Apple spice protein pancakes in muffin form. These gluten free, no sugar added, high protein pancakes are a delicious and filling way to start your day!
The other day someone asked me, “hey so what have you been up to other than making cookie dough dips and protein pancakes?”
I couldn’t help but giggle because I sorta kinda make those things on the reg.
But protein pancakes. Protein pancakes are my lifeblood. And while I am often quite dramatic, I am not being dramatic when I tell you that protein pancakes are one of the keys to my daily happiness. I eat them every morning, and they keep me full for hours.
However, I never want to get tired of my beloved protein pancakes so I have made multiple versions. And by multiple versions, I mean 12 versions. And these apple protein pancake muffins are lucky number 13.
Seeing as the holidays are busy, I decided it might be nice to have these in muffin form so I could eat them with my hands. Something about not having to wash a fork and knife just makes my morning seem easier, no?
All laziness aside, these are a dream come true. They’re packed with flavor and filled with protein & fiber to keep you satisfied for hours.
I tested 4 versions – yes, four – to get the spice to apple to pancake ratio perfect. It’s important to me that things are just right 🙂
These have no added sugar so they aren’t very sweet, but I personally just add a little butter and some real maple syrup. Please don’t desecrate these protein pancakes with imitation syrup.
Once you try these you will understand the magical powers these things have. I’m not even kidding. I get emails at least once a week about how protein pancakes have changed my readers’ mornings and I couldn’t agree more.
If you haven’t already, it’s time you jump on this protein pancake loving train. And these Apple Protein Pancake Muffins are a lovely way to start! P.S. You can also make these into regular pancakes.
- 1 cup oats
- 1 cup cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cardamom
- ⅛ tsp ground ginger
- 1/16 tsp allspice
- 1 cup diced apple (about 1 small), divided
- ¼ cup chopped walnuts, optional
- Preheat oven to 350*F.
- Add oats, cottage cheese, eggs, vanilla extract, baking powder, cinnamon, nutmeg, cardamom, ginger, and allspice to a food processor or blender. Blend until smooth. Stir in ¾ cup diced apple.
- Transfer mixture to a lightly greased muffin pan. Sprinkle with remaining apple and walnuts if using.
- Bake for 15-20 minutes in a preheated oven until done. Remove from oven and enjoy!
*This can also be made in an 8 or 9 inch square baking dish (lightly greased. I use about 1 teaspoon of coconut or avocado oil). Bake for 25-35 minutes until done.
*Let cool before transferring to an airtight container to refrigerate for up to 5 days or freeze for up to one month. Reheat in the microwave for 1 minute for refrigerated leftovers or 2 minutes for frozen, flipping halfway through cook time.
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