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Easy Cinnamon Protein Muffins

Easy Cinnamon Protein Muffins

Deliciuos and guilt-free sweet treat that's packed with flavor and protein. Perfect for busy mornings or post-workout fuel.
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Prep Time 15 minutes
Cook Time 22 minutes
0 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour or whole wheat flour for a healthier option
  • 1/2 cup rolled oats
  • 1 scoop protein powder approximately 30g, vanilla or unflavored
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch salt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt or dairy-free alternative
  • 1/4 cup milk dairy or non-dairy
  • 1/4 cup liquid sweetener maple syrup, honey, or agave nectar
  • 1 large egg
  • 1 teaspoon vanilla extract
Optional Mix-ins
  • 1/4 cup chopped nuts or chocolate chips for added texture and flavor

Equipment

  • Muffin Tin
  • Mixing bowls
  • Spatula
  • Wooden spoon
  • Wire rack

Method
 

  1. Begin by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the all-purpose flour, rolled oats, protein powder, ground cinnamon, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.
    1 cup all-purpose flour, 1/2 cup rolled oats, 1 scoop protein powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, pinch salt
  3. In a separate medium bowl, whisk together the unsweetened applesauce, Greek yogurt, milk, liquid sweetener, large egg, and vanilla extract until smooth and well incorporated.
    1/4 cup unsweetened applesauce, 1/4 cup plain Greek yogurt, 1/4 cup milk, 1/4 cup liquid sweetener, 1 large egg, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will contribute to a tender muffin.
  5. If you desire extra texture and flavor, gently fold in your chopped nuts or chocolate chips at this stage.
    1/4 cup chopped nuts or chocolate chips
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
  7. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes. Then, carefully transfer the muffins to a wire rack to cool completely before serving or storing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months.