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High-protein apple cinnamon muffins sliced in half to show soft, fluffy texture with baked crumble and apple pieces.

High-Protein Apple Cinnamon Muffins with Protein Crumble

5 from 1 vote
These High-Protein Apple Cinnamon Muffins are soft, fluffy, and packed with warm fall flavor. Each muffin is layered with a high-protein cinnamon crumble for 16 grams of protein each. They make an easy, cozy breakfast or snack that feels indulgent but nourishing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 12 muffins

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Ingredients

Muffins
  • 1 cup unsweetened applesauce
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • ⅓ cup maple syrup
  • 3 tbsp melted coconut oil, slightly cooled
  • 1 tsp vanilla extract
  • 1 cup vanilla or cinnamon whey protein powder
  • 1 cup oat flour, or finely blended rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 small apple, peeled and finely chopped (Honeycrisp or Pink Lady)
Protein Cinnamon Crumble:
  • ½ cup vanilla whey protein powder
  • ¼ cup oat flour
  • 3 tbsp coconut sugar, or brown sugar
  • 1 tsp ground cinnamon
  • 4 tbsp melted coconut oil
  • pinch of salt
Start Cooking

Instructions
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.
  2. Prepare the crumble
    In a small bowl, combine ½ cup vanilla whey protein powder, ¼ cup oat flour, 3 tbsp coconut sugar, 1 tsp cinnamon, 1 tsp vanilla extract and a pinch of salt. Add 4 tbsp melted coconut oil and mix until coarse crumbs form. Set aside.
    Protein cinnamon crumble mixture in a white bowl with a spatula for topping apple muffins.
  3. Mix wet ingredients
    In a large bowl, whisk together 1 cup unsweetened applesauce, 1 cup plain Greek yogurt, 2 large eggs, ⅓ cup maple syrup, and 3 tbsp melted coconut oil until smooth.
    Wet ingredients including Greek yogurt, applesauce, eggs, and maple syrup in a mixing bowl for high-protein apple muffins.
  4. Add dry ingredients
    Stir in 1 cup protein powder, 1 cup oat flour, 1 tsp baking powder, ½ tsp baking soda, 1½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt. Fold in 1 finely chopped small apple until evenly distributed.
    Dry ingredients in a mixing bowl with cinnamon and nutmeg for apple cinnamon muffins.
  5. Assemble muffins
    Fill each muffin liner halfway with batter, add a little scoop of crumble in the center, then top with remaining batter. Sprinkle the rest of the crumble evenly over the tops.
    Unbaked apple cinnamon muffin batter in liners topped with cinnamon protein crumble before baking.
  6. Bake
    Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
    Tray of freshly baked Greek yogurt apple cinnamon muffins in white parchment liners with golden crumble topping.

Nutrition

Calories: 237kcalCarbohydrates: 24gProtein: 16gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 51mgSodium: 176mgPotassium: 174mgFiber: 2gSugar: 13gVitamin A: 92IUVitamin C: 1mgCalcium: 109mgIron: 2mg

Notes

  • To make dairy-free, use coconut yogurt and plant-based protein powder.
  • These muffins stay fresh at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Freeze leftovers in an airtight container for up to 2 months.