
- ½ cup unsweetened applesauce (or smooshed up apple—made that swap when I ran out once. It was chunkier but still fine, honestly)
- ¼ cup maple syrup or honey (sometimes half-and-half when I can’t pick)
- 2 tablespoon oil (Canola, coconut, or olive—I’ve used all, but coconut adds a little sweet vibe)
- 1 teaspoon vanilla extract (My grandmother would say use the real stuff. In a pinch though, the artificial does the job)
- 1 medium apple, peeled and diced (Don’t stress about size, just don’t throw in apple wedges; I, uh, once did. Not ideal.)
- Optional: ½ cup chopped walnuts or pecans, because sometimes you want crunch.
How I Actually Throw These Muffins Together
- Start by preheating your oven to 350°F (yep, sometimes I forget and have to wait—annoying, but don’t skip it).
- Grab a muffin tin and line it. Or just grease it with butter or spray; no one comes for extra paper waste in my kitchen, except maybe my eco-warrior friend.
- In a big bowl, whisk together flour, protein powder, baking powder, baking soda, cinnamon, and salt. I do this fast so the cinnamon cloud makes me sneeze. Classic.
- In a separate bowl, mix eggs, applesauce, maple syrup (or honey), oil, and vanilla until it’s like one of those lumpy homemade hair masks—if that makes sense.
- Combine the wet and dry bowls. Don’t over-mix or they’ll get tough. This is where I sneak a taste (don’t judge).
- Gently fold in your apple chunks and nuts, if you’re fancy. It’ll look thick—don’t worry if it’s gloopy, it’s all going to puff up as it bakes.
- Fill the tins about ¾ full. My friend somehow makes 13 muffins out of this. I get 10. Not sure who’s right, but…it’s muffin math. Sprinkle a teeny pinch of cinnamon sugar over each if you’re feeling snazzy (totally optional).
- Bake 18-22 minutes, or until a toothpick stuck in the fattest one comes out clean (or mostly clean; just no raw goop). Cool for a few minutes—which I never do long enough because who can wait?
Notes From My Kitchen Fails & Wins
- Leaving these in even two minutes too long = dry muffins. Keep an eye!
- If they look too brown but still gooey, tent a bit of foil over top.
- Sometimes I add a little orange zest, but actually, I think that pushed it into "why does this kinda taste like cleaning spray?" territory. You might love it though.
- Best right out the oven, but not burning-your-tongue hot. Painful lesson.
Adventures in Variations (Some Questons, Some Flops)
- Tried swapping diced pear for apple. Surprisingly nice!
- Chocolate chips? Always a good choice, though not exactly breakfast-y…or is it?
- Attempted to sub almond flour for all flour—it turned out dense, weirdly eggy, and I’m not rushing back to that, but hey, let me know if you get it just right.
About the Stuff (Equipment, or Not)
Technically, a muffin tin is ideal, but when mine was stuck at my mother’s, I once used a mini loaf pan and just sliced it like snack cake. Works fine—just increase the bake time a bit. Mixing bowls and a fork can get you through if you can’t find your whisk (yep, I’ve been there—how does a whisk just disappear anyway?).
How Do You Store These? (But Do You Even Need To?)
So…officially, these keep in a sealed container at room temp for like 2 days. Or fridge for up to a week (use wax paper between). But honestly, in my house, they rarely survive the afternoon. If you do want to freeze ‘em, wrap individually and stash in a bag. Defrost and zap a bit in the microwave for coziness.
My Favorite Ways to Serve Apple Cinnamon Protein Muffins
We usually eat them as is, but some mornings I’ll split and toast, then smear a bit of almond butter. Major comfort food vibes! Sometimes I sneak one into my packed lunch for a midafternoon sanity snack. Oh, for a real treat, warm with a scoop of vanilla Greek yogurt is aces.
Lessons Learned (AKA my Muffin Pro Tips!)
- Once I tried rushing the cooling part—big mistake! Muffins stuck and made a mess.
- Mix wet and dry gently. If you beat it like you’re mad, the muffins come out rubbery (learned that the hard way one grumpy morning).
- Don’t bother peeling the apple super-perfectly. Rustic is a vibe!
Questions Friends (and My Group Chat) Actually Asked
Q: Can I use flavored protein powder instead of vanilla?
A: Absolutely, though I once used a peanut butter-cup type and it was…interesting. Maybe not quite what I was going for, but give it a try!
Q: What if I don’t have applesauce?
A: Just grate an apple and mix with a little water, squish well. Or mash up banana (though it’s then more banana than apple, really).
Q: Are these good for breakfast on the go?
A: That's pretty much the point! (Though a travel mug of coffee is basically required in my book.)
Q: Where did you get your protein powder?
A: I love to browse on iHerb for weird flavors, but honestly, regular stuff from the supermarket works great. And if you want to geek out on protein baking tips, Gemma’s guide is really helpful.
Side note, just before I forget: has anyone else noticed how muffins are basically cupcakes in disguise? My little brother still refuses to eat these when I call them muffins—call it a breakfast cupcake and *boom*, he’s on board. Naming magic, I tell you.
Ingredients
- 1 cup diced apples, peeled
- 2 large eggs
- 1 cup vanilla protein powder
- 1 ¼ cups oat flour
- ½ cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
Instructions
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1Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together eggs, applesauce, honey (or maple syrup), and almond milk until smooth.
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3Stir in oat flour, protein powder, cinnamon, baking soda, baking powder, and salt until just combined.
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4Fold in diced apples, being careful not to overmix the batter.
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5Divide batter evenly among the muffin cups. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
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6Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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