Apple Pie Chia Seed Muffins

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…

Apple Pie Chia Seed Muffins


  • 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


  1. Preheat oven to 325 degrees, and either grease a muffin tin or fill with muffin papers
  2. Mix all ingredients together, adding milk LAST
  3. 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)
  4. Scoop batter into muffin cups (about 3/4 of the way full)
  5. Bake 15-17 minutes, and allow to cool before removing from tin
  6. Eat plain at room temperature or heat (in toaster or quick in microwave) and top with butter

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