Gluten Free Apple Muffins with Walnuts (And Protein!)

Apples and walnut just go together don't they? The creamy, nuttiness of walnuts paired with a crisp and tart apple just feels like the perfect baking combination for muffins, cookies, or pastries. Plus, they're also an epic combo for you health with walnuts being a brain superfood with anti-inflammatory properties that may help with memory and brain function, and apples are loaded with gut loving fibre to support digestive health as well as antioxidants to keep you healthy. 

And, most importantly, who doesn't love to snack on a muffin?! 

Baking is and always has been an important part to my weekly meal prep. As someone with a sweet tooth I absolutely need some healthier go-to cookies, muffins, or bars to grab during the week to stay on track with my healthy eating. Plus, adding a bit of protein and avoiding refined sugars is a huge bonus too!

Please note: some links are affiliate links and I may make a small commission when you shop the link. I truly appreciate the support!

 

Why You'll Love These Muffins

They can be made with gluten free flour, as I've done in this recipe, or you can substitute all purpose flour if that's preferred. 

They have a boost of protein from organic vegan protein powder, which gives them 9g of protein per serving. 

They're made with nutritious ingredients like apples, walnuts, and all natural peanut butter. 

At only 252 calories a muffin they're half the calories of a store bought muffin with way less sugar and way more vitamins.

 

Substitutions

You can easily sub the peanut butter for a preferred nut or seed butter like tahini. But do keep in mind - don't use sunflower seed butter unless you want them to turn out green! The combination of sunflower butter and baking soda has a chemical reaction turning the baked goods green. It's still fine to eat, but not very appetizing.

Sub gluten free flour for all purpose flour.

Make them soy free by substituting soy milk for your preferred dairy free milk.

Use another nut mix-in like cashews or almonds. 

Don't have coconut sugar? No problem, you can sub that for brown sugar.

 

Recipe Notes:

Because the size of a banana and how soft it is can vary, along with how liquid or thick your peanut butter is, the batter at the end could result in a firmer than desired consistency. If this is the case simply add in 1-2 tbsp soy milk at a time, gently folding through until you have a nice batter. Keeping in mind muffin batter is thicker than cake batter and should be scoopable and not pourable.

I've used a ton of my favourite baking ingredients in these muffins, a handful of which I have affiliate discount codes for! If it's underlined that means you can shop the link at a 20% off discount.

 

Other Healthy Muffin Recipes You Might Like:

Almond Croissant Muffins

Raspberry Molasses Muffins

Apple Fritter Muffins

 

Apple Walnut Muffins

Recipe makes 8 muffins

Macros per muffin:

252 cals - 8g fat - 36g carbs - 9g protein 

 

Ingredients:

1 banana, brown and spotty 

3/4 cup coconut sugar 

1/4 cup peanut butter

1 cup soy milk

3/4 cup gluten free flour blend 

65g vanilla protein

1 tbsp ceylon cinnamon 

1 tsp baking powder

1/4 tsp salt

1/3 cup chopped walnuts

1 apple, grated 

 

Instructions:

1. Preheat the oven to 350 F and line a muffin tin with silicone liners.

2. Add the banana to a mixing bowl and mash well with a fork.

3. Add date sugar, peanut butter, and soy milk, whisking to combine.

4. Sift in the flour, vanilla protein powder, baking powder, cinnamon, and salt.

5. Fold the batter together until just incorporated.

6. Add in walnuts and grated apple by gently folding through a few times.

7. Using a spoon add all the batter to 8 muffin liners.

8. Bake for 18-20 minutes or until browning.

9. Allow to cool before enjoying!

 

Please note:

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