Apple Cornmeal Protein Muffins

4 Apr

I’ve been doing a lot more cooking that revolves around running nutrition. I have to consume more carbs, more protein and more fat…and I love it! I’m always hungry and always thinking about food. So I really have no problem working more food into my daily diet. As I train for my upcoming half marathon, I continue to eat as unprocessed as possible, eliminating chemicals and additives. But I’m always looking for ways to add carbs, protein, and fat. On those short run days, that’s pretty easy to accomplish. But on long run days, replenishing those calories can be challenging.

Apple Cornmeal Protein Muffins |

While I’m hungry all the time, I can only fill my stomach so much. Which is why nutrient-dense foods are a must-have. And thus, I present these apple cornbread protein muffins! They’re full of protein, healthy carbs, and plenty of fiber. They’re also vegan, gluten free, oil free, and free of refined sugars. So, kind of the perfect snack or breakfast. Oh, and they’re completely moist, with a bit of crunch to them thanks to the cornmeal. Naturally sweetened, these muffins will hit the spot any time of day.

Apple Cornmeal Protein Muffins |

Make these scrumptious muffins for a week’s worth of breakfast, an easy snack pre- or post-workout, or just a healthy treat to enjoy when you want something on the sweeter side. Throw a few in the freezer to pull out when you need to refuel after a hard workout (just toss into a 350-degree oven for a couple minutes to warm up from a frozen state).

Apple Cornmeal Protein Muffins

Makes 12 muffins

  • 2 large apples, shredded
  • 1 C nondairy milk + 1 tsp lemon juice (to curdle)
  • 2 flax eggs (or two large eggs if not vegan)
  • 1 tsp vanilla
  • 1 tbsp honey or maple syrup
  • 1 C cornmeal, medium ground is best
  • 1/2 C oat flour (note: measure after grinding oats into flour!)
  • 1/2 C vanilla protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • Optional: 12 walnut halves

Preheat oven to 350. Line a rimmed baking sheet with foil and spread the shredded apple in a single layer. Let dehydrate in the preheating oven for 5 minutes. This will help reduce some of their moisture.

In a large measuring cup, combine the milk and lemon juice. Let sit 5 minutes to curdle. Then add the flax or chicken eggs, vanilla, and honey/maple syrup. Whisk to combine.

In a large bowl, whisk together the cornmeal, oat flour, protein powder, baking powder & soda, tartar, salt, and cinnamon. Pour the liquid mixture over the dry mixture and whisk again, making sure to combine well so as to hydrate the cornmeal and oat flour. Fold in the shredded apple.

Spray 2 silicone muffin molds with olive oil PAM; place molds on a large baking sheet. Scoop batter into the molds, filling to the top – these will not rise very much. Press a walnut half into the top of each muffin, if desired.

Bake at 350 for 20 minutes. Then, turn off the oven and let sit inside another 2 minutes with the door closed. Remove from the oven, and transfer silicone molds to a cooling rack. Let sit 10-15 minutes and then carefully pop out the muffins to let cool completely on the rack. Enjoy warm, or store, cooled, in an airtight container in the fridge up to 4 days. These can also be frozen for up to 3 months!

Apple Cornmeal Protein Muffins |

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Forks for #MeatlessMonday! Also linking up with Running in a Skirt for Best of the Blogs!

27 Responses to “Apple Cornmeal Protein Muffins”

  1. Deborah @ Confessions of a mother runner April 4, 2016 at 11:51 am #

    I love apple muffins and so do my kids! Thanks for joining us for meatless Monday today have a great one!

  2. awhiskandtwowands April 4, 2016 at 12:35 pm #

    Oh I can’t remember the last time I had an apple muffin, I think that needs to change especially with a healthy one! I can imagine the house smells amazing while baking them and the girls would enjoy waking up to these.
    Thank you for joining us for Meatless Monday!

    • xtinaluvspink April 4, 2016 at 12:47 pm #

      These are definitely crowd pleasers. Yeah, the house smelled wonderful while baking 🙂

  3. Sandra Laflamme April 4, 2016 at 12:54 pm #

    Apple muffins are great especially during apple picking season. This looks like a great recipe!

  4. Strength and Sunshine April 4, 2016 at 3:08 pm #

    Very Fall inspired, but I’ll take it! Can’t go wrong with apples and muffins!

    • xtinaluvspink April 4, 2016 at 3:11 pm #

      I’m biding my time until it warms up enough in Wisconsin to get spring and summer produce again. Apples are still abundant!

  5. Emily @SinfulNutrition April 4, 2016 at 4:51 pm #

    I love corn muffins, but never thought to add my favorite fruit to them! love how you added some protein and not a lot of sweetener. These would be a great grab & go breakfast during the week!

  6. Glenneth R April 4, 2016 at 5:44 pm #

    these sound and look delicious! love me some muffins – especially on feast days when carb cycling!

  7. Joanne April 4, 2016 at 8:35 pm #

    OMG I love carbs!!! I miss muffins so much. I need to make these! Thank you for sharing

  8. The Fit Fork (@TheFitFork) April 4, 2016 at 9:09 pm #

    I love baking with protein powder and am looking forward to trying these!

  9. Dixya @ Food, Pleasure, and Health April 4, 2016 at 9:23 pm #

    i have never baked with protein powder before..something i need to try it out soon.

    • xtinaluvspink April 4, 2016 at 9:24 pm #

      It’s a great way to make baked goods healthier, and mask the straight flavor of the powder. Win win!

  10. Jill Conyers (@jillconyers) April 5, 2016 at 3:41 am #

    These look delicious. I love that you added protein powder.

    • xtinaluvspink April 5, 2016 at 8:20 am #

      Thanks, I love punching up my breakfast with added protein.

  11. Anne April 5, 2016 at 4:33 am #

    They look so good! Muffins are always a winner

  12. fitfoodiemama April 5, 2016 at 6:59 am #

    Oh wow these amazing! They’d make a perfect fall breakfast! 🙂 Pinned and shared!

  13. Diana April 5, 2016 at 8:13 am #

    This would be perfect for an in-between-my-two-zumba-classes that I teach on Saturdays! And then, the poor 2nd class will have me FULL of energy (mwahahah!). Great idea!

    • xtinaluvspink April 5, 2016 at 8:18 am #

      Yeah! Great way to refuel without overdoing it.

  14. Ellyn @ In Fitness and In Health April 6, 2016 at 5:12 pm #

    Love love love muffins for on-the-go snacks and breakfast! Totally making these this weekend! 🙂

  15. Julie @ Running in a Skirt April 29, 2016 at 2:34 pm #

    You make the best food! I love how healthy your ingredients are. Thanks so much for linking up to #BestofBlogs Tweeted for you.


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