These jumbo, bakery-style Apple Crumble Muffins are not only high in protein, but are lower in calories. Despite having no added sugars and replacing excess butter with yogurt, they are super moist and fluffy and you’ll never be able to tell that they are a healthier alternative. Loaded with cinnamon, chunks of apple and a decadent crumb on top, these muffins boast a generous 11g of protein per serving. The best part? They are banana free!
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Why you will love these Protein Apple Crumble Muffins
While most Apple Crumble Muffins are packed with sugar and butter, my version is free from refined sugars, and uses yogurt and a reduced amount of butter to keep it super moist and fluffy. No bananas used in this recipe either, because these are not banana bread flavoured muffins.
Packed with 11g protein each, these muffins provide a satisfying energy boost that will keep you feeling fueled throughout the day. Plus, they are incredibly easy to make and are baked in under 30 minutes.
The addition of protein powder packs flavour and protein and you will never be able to tell, they are not dry, chalky or dense. The texture of these muffins are amazing and you’ll never be able to tell they are healthier.
Whether you’re seeking a nourishing dessert or a delightful afternoon snack, my Protein Apple Crumble Muffins are bound to become a cherished favorite in your kitchen.
Macros for Protein Apple Crumble Muffins
Per Muffin (8):
Calories: 190
Carbohydrates: 23g
Protein: 11g
Fat: 6g
More healthier muffin recipes to try
Ingredients and Substitutions for Protein Apple Crumble Muffins
Flour- All purpose, can sub for oat flour or gluten free flour
Protein Powder- I use the Vanilla Buttercream Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Baking Powder
Baking Soda- using both baking powder and soda ensures the muffins rise well and maintains fluffiness
Zero Calorie Granulated Sweetener– I use a zero calorie natural sweetener from Natvia, sub for normal granulated brown or white sugar
Greek Yogurt/Protein Yogurt- I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
Cinnamon- Essential for that apple crumble flavour
Vanilla- for flavour
Light Butter- Can substitute with normal butter or vegan butter
Egg- can sub for a flax egg or extra 70g yogurt
Milk + 1/4 lemon juiced- I use a high protein, low fat milk but you can use a plant milk. Adding the lemon juice will turn the milk into “buttermilk” due to the added acidity. This helps with the fluffiness and overall texture of the muffin
Apple: Any apple will work, I like to use pink lady or gala apples but if you like a more tart apple, green will work well
Baking Tips
- Room Temperature Ingredients: Allow ingredients like eggs and milk to come to room temperature before using them. This promotes even mixing and better incorporation of ingredients.
- Gentle Mixing: When combining wet and dry ingredients, avoid overmixing. Overmixing can lead to dense and tough muffins. Mix until the ingredients are just incorporated to maintain a tender crumb.
- Add both chopped & shredded apple: adds a mix of texture into the muffin and the shredded apple greatly adds moisture to the batter resulting in a super moist and fluffy crumb.
- Let batter sit in the fridge: From 30 minutes to overnight, this helps the flour to absorb more moisture, resulting in a thicker batter. A slightly thicker batter can help muffins maintain their shape and rise more evenly.
- Proper Filling: Use an ice cream scoop or a spoon to evenly fill the muffin cups. This ensures consistent muffin sizes and even baking.
- Bake at 220c for the first 5 minutes: Baking muffins at a higher temperature initially before lowering the temperature can result in better muffins with a desirable texture and appearance
- Cooling Time: Allow your muffins to cool in the pan for about 5-15 minutes after baking. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy due to trapped steam.
How to store Protein Apple Crumble Muffins
Room temperature: Place the cooled muffins in an airtight container and store for 1-2 days
Fridge: Place the cooled muffins in an airtight container and store for 3-5 days.
Freezer: If you want to store muffins for an extended period (up to 3 months), freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in an airtight freezer-safe bag. Thaw frozen muffins at room temperature or gently reheat them in the oven or microwave.
The Best Protein Apple Crumble Muffins
Ingredients
Muffin
- 25 g light butter melted and cooled slightly
- 80 g yogurt room temp
- 1 egg room temp
- 3/4 cup high protein light milk + splash of lemon juice 180ml + lemon juice to make buttermilk (you can use normal milk or a plant-based option)
- 1 tsp vanilla
- 70 g granulated sweetener A zero calorie sweetener was used in this recipe (see notes) or you can use normal sugar/brown sugar/monkfruit OR a mix of both sweeteners
- 140 g flour sub for oat flour for gf option
- 60 g vanilla protein powder *see notes, can sub for flour
- 1-2 tsp cinnamon
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 100 g shredded apple red or green
- 100 g chopped apple red or green
Crumble
- 30 g flour
- 20 g vanilla protein powder can sub for flour
- 1 tbsp granulated sweetener about 10-15g, I use a sugar free granulated sweetener (see notes)
- 25 g light butter slightly softened (not melted)
- 1 tsp milk add more as you need
- 1/2 tsp cinnamon
Instructions
- In a mixing bowl, combine the melted light butter, granulated sweetener and vanilla extract. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, and buttermilk (prepared by combining milk with the juice of 1/4 lemon). Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, baking powder, baking soda, cinnamon and a dash of salt. Then add the shredded and chopped apple and mix and fold the mixture until just incorporated.
- OPTIONAL: Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Mix the dry crumble ingredients and add the butter and 1 tsp of milk. Mix with your hands until a crumble that resembles wet sand forms.
- Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8 muffin liners in a muffin tin.
- Distribute the muffin batter evenly among the prepared liners. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray).
- Top each muffin with a generous sprinkle of the crumble mixture.
- Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 20-25 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
