Apple and Cinnamon Protein Muffins
Anna came up with these beautiful Apple, Almond and Cinnamon Muffins last week. This recipe reminds me of a winter dessert. They are best served warm, so give them 30 secs or so in the microwave and are perfect size for a brekkie on the go or a Pre work out snack.
Apple and Cinnamon Protein Muffins
The PBCo. Team
Fan of apple and cinnamon? These fruity, cinnamon-spiced muffins with flaked almonds are low in carbs but high in protein, healthy fats, and fibre! Mix up your breakfast routine with these quick, easy to make protein muffins – you won’t need to do much washing because you’ll only need one big bowl 😉
The Protein Muffins You Can Make All Year Round
Tired of having eggs on toast for breakfast? Give some love to sweet breakfast ideas like these Apple and Cinnamon Protein Muffins! Packed with essential fibre, protein, and healthy fats, each muffin has 10g of protein and only 6.9g carbs. Reminiscent of autumn and winter, the sweet tangy apples with cinnamon notes are a combination I can never get sick of. Our recipe has a unique twist: apples are grated instead of diced! This creates a well-combined texture with every bite, topped with flaked almonds for extra crunchiness. While theApple & Cinnamon Tea Cake is a personal favourite, the perfect snack size of these protein muffins makes it super easy and convenient for you to have on the go. You can also expect to stay full till your next meal and beat those nasty snack cravings! These are high protein, low carb muffins are gluten-free, keto-friendly, and can be adjusted to cater to a vegan and/or dairy-free diet. 🍎 Apples are all-year-round so keep this recipe at hand when you’re craving a high protein, low carb breakfast idea!
1 pack Protein Muffin Mix
- 1/2 cup milk of choice
- 1/3 cup mild olive oil
- 1 teaspoon cinnamon
- 3 apples, grated (300g), we used Pink Lady for this recipe
- 3 large eggs
- Optional - Flaked almonds for extra crunch!
For a vegan substitute, use our Vegan Egg Replacer instead of the eggs.
Preheat oven to 160g degrees and prepare a muffin tray with 12 wrappers. Spray the insides of the wrappers to prevent sticking.
In a large bowl, whisk together milk, oil, eggs, cinnamon, grated apple and almonds. Then add the muffin mix and combine well.
Divide the batter evenly between the wrappers. Decorate if desired.
Place the muffins in a preheated oven and bake for 30-35mins.
After baking, remove from oven and transfer muffins to cooling rack.
Storage Suggestion: Keep muffins in the fridge for up to 5 days, or in the freezer for up to 3 months.
If taking out from the fridge, microwave each muffin for 20-30 seconds and serve immediately. If the muffins have been in the freezer, defrost at room temperature for a few hours and microwave for 20-30 seconds if desired. Serve warm as is or with fresh fruit and your milk of choice ! I personally love adding a smidge of peanut butter for an extra rich, nutty flavour – check out our definitive list of The Best Low Carb Peanut Butter
Baking 101: How To Perfect The Best Moist Low Carb Apple Muffins
Can I use other apples or fruits to make this High Protein Low Carb Muffins recipe?
Definitely! Apples are a great choice especially because they're available all year round in Australia. We went for Pink Lady due to its sweet tanginess, but other apples like Fuji would work well too. You can also try this with Granny Smith green apples for a tart flavour.
If you want to experiment with other fruits, we recommend our Banana Choc or Passionfruit & Coconut recipes! The bitter yet rich indulgence of chocolate blends well with the banana, and you can even add some extra hazelnuts in for extra flavour and crunch. Passionfruit and coconut are a wonderful combination for summer and has a refreshing, tropical twist.
What other toppings can I use for these Low Carb Apple Muffins?
There is no one correct answer to this because it’s really up to you. Muffins are easily customisable and give you a fun chance to get creative! We opted for flaked almonds for the extra crunchiness and nutritious value such as dietary fibre and healthy fats. Other topping ideas are hazelnuts, pecans, shredded coconut, apple or pear slices. With their own individual muffin tins, you can make one batch (12 muffins) with a variety of different toppings!
How do I know when my Low Carb Apple Muffins are ready?
Insert a clean wooden skewer into the centre of the muffin and if it comes out clean, they are ready! Keep in mind that depending on the type of apples used, moisture levels will differ, and some might require a few extra minutes in the oven. This is completely normal, so just check again with the skewer till there are no crumbs attached.
How do I make these High Protein Low Carb Muffins vegan as well?
This recipe can be adjusted to cater towards a vegan diet! Everyone should get a taste of these Apple and Cinnamon Protein Muffins Simply substitute the eggs with our Vegan Egg Replacer. Following the instructions on the packet, each egg is equivalent to 1 Tbsp of egg replacer and 3 Tbsp of water.
Are these Low Carb Apple Muffins Gluten Free?
Absolutely! At PBCo., all our baking mixes are gluten free. We want to include everyone in this high protein, low carb breakfast idea. Our products are also keto friendly
Calories 170, Protein 10 grams, Fat 9.1 grams, Saturated Fat 1.7 grams, Carbs 6.9 grams, Sugar 3.5 grams, Sodium 175 milligrams