These Apple Cinnamon Protein Muffins are full of warm cinnamon flavor and packed with protein. They are perfect for a weekday breakfast or an afternoon snack with coffee.
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.
Notes
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.