APPLE CIDER PROTEIN MUFFIN

RecipeSpring
Written By Kimee Massie

These apple cider plant-based muffins are deliciously moist with a crumbly streusel topping, featuring a blend of coconut yogurt, fresh apples, cinnamon, and sunflower seeds.

Vegan, Dairy Free, Plant-Based

Ingredients

  • 1 pink lady apple, cut into cubes

  • 1 c apple cider

  • 1/2 c coconut sugar

  • 1/3 c brown sugar

  • 1/2 c unsweetened coconut yogurt

  • 1/3 c + 4 t coconut oil, melted

  • 2 t vanilla

  • 2-1/2 c unbleached all-purpose flour

  • 1 scoop vanilla protein powder

  • 1/4 t Himalayan pink salt

  • 3 t baking powder (aluminum-free)

  • 1/2 t baking soda

  • 1 heaping t cinnamon

  • 1/4 t ground nutmeg

  • 1/8 t ground cloves

  • 1/4 c raw sunflower seeds


    Streusel Topping:

  • 3 T whole wheat flour

  • 2-1/2 T coconut sugar

  • 2-1/2 T brown sugar

  • 1 t cinnamon

  • pinch of pink salt

  • 1 T raw sunflower seeds

  • 3 T coconut oil

Directions

Preheat the oven to 350°F and spray your muffin tin(s) or use liners.

In a large bowl, whisk the sugars, yogurt, oil, and vanilla. Add the apple cider and whisk again.

In another bowl, combine all of the dry ingredients and whisk together. Next, add the wet to the dry and gently mix with a spatula to combine. Fold in the apples until combined well.

Let the batter rest at room temperature for about 30 minutes if you want higher muffins. While that rests, make the streusel in a small bowl, stirring with a fork to combine.

Fill each muffin cup 3/4 full and distribute the topping evenly amongst the muffins. Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Enjoy!

Kimee Massie https://kimeemassie.com
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