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Apple Protein Muffins - Easy, Cozy, and Packed With Good Stuff

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (180 g) white whole wheat flour (or half all-purpose, half whole wheat)
  • 1/2 cup (45 g) vanilla whey or plant-based protein powder (unsweetened if possible)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 cup (240 g) plain Greek yogurt (2% or 0%)
  • 1/3 cup (80 ml) milk of choice
  • 1/3 cup (80 ml) maple syrup or honey
  • 2 tablespoons (30 ml) neutral oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely chopped apple (about 1 large; Honeycrisp or Fuji works well)
  • Optional add-ins: 1/3 cup chopped walnuts or pecans, 1/4 cup raisins, 1–2 tablespoons flaxseed
  • For topping (optional): coarse sugar and a pinch of cinnamon

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. Whisk dry ingredients. In a large bowl, whisk flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
  3. Mix wet ingredients. In a separate bowl, whisk eggs, yogurt, milk, maple syrup, oil, and vanilla until smooth.
  4. Combine gently. Pour wet ingredients into dry. Stir with a spatula until just combined. The batter should be thick but scoopable.
  5. Fold in apples (and add-ins). Stir in chopped apples and any nuts or raisins. Don’t overmix.
  6. Fill the muffin cups. Divide the batter evenly among the 12 cups. Sprinkle with a little coarse sugar and cinnamon if you like.
  7. Bake. Bake for 17–21 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  8. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool fully. This helps them set and keeps the texture tender.