Go Back
A silver muffin tray holds the finished vegan protein apple cinnamon muffins along with apple slices. More muffins and apples along with cinnamon sticks and brown sugar are next to the tray. One muffin is sliced in half so you can see the texture.

Protein Vegan Apple Cinnamon Muffins

Soft, fluffy, and filled with protein, these vegan protein apple cinnamon muffins are delicious! Easy to make, gluten free optional.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Bread, Breakfast
Cuisine: American, Baked Goods
Calories: 174
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • muffin tray
  • Parchment liners
  • Whisk
  • Spatula

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.