Apple Cinnamon Protein Muffins
These apple cinnamon protein muffins are a delightful and nutritious breakfast option, packed with protein and the comforting flavors of apple and cinnamon.
Equipment
- 1 Muffin tin lined with paper liners
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup apples peeled and diced
Instructions
Preparation
- In a large mixing bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, and ground cinnamon.
- In another bowl, blend Greek yogurt, honey, milk, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the diced apples.
Baking
- Preheat your oven to 350°F. Line a muffin tin with paper liners.
- Spoon the batter into the prepared muffin tin, filling each liner about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Serving
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Storage
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Pro Tips: For a lighter texture, avoid over-mixing the batter. Use room temperature eggs for better blending. Store the muffins in an airtight container to keep them fresh longer. Freeze extra muffins for a quick breakfast option on busy mornings.
Ingredient Substitutions: You can use almond milk instead of regular milk for a dairy-free option. Use maple syrup instead of honey if preferred.
How to Serve: These muffins are perfect on their own or with a dollop of Greek yogurt and a sprinkle of cinnamon on top.
Storage & Freshness: Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Make-Ahead Tips: Prepare the batter in advance and refrigerate overnight for a quick morning bake.
Ingredient Substitutions: You can use almond milk instead of regular milk for a dairy-free option. Use maple syrup instead of honey if preferred.
How to Serve: These muffins are perfect on their own or with a dollop of Greek yogurt and a sprinkle of cinnamon on top.
Storage & Freshness: Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Make-Ahead Tips: Prepare the batter in advance and refrigerate overnight for a quick morning bake.