Description
Light, tender muffins that taste like warm cider donuts but are packed with protein and fiber from Greek yogurt and oats. Perfect for busy mornings and meal prep.
Ingredients
Scale
- 2 cups (480ml) pure apple cider
- 1 cup (90g) old-fashioned oats
- ½ cup (120g) plain, full-fat Greek yogurt
- 2 medium apples (mix of Granny Smith and Fuji), diced
- 3 tablespoons (45ml) real maple syrup
- 1 scoop (30g) vanilla protein powder (optional)
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons (30g) butter, melted
- 2 tablespoons sugar
- 1 teaspoon cinnamon (for topping)
- Chopped pecans or walnuts (optional)
Instructions
- Pour 2 cups of apple cider into a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until reduced to about ½ cup of thick syrup. Let cool completely.
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners.
- Pulse old-fashioned oats in a food processor until they resemble fine flour. Pour into a large mixing bowl.
- Add protein powder (if using), baking powder, baking soda, cinnamon, nutmeg, and salt to the oat flour. Whisk thoroughly.
- In a separate medium bowl, whisk together the cooled reduced apple cider, Greek yogurt, maple syrup, and egg until smooth.
- Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
- Fold in the diced apples (and nuts if using) gently.
- Divide batter evenly among the 12 muffin cups, filling them about ¾ full.
- Brush the top of each muffin generously with melted butter.
- Mix sugar and 1 teaspoon cinnamon in a small bowl and sprinkle over the buttered tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure apple cider is reduced to a syrupy consistency to avoid soggy muffins. Chop apples uniformly (½-inch) for even baking. Use room temperature ingredients for better mixing. Store cooled muffins in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
Keywords: fall apple cider donut muffins, high protein breakfast, healthy muffins, gluten-free option, meal prep breakfast, apple cider recipes, protein muffins