When this huge container of protein powder entered my house, I could think of only one thing–new baking opportunities! I don’t really enjoy much that is fruit flavored, so making a shake out of wasn’t going to happen, but I was thinking about apple pie flavored pancakes, muffins, etc.
I did make pancakes with it one morning, by simply mixing together a couple scoops of the protein, a mashed banana, and egg whites. I didn’t find the apple pie flavor to be highly identifiable which was disappointing because I was really hoping for that in the pancakes.
So I went on to try my hand at protein-packed apple pie muffins. I decided to throw some chia seeds in for an extra punch, and while I can’t say that the apple pie flavor is highly identifiable in these muffins either, I was happy with how they turned out and how they taste. With these muffins, one does need to keep in mind that they made with protein powder as a large part of the “flour” base, so they aren’t going to have the same consistency as a traditional muffin. I used almond flour to the remainder of the flour base, but I also want to make it clear that this recipe is not a gluten-free recipe, as MTS protein powder does contain some wheat. Admittedly, I was a bit disappointed to find that out, especially because MTS puts out so many delicious-sounding flavors of protein powder. Nonetheless, I come back to the harsh reality that most of the more deliciously flavored protein powders are not the cleanest ones on the market. But equipped with that understanding, I make my decisions accordingly, keeping my daily use proteins to the cleaner (usually plant-based) proteins, and saving the fun-flavored proteins for baking or occasional use.
Okay, so on to the muffin recipe…
- 3 scoops MTS Apple Pie protein powder (96 grams, or about .4 cups)
- 1/2 cup almond flour
- 2 whole eggs
- 1/4 cup maple syrup
- 1/4 cup softened almond butter
- 2 tbsp. applesauce
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/4 cup chia seeds
- 1/4-1/2 cup almond milk
- Preheat oven to 325 degrees, and either grease a muffin tin or fill with muffin papers
- Mix all ingredients together, adding milk LAST
- Add milk slowly, stirring it in as you add, stopping when the batter reaches the right consistency (should be the consistency of a pancake batter)
- Scoop batter into muffin cups (about 3/4 of the way full)
- Bake 15-17 minutes, and allow to cool before removing from tin
- Eat plain at room temperature or heat (in toaster or quick in microwave) and top with butter