Name: Apple Cinnamon Protein Muffins Recipe
Ingredients: 1 ½ cups (180g) Whole Wheat Flour: Whole wheat flour is the foundation of our muffins, providing a hearty texture and a boost of fiber. Fiber is crucial for digestive health, helps regulate blood sugar levels, and keeps you feeling full and satisfied for longer. You can also use all-purpose flour if you prefer a lighter texture, but whole wheat flour adds a wonderful depth of flavor and nutritional value. For a gluten-free option, see our FAQ section below.; ½ cup (50g) Vanilla Protein Powder: This is the star ingredient that transforms these muffins into a protein powerhouse. Vanilla protein powder not only increases the protein content, contributing to muscle building and satiety, but also adds a subtle sweetness and vanilla flavor that complements the apple and cinnamon beautifully. Whey, casein, or plant-based protein powders all work well. Choose a high-quality protein powder that you enjoy the taste of, as it will significantly impact the final flavor of the muffins.; 1 teaspoon Baking Soda: Baking soda is a leavening agent that reacts with the acidic ingredients in the recipe (like applesauce and brown sugar) to create carbon dioxide, causing the muffins to rise and become light and airy. It’s essential for achieving that perfect muffin texture that’s neither too dense nor too flat.; 1 teaspoon Baking Powder: Baking powder is another leavening agent, but it’s double-acting, meaning it provides lift both when mixed with wet ingredients and again when heated in the oven. Using both baking soda and baking powder ensures a beautifully risen and fluffy muffin.; 1 teaspoon Ground Cinnamon: Cinnamon is the heart and soul of these muffins, infusing them with its warm, comforting, and slightly sweet spice. Beyond its incredible flavor, cinnamon is also known for its potential health benefits, including antioxidant properties and its ability to help regulate blood sugar. Use high-quality ground cinnamon for the best flavor.; ½ teaspoon Ground Nutmeg (Optional): While optional, a touch of ground nutmeg enhances the warmth and depth of the spice profile, adding a subtle layer of complexity that complements the cinnamon and apple perfectly. Just a pinch is enough to make a noticeable difference.; ¼ teaspoon Salt: Salt is a crucial ingredient in baking, often overlooked but essential for balancing flavors. It enhances the sweetness of the muffins and prevents them from tasting flat. It also helps to control the yeast activity in the leavening agents, contributing to the overall texture.; ½ cup (120ml) Unsweetened Applesauce: Applesauce serves multiple purposes in this recipe. It acts as a natural sweetener, reduces the need for added sugar, and contributes to the moistness of the muffins. Unsweetened applesauce allows you to control the overall sweetness level and keeps the muffins healthier.; ½ cup (120ml) Milk (Dairy or Non-Dairy): Milk provides moisture to the batter, helping to bind the dry ingredients and create a smooth consistency. You can use any type of milk you prefer, whether it’s dairy milk (whole milk, 2%, skim) or non-dairy alternatives like almond milk, soy milk, oat milk, or coconut milk. Non-dairy milks can also add subtle flavor variations to the muffins.; ¼ cup (60ml) Melted Coconut Oil (or other neutral oil): Coconut oil (melted and cooled) adds moisture and richness to the muffins. It also contributes to a slightly tender crumb. You can substitute with other neutral-flavored oils like avocado oil, vegetable oil, or canola oil if you prefer. Melted butter is also a delicious alternative, adding a richer, buttery flavor.; 2 Large Eggs: Eggs are essential for binding the ingredients together, adding structure, and contributing to the richness and moistness of the muffins. They also add protein and essential nutrients. For vegan options, see our FAQ section below.; ½ cup (100g) Light Brown Sugar, packed: Light brown sugar adds sweetness, moisture, and a subtle molasses flavor that complements the apple and cinnamon beautifully. Packing the brown sugar ensures accurate measurement. You can adjust the amount of brown sugar slightly to your preference, or use other sweeteners like coconut sugar or maple syrup (adjust liquid ingredients accordingly).; 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile of the muffins, adding a warm and comforting note that ties all the other flavors together. Use pure vanilla extract for the best flavor, or vanilla bean paste for an even more intense vanilla experience.; 1 cup (120g) Diced Apple (about 1 medium apple): Fresh apple is the star of these muffins! Choose a variety that holds its shape well during baking, such as Honeycrisp, Fuji, Granny Smith, or Gala. Diced apples add natural sweetness, moisture, and a delightful texture to the muffins. Peel and dice the apple into small, even pieces to ensure they distribute evenly throughout the batter and bake properly.

Ingredients

Scale

1 ½ cups (180g) Whole Wheat Flour: Whole wheat flour is the foundation of our muffins, providing a hearty texture and a boost of fiber. Fiber is crucial for digestive health, helps regulate blood sugar levels, and keeps you feeling full and satisfied for longer. You can also use all-purpose flour if you prefer a lighter texture, but whole wheat flour adds a wonderful depth of flavor and nutritional value. For a gluten-free option, see our FAQ section below.

½ cup (50g) Vanilla Protein Powder: This is the star ingredient that transforms these muffins into a protein powerhouse. Vanilla protein powder not only increases the protein content, contributing to muscle building and satiety, but also adds a subtle sweetness and vanilla flavor that complements the apple and cinnamon beautifully. Whey, casein, or plant-based protein powders all work well. Choose a high-quality protein powder that you enjoy the taste of, as it will significantly impact the final flavor of the muffins.

1 teaspoon Baking Soda: Baking soda is a leavening agent that reacts with the acidic ingredients in the recipe (like applesauce and brown sugar) to create carbon dioxide, causing the muffins to rise and become light and airy. It’s essential for achieving that perfect muffin texture that’s neither too dense nor too flat.

1 teaspoon Baking Powder: Baking powder is another leavening agent, but it’s double-acting, meaning it provides lift both when mixed with wet ingredients and again when heated in the oven. Using both baking soda and baking powder ensures a beautifully risen and fluffy muffin.

1 teaspoon Ground Cinnamon: Cinnamon is the heart and soul of these muffins, infusing them with its warm, comforting, and slightly sweet spice. Beyond its incredible flavor, cinnamon is also known for its potential health benefits, including antioxidant properties and its ability to help regulate blood sugar. Use high-quality ground cinnamon for the best flavor.

½ teaspoon Ground Nutmeg (Optional): While optional, a touch of ground nutmeg enhances the warmth and depth of the spice profile, adding a subtle layer of complexity that complements the cinnamon and apple perfectly. Just a pinch is enough to make a noticeable difference.

¼ teaspoon Salt: Salt is a crucial ingredient in baking, often overlooked but essential for balancing flavors. It enhances the sweetness of the muffins and prevents them from tasting flat. It also helps to control the yeast activity in the leavening agents, contributing to the overall texture.

½ cup (120ml) Unsweetened Applesauce: Applesauce serves multiple purposes in this recipe. It acts as a natural sweetener, reduces the need for added sugar, and contributes to the moistness of the muffins. Unsweetened applesauce allows you to control the overall sweetness level and keeps the muffins healthier.

½ cup (120ml) Milk (Dairy or Non-Dairy): Milk provides moisture to the batter, helping to bind the dry ingredients and create a smooth consistency. You can use any type of milk you prefer, whether it’s dairy milk (whole milk, 2%, skim) or non-dairy alternatives like almond milk, soy milk, oat milk, or coconut milk. Non-dairy milks can also add subtle flavor variations to the muffins.

¼ cup (60ml) Melted Coconut Oil (or other neutral oil): Coconut oil (melted and cooled) adds moisture and richness to the muffins. It also contributes to a slightly tender crumb. You can substitute with other neutral-flavored oils like avocado oil, vegetable oil, or canola oil if you prefer. Melted butter is also a delicious alternative, adding a richer, buttery flavor.

2 Large Eggs: Eggs are essential for binding the ingredients together, adding structure, and contributing to the richness and moistness of the muffins. They also add protein and essential nutrients. For vegan options, see our FAQ section below.

½ cup (100g) Light Brown Sugar, packed: Light brown sugar adds sweetness, moisture, and a subtle molasses flavor that complements the apple and cinnamon beautifully. Packing the brown sugar ensures accurate measurement. You can adjust the amount of brown sugar slightly to your preference, or use other sweeteners like coconut sugar or maple syrup (adjust liquid ingredients accordingly).

1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile of the muffins, adding a warm and comforting note that ties all the other flavors together. Use pure vanilla extract for the best flavor, or vanilla bean paste for an even more intense vanilla experience.

1 cup (120g) Diced Apple (about 1 medium apple): Fresh apple is the star of these muffins! Choose a variety that holds its shape well during baking, such as Honeycrisp, Fuji, Granny Smith, or Gala. Diced apples add natural sweetness, moisture, and a delightful texture to the muffins. Peel and dice the apple into small, even pieces to ensure they distribute evenly throughout the batter and bake properly.

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Instructions

Preheat Your Oven and Prepare Muffin Tin: Begin by preheating your oven to 375°F (190°C). Proper oven temperature is crucial for even baking and muffin rise. While the oven preheats, prepare your muffin tin. You can either line a 12-cup muffin tin with paper liners for easy removal and cleanup, or grease each cup generously with cooking spray. Greasing is essential if you’re not using liners to prevent the muffins from sticking.

Combine Dry Ingredients in a Large Bowl: In a large mixing bowl, whisk together the dry ingredients. This includes the whole wheat flour, vanilla protein powder, baking soda, baking powder, ground cinnamon, ground nutmeg (if using), and salt. Whisking ensures that all the dry ingredients are evenly distributed and that there are no lumps of protein powder or baking soda. This step is important for consistent texture and leavening throughout the muffins.

Combine Wet Ingredients in a Separate Bowl: In a separate, medium-sized bowl, combine the wet ingredients. This includes the unsweetened applesauce, milk (dairy or non-dairy), melted and cooled coconut oil, eggs, light brown sugar, and vanilla extract. Whisk the wet ingredients together until they are well combined and the brown sugar is mostly dissolved. This creates a homogenous mixture that will blend smoothly with the dry ingredients.

Gently Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. It’s crucial not to overmix the batter at this stage. Overmixing can develop the gluten in the flour, resulting in tough and dense muffins. Mix only until you no longer see streaks of dry flour. A few lumps are perfectly fine.

Fold in Diced Apples: Once the batter is just combined, gently fold in the diced apples. Distribute the apples evenly throughout the batter, ensuring that each muffin will have a good amount of apple pieces.

Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each cup about two-thirds to three-quarters full. This allows space for the muffins to rise without overflowing. Using an ice cream scoop or a large spoon can help to portion the batter evenly.

Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking times may vary slightly depending on your oven. Start checking for doneness around 18 minutes. The muffins should be golden brown on top and spring back lightly when gently pressed.

Cool in Muffin Tin and Then Transfer to Wire Rack: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes. This allows them to firm up slightly, making them easier to remove. After the initial cooling period, carefully transfer the muffins to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms of the muffins from becoming soggy.

Enjoy! These Apple Cinnamon Protein Muffins are delicious warm or at room temperature. They are perfect for breakfast, a snack, or even a healthier dessert. Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze them (see storage tips in the Additional Tips section).

Nutrition

Serving Size: one normal portion
Calories: 180-220
Sugar: 10-15g
Sodium: 150-200mg
Fat: 6-8g
Saturated Fat: 2-3g
Carbohydrates: 25-30g
Fiber: 3-4g
Protein: 8-12g