Light, fluffy, bakery-style apple pie protein muffins which are secretly healthy, low carb and made without any eggs, grains, or sugar! Using just five ingredients, these protein-packed muffins are the guilt-free snack or healthy dessert to enjoy anytime! (Paleo, Vegan, Gluten Free)
To everyone who thinks protein muffins are like hockey pucks, this is the ultimate muffin recipe to convert you instantly. Light and fluffy muffins without any eggs, sugar, or grains?
No, these are not a joke. They are your new muffin bestie. Set aside 15 minutes and whip out that one-bowl- You’ll be swayed after whipping these up.
When it comes to muffins, my favorite kinds are the ones you often find at bakeries. Granted, these kind of muffins are also often loaded with sugar, oil, butter and things which fall into the ‘moderation’ category.
If you are anything like me, eating muffins need to literally be PART of the food pyramid…preferably closer to the fruit and vegetables. Bonus points if they can be completely paleo, vegan, gluten free, dairy free and sugar free too.
That is exactly what these healthy low-carb apple pie protein muffins are. These muffins are the perfect grab and go snack to enjoy between meals. They are bursting with cinnamon and spices, which pairs well with coffee or tea. They are loaded with protein, which would be a great pre-workout or post workout snack. I mean, their light and fluffy texture are SO similar to any delicious muffin, you could even call it a guilt-free dessert.
To make these healthy muffins a daily staple in your diet, I want to walk through the ingredients (there are only FIVE!) to ensure success- We want light, fluffy and bakery style muffins….no hockey pucks here!
MUFFINS WITHOUT EGGS
I generally use flax eggs or ground chia to replace eggs in recipes. However, these muffins didn’t require any of them. The unique combination of grain free flour, protein powder, and unsweetened applesauce all merged together to create the ultimate texture- Fluffy on the inside, yet tender on the outside.
THE DRY INGREDIENTS
Using a good quality almond flour and specific protein powder.
You’ll often see recipes stating that almond flour and almond meal can be used interchangeably. Technically, this can be done with these muffins. However, I’d opt for using almond flour, as it is fine milled and won’t yield any potentially gritty muffins. If you DO prefer a slightly more dense or nutty muffin, feel free to use the meal.
Protein powder is another recipe which is necessary for these specific apple pie muffins. It ensures that the muffins stay super low carb while providing some natural sweetness. They also aid the other ingredients in producing fluffier muffins.
Not a fan of using protein powder in recipes? You will enjoy these fat-free blueberry muffins (which are also sugar-free!) or perhaps these carrot cake muffins (these are lower carb too!).
Using the correct protein powder will decide whether your muffins are moist and fluffy or like hockey pucks. I recommend using a brown rice protein powder, a casein protein powder, or a paleo protein powder. From personal experience, other types of protein powder tend to leave baked goods dry or gummy- Something we DON’T want these muffins to be.
Furthermore, please make sure your protein powder is sweetened AND you like the taste of it.
THE WET INGREDIENTS
Unsweetened applesauce and a nut or seed butter, with an option to add coconut oil.
Store-bought applesauce will be your lifesaver here. These days, many stores stock various brands of applesauce, many of them offering an unsweetened option. Stick to this kind, as the others have added sugars.
Any nut or seed butter will work, but I prefer using almond butter. It pairs well with the almond flour and doesn’t have an overly evident taste. Peanut butter works just as well, and for a nut-free option, use sunflower seed butter or soy nut butter.
I’ve included an option to use coconut oil, and I highly recommend it. It takes the texture of these apple pie protein muffins from delicious to seriously addictive. They will leave the muffins a little higher in fat, but these are heart-healthy fats. They also provide just a little divided upon each of the muffins.
If you choose to omit the coconut oil, just be sure to replace it with the same amount of applesauce.
While delicious on their own, check out the easy coconut butter based glaze- It firms up over the muffins and takes it to the next level!
These easy low carb apple pie muffins are simple and quick to whip up. In fact, if you want to enjoy them even sooner, they bake beautifully as mini muffins too!
Everyone needs muffins as part of their daily diet. These healthy low-carb apple pie protein muffins are your answer- Happy baking!
Healthy Low Carb Apple Pie Protein Muffins
- 1/2 cup almond flour
- 2 scoops vanilla protein powder 62-67 grams
- 1 teaspoon baking powder
- 1 tablespoon apple pie spice cinnamon, nutmeg and cloves
- 1/2 cup almond butter can use any nut or seed butter of choice
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil, melted Can sub for applesauce
For the healthy glaze
- 1/2 cup coconut butter
- 1 tablespoon granulated sweetener of choice
- 1 tablespoon lemon juice
- 1/4 cup unsweetened milk of choice
- Preheat the oven to 350 degrees Fahrenheit and line a 16 count mini muffin tin or standard muffin tin and set aside.
- In a large mixing bowl or blender, add all your ingredients and mix until smooth. If you use a mixing bowl, add dry ingredients first.
- Evenly distribute the muffin batter in the lined muffin tin. Bake for 10-15 minutes, checking at the 10-minute mark with a skewer. If it comes out clean, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
- If using the glaze, combine and drizzle over the cooled muffins.
More delicious low-carb treats? Gotcha covered!
Healthy 1 Minute Low Carb Cinnamon Roll Mug Cake
Thick and Fluffy Low Carb Pancakes
3 Ingredient Keto Chocolate Coconut Cups
3 Ingredient Sugar Free Almond Joy
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Could I use a gluten free flour for the almond flour? Would love to whip these up now but that’s all I’ve got…
Hi Danielle! You can try, but I can’t vouch for the end results- it has a similar consistency to almond flour so I reckon it will be okay!
Hi! I was reading online that someone subbed tigernut flour for almond flour. I haven’t tried it yet, but it would sure open more foodie doors to those of us that can’t do almonds. Armand, will you try it for us?
These look addictive and I love the step-by-step video! I think I’d try half with glaze, half without!
Love these low carb muffins!! Thanks for sharing!!!
Arman, I have food sensitivities and can’t do almond flour. I love, love your recipes but searching for alternative flour that would bring great results.
Hi Mary! You could try oat flour or standard wheat flour, but I can’t vouch for the results- The oat one was a little flat for me.
What an amazing recipe! Muffins are always a crowd pleaser and a breakfast classic. Anyways, I love that these muffins don’t require a flax egg–I just currently don’t have flax seeds, so it makes it easier for me to create in my own room!
Isn’t there usually sugar in protein powder? Is there something else I could use?
Not in any of the ones I use 🙂
Can I omit the protein powder?
Hi! Not for this recipe, there are other muffin recipes without protein powder 🙂
So I made these and they came out so dry I nearly choked on one! So bummed, any thoughts on what went wrong? I used Vega protein powder.
Hi Tiffany, these are super fluffy and moist on the inside, so I’m assuming you either overbaked it or it was the vega protein powder- I haven’t used that for this.
Ok my muffins did not rise at all. Why?
Could be for a variety of reasons, did you change anything, swap ingredients out, use something not recommended? There are multiple variables.
The only ingredient swap was allspice instead of apple pie spice. They are not hockey pucks but look nothing like the picture
Awesome recipe, they came out very fluffy and moist! Next time i will sub the applesauce for bluebberies instead!
Sounds fabulous, Arielle!