Everybody loves muffins, but muffins with a little something extra are even better! These Apple Cinnamon Protein Muffins are nutty, warm, and protein-packed. They are perfect for a leisurely weekday breakfast or an afternoon snack with coffee.
Cinnamon spiced muffin batter packed with apples and finished with cinnamon sugar; these Kodiak apple muffins are scrumptious. They are made with wholesome ingredients and tart green apples. This healthy apple muffin recipe is quick and easy - perfect for a weekday breakfast.
Apple protein muffins can be made ahead of time and frozen. This muffin recipe is excellent for meal prep. Enjoy one of these fruit and protein-packed muffins any time of the day. You will also love these Banana Protein Muffins too!
Apple Protein Muffins
What is not to love about moist and tender muffins packed with apples? Full of sweet and tart flavors and cinnamon spice, enjoy a muffin as a post-workout snack or on-the-go breakfast. You will love this simple protein muffin recipe, and here is why:
- Quick and easy recipe with simple instructions
- Freezable, portable breakfast perfect for meal prep
- Fruit and protein-packed, satiating muffins
- Delicious muffins with wholesome ingredients
Kodiak Protein Pancake Mix
I am sure you have seen some protein pancake mix variations on the grocery store's shelves. The brand I used in this recipe was Kodiak Cakes: Power Cakes, Flapjack and Waffle Mix (buttermilk flavor.) While you can certainly use this mix to make pancakes and waffles, it is fun to play with it in baking recipes. The Kodiak mix uses wholesome ingredients with added protein and brings a pleasant, nutty flavor to the final baked good.
- Protein Pancake Mix
- Almond Flour
- Light Brown Sugar (packed)
- Granulated Sugar
- Baking Powder
- Ground Cinnamon
- Avocado Oil
- Oat Milk
- Greek Yogurt
- Egg (room temperature)
- Vanilla Extract
- Apples (diced)
See the recipe card for ingredient quantities.
STEP 1 - Preheat your oven to 375 degrees F. Grease or line the cups of a 12-cup muffin tin and set it aside.
STEP 2 - (muffin batter) - Whisk the protein pancake mix, brown sugar, almond flour, baking powder, salt, and ground cinnamon until thoroughly combined. Remove ½ tablespoon of this dry mix and sprinkle it over the chopped apples in a small bowl. Toss the apples to coat and set aside until needed.
Whisk the avocado oil, egg, Greek yogurt, milk, and vanilla extract together in a small bowl. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Fold in the apples.
PRO TIP - Muffin batter needs very little mixing - for moist muffins, mix by hand.
STEP 3 - Fill each muffin tin about ¾ full.
STEP 4 - For the cinnamon sugar, stir the granulated sugar and ¼ teaspoon ground cinnamon in a small bowl. Sprinkle the top of each muffin with cinnamon sugar.
STEP 5 - Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow them to cool before eating.
Substitutions and Additions
- Avocado Oil - Melted Butter, Coconut Oil
- Granny Smith Apples - Braeburn or Red Delicious.
- Greek Yogurt - Sour Cream
- Mix-Ins - Chocolate Chips, Peanut Butter Chips, Dried Cranberries, Chopped Nuts (pecans, almonds, walnuts)
- Gluten-Free - Use Kodiak Gluten-Free Protein Pancake Mix or King Arthur Gluten-Free Pancake Mix.
- Eggless - Swap the egg for a flax egg. Mix one tablespoon of flax seeds and three tablespoons of water to make a flax seed egg. Refrigerate for 15 minutes to thicken.
- Protein Powder - Add one tablespoon of vanilla protein powder with the dry ingredients for added protein.
What to Serve with Apple Cinnamon Muffins
While delicious on their own, these apple protein muffins are equally delicious slathered in nut butter and spreads. Spread peanut butter or almond butter over one of these apple muffins for additional protein or for added indulgence; try one with homemade honey butter or jam.
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- DI ORO Seamless Series 11.2 Inch Large Silicone Spatula
- USA Pan Bakeware Muffin Pan
- Standard Paper Cupcake Liners
Store the muffins in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
Can you freeze these protein muffins? Yes, you can. Tightly wrap the muffins in plastic film or foil, and then place the wrapped muffins into a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before eating.
Other Protein Muffin Favorites
- Carrot Cake Protein Muffins
- Banana Walnut Protein Muffins
- Blueberry Oat Protein Muffins
- Double Chocolate Protein Muffins
- Chocolate Chip Pumpkin Protein Muffins
- Do not over-mix the muffin batter.
- Check the expiration date on the baking powder.
Frequently Asked Questions
Muffins may not be the healthiest snack, but if you have a muffin, it might as well have the added benefit of protein and whole grains. The protein pancake mix you use depends upon the ingredients and their ratios. Typically these protein pancake mixes will be made from whole wheat, almond, or oat flour. And they will have the addition of a protein blend which could include protein isolates, whey protein, or another form of protein powder.
Ultimately, it is up to you if you peel or do not peel the apples. For the best texture, peel the apples before adding them to the batter.
Apple Cinnamon Protein Muffins
- 1½ cups Protein Pancake Mix I used Kodiak Cakes Buttermilk Pancakes Mix.
- ½ cup almond flour
- ¾ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup avocado oil
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ½ cup Greek Yogurt
- ¼ cup oat milk
- 1 cup green apple peeled and diced
- ½ tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- Preheat your oven to 375° F. Grease or line the cups of a muffin tin, set aside.
- For the muffin batter: In a large bowl, mix together the protein pancake mix, brown sugar, almond flour, baking powder, salt, and cinnamon until thoroughly combined. Remove ½ tablespoon of this dry mix and sprinkle it over the chopped apples in a small bowl. Toss the apples to coat and set aside until needed.
- Whisk the avocado oil, egg, Greek yogurt, milk, and vanilla extract together in a small bowl. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Fold in the apples.
- Fill each muffin tin about ¾ the way full.
- For the cinnamon sugar: In a small bowl, stir together the granulated sugar and ¼ teaspoon ground cinnamon. Sprinkle the top of each muffin with the cinnamon sugar.
- Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before eating.
- STORE: Store the muffins in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
- FREEZE: Tightly wrap the muffins in plastic film or foil, and then place the wrapped muffins into a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before eating.