Cinnamon Apple Protein Muffins


It seems to have become a weekly ritual for me to create a baked goods recipe, and this week was no exception. If you’ve seen my other recipe posts, you may have guessed that I like brownies/blondies and anything chocolate, banana, or pumpkin ;), but this time I wanted something different. I remembered I had this FlapJacked Cinnamon Apple Protein Pancake & Baking Mix lying around and thought some cinnamon apple muffins sounded really good! But, I didn’t want any regular old muffins…no. I wanted something with decent protein, low fat, and moist as hell! So, I set off to do just that, and considering the success I’ve had with the last few batches of brownies & blondies, I kept a similar recipe scheme going, with a few modifications of course.

Something that I haven’t tried yet was to add crushed cereal to my batter for sweet items, so I figured now was a good time to try. My cereal of choice this time around? Cinnamon Toast Crunch!!! Yup, one of the all-time greats in the land of cereal and Flexible Dieting/IIFYM came to the rescue. I opted this time around to actually incorporate it into the batter, but I think next go around, I’ll use it as more of a streusel type crumble for the top so you can actually get some of the cinnamon crunch :D.


Cinnamon Apple Protein Muffins

Yields: 18 muffins


🔸159g FlapJacked Cinnamon Apple Protein Pancake & Baking Mix

🔸48g sugar free instant pudding & pie filling mix in vanilla

🔸60mL vanilla (or plain) almond milk

🔸2 whole eggs

🔸80g liquid egg whites

🔸31g Cinnamon Toast Crunch cereal, crushed

🔸2 single serve sliced apple snack packs, diced*

🔸2 single serve units of unsweetened plain applesauce**

🔸150g plain Greek yogurt (I used 0%)

🔸1 scoop (30g) De Novo Nutrition Max MPS Whey Isolate in White Cake

🔸liquid stevia or sucralose to taste, about 30-40 drops

🔸1/2 tsp baking soda

🔸1/2 tsp baking powder


  1. Preheat oven to 350F.
  2. Combine all dry ingredients in a bowl and incorporate, then add all other ingredients (except diced apples) and stir until well blended.
  3. Add diced apples to batter and fold in until evenly dispersed within batter.
  4. Place even amounts of batter into a 12-well and 6-well muffin pan lined with paper liners. If you don’t have liners, make sure to spray your pan with non-stick cooking spray for easy release once baked.
  5. Bake for approximately 15 to 18 minutes or until toothpick comes out clean.
  6. Let cool & refrigerate to keep freshness!

*If you don’t have sliced apple snack packs near you, then use a sliced medium to large apple of choice, just note that the macronutrients will vary

**If you don’t have single-serve applesauce units handy, then 2 servings of applesauce from a jar will do just fine.


(information below is approximate per serving)


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