These scrumptious Apple Oatmeal Protein Muffins are an effective way to begin your day! They’ll increase your power, provide you with an additional serving of protein, they usually’re nice pre or put up exercise, for breakfast or as a fast mini meal.

I’ve added my I ❤ Vanilla Protein powder to up the protein content material and assist steadiness the nutrient profile of this tasty bite-sized mini meal. In any case, protein is tremendous satiating, so that you’ll really feel extra glad and full once you embody it, and be much less more likely to eat all of the muffins in a single go!

Additionally they function a few of my favourite fiber-rich meals like oats and apples. Fiber is a crucial a part of our weight-reduction plan that helps good intestine well being, and helps to gradual the absorption of sugar in our system, holding blood sugar ranges secure and power robust (12).

Oats specifically digest slowly, are recognized for serving to to average blood sugar ranges (3), and are a wonderful long-lasting power supply. Entire oats are excessive in antioxidants which have been proven to guard the physique from damaging free radicals and play an necessary position in prevention of ailments (4) and are additionally excessive in soluble fiber which helps with satiety and intestine well being (3).

These muffins are excellent for these busy instances once you’re on the run or don’t really feel like cooking. Get pleasure from!

Apple Cinnamon Oatmeal Protein Muffins

Yield: about 10 muffins
You’ll need: giant mixing bowl, measuring cups and spoons, muffin tin, muffin paper liners (non-compulsory)

Key: T=Tablespoon; tsp=teaspoon


  • 3 eggs
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 ¼ cups almond milk (or milk of your alternative)
  • 1 1/2 cups sprouted* oats
  • 4 servings (120 grams) I ❤ Vanilla Protein powder
  • 1 teaspoon baking powder
  • 1 ½ tsp cinnamon
  • ¼ tsp salt
  • 1 medium inexperienced apple (or different form of apple, your alternative), peeled, cored and chopped (about 1 cup)

*sprouted oats have been partially damaged down, making them extra digestible. Any sort of oats can work on this recipe.


  1. Preheat the oven to 350°F.
  2. Spray muffin tin cups with non-stick cooking spray (or use cupcake liners) and put aside.
  3. In a big mixing bowl, beat the eggs with maple syrup, vanilla extract and almond milk till properly mixed. Add the oats, protein powder, baking powder, cinnamon, and salt and stir to mix.
  4. Stir apple into the batter.
  5. Evenly distribute the combination between muffin cups.
  6. Bake at 350°F for 25 minutes, or till the tops of the muffins are frivolously golden brown and agency.
  7. Take away from the oven and permit to chill within the pan, then switch to a wire rack to complete cooling.

Vitamin Information

Serving Measurement: 2 muffins

Servings per Recipe: 5

Energy per Serving: 362

Protein: 25 grams

Carbohydrates: 38 grams

Fats: 8 grams

I hope you take pleasure in these! Depart me a remark beneath and let me know the way your muffins end up – I really like listening to from you!

I ❤Vanilla Protein powder from Entire Betty by Betty Rocker works nice in baking, and can be my staple protein shake! It’s  natural and has 20 grams of plant-based protein blended from 4 totally different superfoods!



  1. Slavin, Joanne L. “Place of the American Dietetic Affiliation: well being implications of dietary fiber.” Journal of the American Dietetic Affiliation vol. 108,10 (2008): 1716-31. doi:10.1016/j.jada.2008.08.007. Internet.
  2. Slavin, Joanne. “Fiber and prebiotics: mechanisms and well being advantages.” Vitamins vol. 5,4 1417-35. 22 Apr. 2013, doi:10.3390/nu5041417. Internet.
  3. Hou, Qingtao et al. “The Metabolic Results of Oats Consumption in Sufferers with Sort 2 Diabetes: A Systematic Assessment and Meta-Evaluation.” Vitamins vol. 7,12 10369-87. 10 Dec. 2015, doi:10.3390/nu7125536. Internet.
  4. Rasane, Prasad et al. “Dietary benefits of oats and alternatives for its processing as worth added meals – a evaluate.” Journal of meals science and expertise vol. 52,2 (2015): 662-75. doi:10.1007/s13197-013-1072-1. Internet.

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