Description
These Apple Pie Protein Muffins combine the comforting flavors of classic apple pie with a boost of protein, making them a perfect nutritious snack or breakfast option. Made with oat flour, vanilla protein powder, and a blend of warm spices, these muffins are moist, flavorful, and naturally sweetened with maple syrup and applesauce.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (or blended oats)
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Add-ins
- 1 medium apple, peeled and finely diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or lightly spray with non-stick cooking spray to prepare the baking tray.
- Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure the leavening agents and spices are evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk together the unsweetened applesauce, Greek yogurt, eggs, maple syrup or honey, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender. Fold in the finely diced apple pieces carefully.
- Fill Muffin Tin: Divide the muffin batter evenly among the 12 muffin cups to ensure uniform sizes and even cooking.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute maple syrup with honey or agave nectar as natural sweeteners.
- Using oat flour keeps these muffins gluten-free if you use certified gluten-free oats.
- For added texture, consider adding chopped nuts or raisins.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Ensure not to overmix the batter to avoid dense muffins.
