Protein Apple Muffins
Servings: 12 muffins
- 3 apples divided — 2 grated, 1 cut into small dice
- 1 teaspoon cinnamon + ¼ tsp nutmeg optional
- ½ cup (100 g) sugar + 1 tablespoon for marinading the apples — you can go down to ¼ cup for less sweet
- 2 large eggs
- ⅔ cup (160 g) Greek yogurt
- ⅓ cup (80 g) peanut butter — we use one with 100% peanuts, no added sugar or oils.
- 1 tablespoon vanilla extract
- 1½ cups (225 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (4 g) baking soda
- Prep the Apples: Preheat the oven to 350°F (180°C). Line you muffin pan with muffin liners.Dice 1 apple (peel on) into small cubes. Toss with 1 teaspoon cinnamon and 1 tablespoon sugar. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together 2 large eggs, ⅔ cup Greek yogurt, ⅓ cup peanut butter, ½ cup sugar, 1 tablespoon vanilla extract.Grate in 2 apples (cored and seeded) and toss until combined.
- Add the Dry Ingredients: Add 1½ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda.Gently fold until just combined. Don’t overmix.
- Fold in Diced Apples: Add the diced, marinated apples to the batter and stir lightly.
- Bake the Muffins: Divide the batter evenly into a lined 12-cup muffin pan. Sprinkle tops with a little cinnamon sugar (optional).Bake at 350°F (180°C) for 22–25 minutes, until a toothpick comes out mostly clean.Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Substitutions
- Apples → swap with pears for gentle sweetness or zucchini for a veggie twist.
- Cinnamon → try pumpkin spice, nutmeg, or apple pie spice for extra coziness.
- Sugar → use coconut sugar or date sugar for a more wholesome touch.
- Eggs → need vegan? Check out our vegan apple muffins recipe.
- Greek yogurt → replace with skyr or dairy-free yogurt for the same creamy, protein boost.
- Peanut butter → almond, cashew, or sunflower butter make these healthy high protein snacks too.
- Vanilla extract → almond or maple extract both add fun flavor.
- All-purpose flour → whole wheat for extra fiber or oat flour for a denser bite.
- Baking powder + soda → out of both? Use self-rising flour instead.
- Optional mix-ins → chopped nuts, raisins, or protein powder turn these into an easy protein muffin recipe.
- Pick the right apples → Granny Smith for tartness, Honeycrisp for juicy sweetness.
- Marinate the apples → cinnamon sugar keeps them moist and adds flavor bursts.
- Room-temperature eggs & yogurt → makes batter smoother and fluffier.
- Don’t overmix → stir until just combined for light, tender muffins.
- Boost the protein → add a scoop of vanilla powder for extra protein.
- Mix it up → try walnuts, raisins, or dark chocolate.
- Test early → check doneness at 20 minutes since ovens vary.
- Cool completely → let muffins rest before storing or freezing to lock in freshness.
