Apple Fritter Protein Muffins
Gluten-free and dairy-free apple fritter protein muffins layered with cinnamon apples and finished with a light vanilla glaze. A high-protein breakfast or meal-prep snack.
Use the specified gluten-free protein pancake mix and plant-based yogurt.
Serving ideas
Enjoy these apple fritter muffins as a sweet snack, or pair one with your preferred yogurt for breakfast. For a brunch or coffee gathering, arrange them on a platter and let the cinnamon apples and vanilla glaze take center stage.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Apples, light brown sugar and lemon juice form the base of this muffin.
- Ready to portion. Baking in muffin wells gives individual pieces that are easy to serve from the batch.
- A defined yield. The card makes 12 muffins. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- 12-cup muffin pan
- Muffin liners
- Two mixing bowls
- Whisk
- Wire cooling rack
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially apples and light brown sugar.
- Flour or baking mix. This recipe specifies King Arthur Gluten-Free Protein Pancake Mix. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Protein ingredient. Use the stated unflavored pumpkin seed protein. Changing the type or brand can change both texture and nutrition.
- Optional additions. The card marks fine sea salt as optional. Account for additions separately when tracking a portion.
Apple Fritter Protein Muffins
Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C). Line a 12-cup muffin pan and lightly mist the liners.
- Toss the diced apples with the brown sugar, cinnamon and lemon juice. Set aside while preparing the batter.
- Whisk the applesauce, yogurt, eggs, egg whites, maple syrup and vanilla until smooth.
- Add the pancake mix, pumpkin seed protein and optional salt. Stir only until combined, then rest the batter for 5 minutes.
- Divide half the batter among the muffin cups. Add half the apple mixture, followed by the remaining batter and apples. Press the top apples lightly into the batter.
- Bake for 18 to 22 minutes, until the tops spring back and a tester comes out clean, or the centers reach 200-205°F. Cool in the pan for 10 minutes, then transfer to a rack.
- Whisk the powdered sugar with 2 teaspoons plant milk and the vanilla. Add the remaining teaspoon of milk only if needed. Drizzle over completely cooled muffins.
Nutrition
Notes
- Use verified gluten-free pancake mix and dairy-free yogurt and milk when those dietary requirements apply.
- Inspired by Rosalynn Daniels.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for King Arthur Gluten-Free Protein Pancake Mix. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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