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Apple Cinnamon Protein Muffins - Soft, Spiced, and Wholesome

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Rolled oats (old-fashioned), lightly blended or left whole for texture
  • Whole wheat flour (or all-purpose flour)
  • Vanilla or unflavored whey protein powder (plant-based works too; see notes)
  • Baking powder and baking soda
  • Ground cinnamon and a pinch of nutmeg (optional)
  • Fine sea salt
  • Unsweetened applesauce
  • Plain Greek yogurt (2% or 0%)
  • Eggs
  • Honey or maple syrup
  • Vanilla extract
  • Neutral oil (avocado, light olive, or melted coconut oil)
  • One firm apple (Honeycrisp, Gala, or Pink Lady), finely diced
  • Optional add-ins: chopped walnuts, pecans, raisins, or extra cinnamon sugar for topping

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly. This helps prevent sticking, especially with protein batters.
  2. Mix dry ingredients: In a large bowl, whisk 1 cup rolled oats, 1 cup whole wheat flour, 1/2 cup protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons cinnamon, a pinch of nutmeg (optional), and 1/2 teaspoon salt. Whisk well so the leavening is evenly distributed.
  3. Combine wet ingredients: In another bowl, whisk 1 cup unsweetened applesauce, 1/2 cup Greek yogurt, 2 large eggs, 1/3 cup honey or maple syrup, 2 teaspoons vanilla extract, and 3 tablespoons oil. Stir until smooth and glossy.
  4. Bring it together: Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing to keep the muffins tender.
  5. Fold in the apple: Add 1 heaping cup of finely diced apple. If you like crunch, fold in 1/3 cup chopped walnuts or pecans. For extra apple-cinnamon vibes, toss the diced apple in a pinch of cinnamon first.
  6. Portion the batter: Divide evenly among the 12 muffin cups. For a bakery-style top, you can sprinkle a light dusting of cinnamon sugar or a few oat flakes over each muffin.
  7. Bake: Bake for 16–20 minutes, until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs. Protein muffins can go from done to dry quickly, so start checking at 16 minutes.
  8. Cool correctly: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. Cooling helps set the structure and prevents soggy bottoms.
  9. Finish and enjoy: Eat warm or at room temperature. They’re great plain, with a smear of almond butter, or alongside coffee or tea.