APPLE CRUMBLE PROTEIN MUFFINS (VEGAN)
Another Monday, another Muffin recipe! These Apple Crumble Protein Muffins are full of apple cinnamon goodness and topped with a buttery oat crumble (yummm). They’re also gluten-free, low in fat and sugar, and high in protein! The texture is tender but dense – definitely hearty enough to keep you full for a couple hours. That’s why I love protein in my baked goodies – it transforms a “treat” into a more filling snack. You might also like my Zucchini Chocolate Chip Protein Muffins!
Did you know? Pea protein is a complete protein, containing all nine essential amino acids the human body cannot make on its own, although it’s a little low in methionine.
This recipe uses pea protein for a generous dose of protein and moist texture! My favorite pea protein is LIV Body Lean Vegan Protein, which has no artificial ingredients plus added organic super foods and probiotics. LIV Body also comes in amazing flavors like Snickerdoodle and Frosted Oatmeal Cookie! You can use my code SARAHWILKINS for free shipping on all LIV Body products (including their performance supplements and skin care line).
If you don’t have protein powder or prefer not to use it, you can substitute an extra cup of flour. I have not tested this recipe with any other protein than pea protein, but you’re welcome to try and let me know!
Now I used my own oat flour (just blend rolled oats), but you can substitute store-bought oat flour. You should also be able to sub all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), gluten-free baking flour, sorghum flour, spelt flour, or whole wheat pastry flour.
Coconut flour or almond flour does not hold baked goods together as well, but you are welcome to experiment!
To sweeten these muffins, I used this brown sugar alternative, which measures 1:1 like sugar. I just love the hint of brown sugar flavor! You can use any reduced-calorie brown sugar alternative, like Lakanto Golden, Sukrin Gold, or Swerve Brown. Baking stevia, granulated erythritol, or granulated monk fruit, but the muffins won’t taste as rich. Using granulated sugar such as coconut sugar will increase the calories, carbs, and sugar. If using stevia extract or drops, please refer to the brand-specific conversion chart!
Since these are vegan muffins, I used three tablespoons of ground flaxseed plus six tablespoons of water instead of eggs. You can totally use three egg whites if not vegan! This recipe also calls for unsweetened applesauce (could also use pumpkin puree), grated apple, and a hefty dose of cinnamon. If you want more decadent muffins, you can add an extra quarter cup of almond butter, sunflower seed butter, or vegan buttery spread. I definitely recommend this if using a whey protein blend, because it tends to dry out baked goods.
For the crumble, I combined rolled oats (use certified gluten-free if needed), chopped apples, vegan buttery spread, and more brown sugar sweetener.
The optional drizzle is just some unsweetened almond milk, confectioner’s erythritol, a teaspoon of melted buttery spread and a dash of vanilla extract. Totally optional – they’re delicious without!
Here’s the printable recipe for these vegan Apple Crumble Protein Muffins. I hope you’ll rate and comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
Apple Crumble Protein Muffins (Vegan)
These Apple Crumble Protein Muffins are vegan, gluten-free, low in sugar and fat, and full of apple cinnamon goodness with a buttery oat crumble on top!
1 1/3 cup (160g) fine oat flour* (can blend oats into flour)
1 cup (120g) vegan protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
3/4 cup calorie-free brown sugar sweetener* (I used one that measures 1:1 like sugar)
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
1/2 tsp. salt (optional)
1 cup apple, grated
- 1 cup unsweetened applesauce*
6 tbsp. water + 3 tbsp. ground flaxseed* (or 6 tbsp. egg white)
- 1/2 cup old-fashioned rolled oats
1/2 cup apple, chopped
2 tbsp. vegan buttery spread, chilled
2 tbsp. brown sugar sweetener* (I used one that measures 1:1 like sugar)
- 1/2 tsp. ground cinnamon
6 tbsp. calorie-free powdered sweetener* (or powdered sugar)
2 tbsp. unsweetened almond milk* (or milk of choice)
1 tbsp. vegan buttery spread, melted
- 1/4 tsp. vanilla extract
*See blog post above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients for muffins (through salt) in a medium mixing bowl.
- Add wet ingredients (through almond butter) and mix just until no dry clumps remain (batter will be thick, almost like dough).
- Generously coat twelve wells of a nonstick muffin pan with cooking spray. If using cupcake liners, lightly coat insides with cooking spray.
- Divide batter between wells evenly and press down with wetted fingers.
- Combine crumble ingredients in a small bowl and spoon over top muffins, one heaping tablespoon each.
- Bake for 25-35 minutes until a toothpick or knife inserted comes out clean.
- Let muffins cool for 10-15 minutes.
- If desired, combine ingredients for icing and drizzle over top. Muffins will keep in the fridge in an airtight container at least one week.
Calories (per slice, minus optionals and icing): 158kcal, Fat: 5.5g, Sat fat: 0.9g, Carbs: 18g, Fiber: 3g, Sugar: 4g, Protein: 11g, Sodium: 158mg
Calories (per slice, including optionals and icing): 159kcal, Fat: 5.5g, Sat fat: 0.9g, Carbs: 18g, Fiber: 3g, Sugar: 4g, Protein: 11g, Sodium: 258mg
hi, i have a few questions:
1. where are the rest of the instructions?
2. do i add the crumble before baking or do i add it in the end and bake it for a few minutes?
3. isn’t 350°F too high?
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January 27, 2023
Hi Bel, sorry about that – when I migrated these recipes from my old blog (NoExcusesNutrition) some of the recipe cards got cut off. I have now updated the recipe card for you with full instructions! :)