Protein Vegan Apple Cinnamon Muffins
Super soft, fluffy, and filled with fiber and protein, these vegan protein apple cinnamon muffins are a delicious part of breakfast (or snack time)! Easy to make in one bowl, gluten free optional.
I love to make a ton of muffins to freeze and reheat throughout the week. These ones are so soft, so fluffy, and subtly sweet while secretly full of protein. Not to mention, they are egg free, dairy free, nut free, and easily made gluten free.
Each muffin has a little more than 6 grams of protein, which is about 30% more protein than your average muffin. That’s a win-win for breakfast if you ask me!
In the mood for more protein options at breakfast? Check out my vegan protein blueberry muffins, double chocolate protein muffins, protein pancakes, or chocolate peanut butter protein shake!
Ingredients
Here is a quick run down of what you’ll need to make these protein apple cinnamon muffins. For the full list, complete with recipe measurements, please see the recipe card below.
Apples: the best apples for this are your favorite baking apples. Here are some of my recommendations:
- Granny Smith – Crisp and tart, these are a classic and provide a zippy flavor in the cake to contrast the sweetness.
- Honeycrisp – Sweeter than a Granny Smith but still has a little bite to it to contrast the sweetness of the cake.
- Gala or Fuji – Nothing sweeter than these! A delicate apple that adds a ton of flavor and the ones I typically use in this recipe.
Protein Powder: Use your favorite protein powder. I recommend using an unflavored or a vanilla flavor so this doesn’t compete with the flavors of cinnamon and apples. For these muffins in particular, I used Natural Nutra Soy Protein.
Variations + Substitutions
- Need to make these gluten free? You can! Simply replace the same amount of flour with your favorite gluten free flour blend. I always use King Arthur Measure for Measure and consistently get good results. Depending on the brand you use, you may need to increase the plant based milk by a few extra tablespoons since gluten free flours are super absorbent.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Step One: Apple Prep
No matter the type of apple, you’ll want to dice them up pretty small and toss them in a spoonful of lemon juice to prevent browning. I typically use one whole apple in the batter and one whole apple to add as topping.
Preheat the oven and line the muffin tray with parchment paper liners or spray with a neutral oil.
Step Two: Make the Batter
In a large bowl, start by combining the plant based milk with the apple cider vinegar. Let that curdle for a few minutes before adding the remaining wet ingredients.
Then, add all the dry ingredients right into the bowl – no need to break out another dish to wash! I like to switch to a spatula here to scrape the sides of the bowl.
Step Three: Bake
Fill each muffin all the way full. This recipe makes 12 muffins exactly. Top with the extra diced apple and you can sprinkle the tops with extra cinnamon sugar if you like. Not required, but a really tasty treat on top.
Bake the muffins for 22 to 25 minutes. They are done with a toothpick inserted into the center of the muffin pulls out clean.
Tip! Don’t open the oven door to check on the muffins for at least the first 20 minutes! This is the critical rise time for the muffins. Opening the door too soon will let out the heat and make the muffins deflate and sink.
Let the muffins cool in the pan for 5 minutes before removing them from the hot trays and onto a wire rack to finish cooling. Serve and enjoy!
How to Store
Countertop: Keep any leftover muffins in a sealed container on the counterto for up to 4 days.
Fridge: Store leftover muffins in the fridge in an airtight container for up to a week.
Freezer: Place fully baked and cooled muffins in an airtight container for up to 3 months.
How to Reheat: Allow the muffins to come to room temperature for a few hours on the countertop if making from frozen. You can also place each muffin in the microwave for 15 second intervals until warmed through or place in a 300F oven for 3 to 5 minutes.
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Equipment
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- muffin tray
- Parchment liners
- Whisk
- Spatula
Ingredients
- 1 1/2 cups flour
- 1/2 cup protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/3 cup oil
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons applesauce
- 1 teaspoon vanilla
- 2 cups apples chopped and divided
- 1 1/2 teaspoons cinnamon
Instructions
- Prep the apples. Finely chop the apples and divide into two, one cup for the batter and one cup for sprinkling apple bits on top of the muffins. Toss them in 1 tablespoon of lemon juice to prevent browning (optional step that I don't always do and never have browned apples).
- Preheat the oven to 375°F/ 190°C. Line a muffin tray with parchment paper cups or spray with a light coating of neutral flavored spray. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together the dairy free milk and apple cider vinegar and let rest for 3 minutes. Then add the 1 cup of chopped apples with the oil, sugar, applesauce, vanilla extract, and a pinch of salt. Whisk until combined.
- Add the dry ingredients. Into the same bowl, sift in the flour, protein powder, cinnamon, and baking powder. Switch to a spatula and mix until the batter has come together. A few lumps are okay. Scoop the prepared batter into the muffin tray. Sprinkle a few extra apples on top and sprinkle with cinnamon sugar if desired.
- Bake. Bake in the prepared oven with the rack in the middle of the oven for 22-24 minutes or until a toothpick inserted into the center pulls out clean. When done, let them cool on a cooling rack for at least 15 minutes. Serve and enjoy!
Notes
- Nutrition will vary depending on what brand of protein powder you use. For me, I use Nutra Soy Protein Powder and it turns into about 7 grams of protein per serving. Your unique muffins may vary.
- How to Store
- To Store: Keep any leftover muffins in a sealed container on the countertop for 2-4 days. If you place them in the fridge, they will last about a week.
- How to Freeze: Place the fully baked and cooled muffins into an airtight and freezer safe container. Store in the freezer for up to 3 months.
- How to Reheat: Allow the muffins to come to room temperature for a few hours on the countertop. Either place in the microwave for 15 seconds or place in a 300F oven onto a baking sheet for 3-5 minutes.
Nutrition
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