Apple Fritter Protein Muffins

These glazed, apple fritter muffins are just like the donut only baked, lower in calories, and higher in protein! The muffin itself is light and super airy with a nice cinnamon finish. If you love apple fritter donuts as much as I do, you're going to love these!

Packed with apples and cinnamon flavour these are great healthy snack muffin to meal prep for your week ahead. They're really easy to make, everything goes into one bowl, then once they're cooled they get a light icing sugar glaze, reminiscent of the classic apple fritter donut.

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Why You'll Love This Apple Fritter Muffin Recipe

• These apple fritter muffins might remind you of donuts, but they're actually packed with super nutritious ingredients like probiotic rich yogurt, Ceylon cinnamon, organic vanilla protein powder, and fibre rich apples. 
• Super easy to make, all you need is one bowl.
• Naturally dairy free, gluten free, and also plant-based. 
• Sweetened with unrefined coconut sugar. You can also skip the glaze or use monk fruit icing sugar as the glaze to go really low sugar. 
• Perfect low calorie snack muffins to fuel your week!

What You'll Need To Make These Apple Fritter Muffins

• Buckwheat flour, whole wheat flour, or a gluten free flour blend.
• Greek yogurt. I like oat greek yogurt, but whatever your preferred yogurt is works.
• Chopped apples. 
• Tapioca flour mixed with water acts as our "egg" substitute.
• Granulated sugar. I mostly use coconut sugar as I like that it's unrefined. However it does contain the same amount of sugar as brown sugar, so no need to make the swap if you're already stocked with brown or white sugar. 
• The glaze is an important part to make this like a donut muffin. So if you want to lower the sugar, consider buying monk fruit icing sugar which is sugar free and 0 calories!

Substitutions

Substitute the coconut sugar for any preferred granulated sweetener, like natural cane sugar or brown sugar.

Substitute soy milk for any preferred dairy free milk, but keep in mind the soy milk does increase the overall protein.

For gluten free opt for a gluten free all purpose flour or brown rice flour. 

I haven't tried it, but you can likely substitute the vanilla protein for more flour. To do this start with just a few tablespoons extra flour, and add more as needed from there.

I prefer Ceylon cinnamon to Saigon/cassia cinnamon because it's lighter in flavour, but also has better health benefits. You can use which ever cinnamon you have on hand, but to read more on the benefits of Ceylon cinnamon, head here!

For a low sugar option, in place of icing sugar, check out a powdered monk fruit or stevia option.

Other Healthy Muffin Recipes You Might Like:

Almond Croissant Muffins

Apple Walnut Muffins

Raspberry Molasses Muffins  

Please note: All calories and macros have been calculated to the best of my ability but may vary slightly.

 

Apple Fritter Protein Muffins

Recipe makes 10 muffins

Macros per muffin:

166 cals - 2g fat - 30g carbs - 7g protein 

 

Ingredients:

• 2 tbsp or 15g tapioca flour + 2 tbsp water (or 2 tbsp flax meal + 2 tbsp water)
• 1/2 cup vegan greek yogurt
• 1/2 cup or 120g coconut sugar
• 1 cup or 250ml soy milk
• 1 cup or 120g buckwheat flour, can sub gluten free if needed
• 1 scoop/serving (35g) vanilla protein powder (discount code: EVANNRYAN)
• 2 tbsp or 12g ceylon cinnamon (discount code: EVANNRYAN)
• 1 tsp or 4g baking powder
• 1/4 tsp or 1 g salt
• 1 apple, chopped into cubes
• 1/4 cup 30g icing sugar, for glaze

 

Instructions:

1. Preheat the oven to 350 F and line a muffin tray with liners. Set aside.
2. To a mixing bowl add: tapioca flour and water mixture, greek yogurt, coconut sugar, and soy milk. Whisk to combine.
3. Sift in flour, vanilla protein powder, baking powder, and salt.
4. Mix everything together well. 
5. Fold in chopped apple.
6. Divide the batter into 8 muffin liners.
7. Bake for 16-18 minutes. Test a middle muffin with a toothpick to ensure it comes out clean before removing muffins from the oven.
8. Allow to cool.
9. Add icing sugar to a bowl and whisk in 1 tsp water at a time until you reach a glaze. 
10. Dip each muffin into the glaze and set aside.
11. Glaze should firm up within 10-20 minutes.
12. Enjoy!

 

Let us know in the comments if you make these and how they went for you!