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–+ servings
A close-up of two apple cinnamon protein muffins.

Apple Cinnamon Protein Muffins

Katelyn Theofanis
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.
5 from 6 votes
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Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 202 kcal

Equipment

Ingredients
  

Muffin Batter

  • 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

Cinnamon Sugar

  • ½ tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon

Instructions
 

  • 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.

Nutrition

Calories: 202kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 18mgSodium: 194mgPotassium: 96mgFiber: 2gSugar: 17gVitamin A: 39IUVitamin C: 1mgCalcium: 115mgIron: 1mg
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