APPLE FRITTER MUFFINS

These glazed, apple filled 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!

Ingredient 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  

Apple Fritter Muffins

Recipe makes 10 muffins

Macros per muffin:

162 cals - 2g fat - 29g carbs - 7g protein 

 

Ingredients:

1/2 cup plain vegan yogurt

1/2 cup coconut sugar

2 tbsp peanut butter powder 

1 cup soy milk

1 cup all purpose flour, can sub gluten free if needed

50g vanilla protein powder (discount code: EVANNRYAN)

2 tbsp ceylon cinnamon 

1 tbsp baking powder

1/4 tsp salt

1 apple, chopped into cubes

1/2 cup icing sugar, for glaze

 

Recipe:

Preheat the oven to 350 F and line a muffin tray with liners. Set aside.

To a mixing bowl add: yogurt, coconut sugar, peanut butter powder, and soy milk. Whisk to combine.

Sift in flour, vanilla protein powder, baking powder, and salt.

Mix everything together well. 

Fold in chopped apple.

Divide the batter into 10 muffin liners.

Bake for 35 minutes. Test a middle muffin with a toothpick to ensure it comes out clean before removing muffins from the oven.

Allow to cool.

Add icing sugar to a bowl and whisk in 1 tbsp water at a time until you reach a glaze. 

Dip each muffin into the glaze and set aside.

Glaze should firm up within 10-20 minutes.

Enjoy!

 

 

 

Looking for more high protein recipes to fuel your busy weeks? Make sure to check out the High Protein Vegan Ebook Collection for easy, meal prep friendly recipes with macros!

Please note:

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