The Best Protein Apple Crumble Muffins
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!
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.
Notes
*This recipe uses a zero calorie granulated sweetener Natvia that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
Protein used: Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
Macros for Protein Apple Crumble Muffins
Per Muffin (8): Calories: 190 Carbohydrates: 23g Protein: 11g Fat: 6gNutrition
Calories: 188kcal
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