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Apple Cinnamon Protein Muffins

Protein Apple Muffin

Apple Cinnamon Protein Muffins – Clean & Delicious®

Those of you that subscribe to my newsletter know that one of my goals in the new year is to get back in shape.

After having my bambinos I’ve stayed active but I’m feeling ready to kick it up a notch. My goal is to get fit and feel strong (and flexible!).

So I chose a workout plan to use as a basic blueprint for the gym, am keeping a food journal, have an accountability partner (another post!), and am experimenting with some new recipes in the kitchen.

This particular recipe was inspired by Brittany from Little B’s Healthy Habits.   (Brittany was also the inspiration for this video – which has now become a household staple around here, making their way into my protein shakes and my kids smoothies).

These muffins are high in protein and are perfect for a post-workout snack.  (I also love them in the afternoon with a cup of coffee).

This is the kind of muffin that I would refer to as fuel food – it’s like a muffin on a mission.  It’s purpose it to deliver protein and some carbs after a workout and it just so happens to taste pretty good too.

I haven’t tried yet, but I would imagine it would be pretty easy to change these up by experimenting with different fruits.  Maybe even throw in some raisins or mini chocolate chips if you were looking for a little extra sweetness (if any of you guys try a new flavor combo be sure to let me know).

One of my favorite ways to eat these is to crumble one on top of some Greek yogurt or cottage cheese.  I highly recommend giving it a try.

What are some of your favorite post workout meals?  Do you try to get some protein in after a workout?  I would love to hear all about it down below;).

Apple Cinnamon Protein Muffins

Yield: 12 muffins

Prep Time: 10

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 cups rolled oats
  • 1 apple, diced
  • 2 scoops vanilla protein powder (I used whey)
  • 4 egg whites
  • 1 cup of non-fat Greek yogurt
  • 2tbsp. turbinado sugar
  • 2 tsp. cinnamon
  • ½ tsp. baking powder
  • Pinch of kosher salt


Pre-heat oven to 350

Prepare a muffin pan by either brushing with each with a little coconut oil or spraying with some cooking spray.

Combine all the ingredients in a large bowl and mix well.  Once everything is combined, divide evenly amongst 12-muffins.

Bake for 18-20 minutes.  Let cool and enjoy!

Makes 12 muffins.

Nutrients per muffin - Calories: 106; Total Fat: 1.2g; Saturated Fat: 0.1g; Cholesterol: 5mg; Carbohydrate: 15.1g; Dietary Fiber: 1.6g; Sugars: 5.8; Protein: 9.1g

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36 comments on “Apple Cinnamon Protein Muffins

  1. These sound wonderful for that extra bit of protein each day and I’ll definately be trying them out soon. Thanks Dani!

  2. I’m excited to give these a try! A snack that I’m totally addicted to right now, is mixing plain greek yogurt with a serving of Kashi Go Lean cereal, then topping with some goji berries and cocoa nibs…full of protein and the yogurt gets a sweet kick from the berries and nibs!

  3. Have you tried it with chocolate protein? I don’t want to buy more protein as I have a giant tub of chocolate flavored protein. Can you also just use organic coconut sugar or sugar in the raw instead of sucanat?
    I can’t wait to try this!

  4. Can whey or protein powder be substitute for something more available ? With thanks

    • Honestly, off the top of my head I’ve got no ideas. I wonder if anyone else reading does… hey guys, any ideas out there?!! If I come up with a good substitute, I’ll be sure to let you know!

  5. I baked these this morning for I was tired of eating cereal and it was DELICIOUS!! Thank you for sharing these simple yet tasty & clean recipes. Looking forward to the Super Bowl recipes!!!

  6. How much is a “scoop” of whey?

  7. Could I uses the whole egg instead of the whites? And if so, how many? I can’t wait to try this recipe!!

  8. I have been hooked on your protein pancake recipe for years and have changed it up a bit, adding cottage cheese ect. and this inspired me to use that recipe and bake muffins.. I just added a small amount of baking powder and they turned out delish!!! Thanks again you have the best ideas to work from..

  9. I made these this afternoon. Because my apples are really small, I added 1/2 cup of organic raisin. They are delicious! Thank you.

  10. Great recipe! Instead of vanilla protein powder I chose On’s Gold Whey Banana Cream. Very delicious :-)

  11. Thanks for great recepis – i love your blog! I eat primarily vegan and glutenfree – do you have an idea on what to replace the greek yoghurt with?

    Thanks :)

  12. Laura Jo Walsh Reply

    I’m soooo trying these! I’ve been looking for some more easy “protein bar” type recipes that are pretty portable. I’ve been making some carrot cake ones of Jamie Eason’s but I’m looking for something new.

    Curious question…would these freeze well!!? There’s no way I could eat 12 in about a weeks time. Either way, I’m still trying these! :) Thanks a ton Dani!!

  13. Does anyone know if these need to be stored in the refrigerator? Or can these be left out? Thanks!

  14. In my search for some clean and easy recipes for my family…I found you! Thanks so much for all your recipes and some videos! I have to admit, I made these…and, YUM!!! I did add one shredded carrot for some veg and it gave it some nice color too :) My hubby and 2 1/2 yr old boy LOVE them…and so do I! Definitely a keeper!

  15. Thanks for this recipe – sooooo good :)

  16. I cannot believe how delicious and satisfying these muffins are! Oh my gosh! My kids love them too! It’s a freeeeeezing cold day today, and these were the perfect treat. Dani, you are AWESOME, so inspiring and so talented! Thank you, thank you, thank you! <3 <3 <3

  17. could i use coconut sugar instead of turbinado sugar?

  18. These are are amazing! I was expecting them to come out more like cakey muffins, but the baked oatmeal feel they have is great! So much easier than making a whole pan of baked oatmeal and a super quick and easy breakfast. It’s amazing there’s no flour, sugar or butter!

    Thanks for the recipe!

  19. These look amazing!! I wondered if you could recommend some great pre work out snacks?x

  20. I know this is way late but I just stumbled on this recipe and noticed the question about protein powder substitutes. It will alter the taste somewhat but besan (aka chickpea flour, aka yellow pea/gram flour) is very cheap, available in most international, indian, and healthfood stores and it will work here too. It is unsweetened so stevia and vanilla would need to be added as well and it has a slightly earthy taste when uncooked so you’d want to make sure it is thoroughly cooked before serving. It is often used in vegan/GF baking recipes for cookies, etc.
    Hope this helps!
    Also looking forward to trying this recipe as-is :)

  21. I made these this afternoon.
    I had a fridge full of cherries so I used those instead of apple, and put a slither of banana on the top !! YUM !!
    Kitchen smells divine.

  22. making these now! but mini!

  23. Kitchen smells amazing i used vega protein and greens lil extra protein and 2 servings of greens hopefully they are amazin!

  24. Made these yesterday, I wasn’t totally disappointed(my own recipes pale in comparison), but they came out a tad dry, and a tad chewy and left me with the impression that more flavor could be infused in them. The only substitutions I made were regular salt for kosher salt, and 1 tablespoon of a stevia baking blend instead of turbinado sugar.

    You can see the texture is a bit rubbery in the last picture there. Was this due to a technical error on my part or are they supposed to be like that?

    Any idea how I could make these a bit fluffier?
    Perhaps whole eggs instead of eggwhites? maybe add a bit of applesauce to the batter?

    I’d love to get your input.

    Oh. I made your “protein pancakes” and shredded salsa chicken today. Both were great!
    I used raisin bran crunch instead of fiber one, and added two tablespoons of raisins to match, but I was extremely happy with the recipe regardless!

    • By nature, these muffins are bit dry and rubbery b/c of the protein content. I so think whole eggs would make a difference – so that may be worth a try. PS – thanks for the photos. So fun to see them.

  25. Thank you for these :) I made them twice already and thought they were awesome. I did modify it a little by using 1/2 an apple and 1/2 cup unsweetened apple sauce as I didn’t have a full cup of yogurt – used the single serving 5.3 – 6 oz containers that were in the fridge. Then I made it again with 1/2 a pear as I was out of apples at that point – either way, they were perfect

  26. Has anyone tried freezing the muffins before baking? Can they be frozen after baking and cooling? I cook only for myself but would love to have a freezer friendly alternative. Thanks to all for the comments and hoping everyone enjoyed Thanksgiving!

    • Hi Genie, hope you had a happy Thanksgiving, too! I haven’t tried freezing before baking, but they can definitely be frozen after baking and cooling. Enjoy!

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