Bakery-Style Apple Pie Protein Muffins

Name: Bakery-Style Apple Pie Protein Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 very ripe bananas ((1 cup mashed)⁣); ½ cup unsalted butter (melted and cooled⁣); ½ cup maple syrup ⁣; 1 egg⁣; 2 teaspoons vanilla extract ⁣; 1 cup all purpose flour (or GF flour, loosely scooped⁣); ½ cup vanilla protein powder of choice⁣; 1 teaspoon cinnamon ⁣; 1 ½ teaspoons baking powder ⁣; ½ teaspoon kosher salt⁣; 2 small apples (diced (I used honey crisp)⁣)

These Bakery-Style Apple Pie Protein Muffins are the best muffins you’ll have this season, and I’m not backing down from that (my pumpkin version is the only one allowed to argue). They bake up tall and unbelievably fluffy, with tender pieces of Honeycrisp apple and plenty of cinnamon tucked into each one. Ripe bananas and maple syrup do all the sweetening, a scoop of vanilla protein powder helps keep you full until lunch, and the whole batter comes together in one bowl.

Overhead view of several apple muffins on a wire cooling rack, surrounded by fresh apple halves.

Friends, I don’t throw around “best muffin” lightly. The only real competition is my Pumpkin Banana Maple Muffins, and these share a lot of the same base, so at this point it’s basically a feud. What sets these apart is the texture. They come out of the oven light and airy in the middle with a big domed top, the kind of muffin you’d find in a bakery case.

In my house we like BIG muffins, so I divided the batter between nine cups instead of twelve. More batter in each cup means taller muffins with those bakery-style tops, which is exactly what I’m after. The recipe easily makes twelve regular muffins if you’d rather stretch it, though. You do you.

If you know me, you know I want my treats to do something for me, and half a cup of vanilla protein powder is how these pull their weight. Also, keep in mind, the bananas need to be VERY ripe here, think more brown than yellow, since they’re handling sweetness and moisture alongside the maple syrup.

Ingredients for baking arranged on a surface, including two apples, a bowl of diced apple pieces, an egg, two ripe bananas, flour, baking powder, cinnamon, butter, maple syrup, and vanilla extract. — *To make these, you’ll need ripe bananas, unsated butter, maple syrup, egg, vanilla extract, flour, vanilla protein powder, cinnamon, baking powder, kosher salt, and apples.*

Ingredients for baking including two whole apples, a bowl of diced apples, a bowl of mashed bananas, a measuring cup of flour, an egg, a small bowl of spices, a glass of red liquid, and vanilla extract. — *To make these, you’ll need ripe bananas, unsated butter, maple syrup, egg, vanilla extract, flour, vanilla protein powder, cinnamon, baking powder, kosher salt, and apples.*

What You Need for These Bakery-Style Muffins

Very Ripe Bananas: The spottier the better, since that’s where the natural sweetness and moisture come from.
Unsalted Butter: Melted butter gives these muffins their rich, bakery-style flavor and a tender crumb.
Maple Syrup: Maple syrup is the only added sweetener here, and it pairs so well with apples and cinnamon.
Egg: Binds the batter and gives the muffins enough structure to rise tall instead of spreading out.
Vanilla Extract: Vanilla is a big part of what makes these taste like they came from a bakery.
All-Purpose Flour (or Gluten-Free Flour): Scoop the flour loosely right from the bag and level it off without packing it into the cup. Too much flour is the fastest way to end up with a heavy muffin.
Vanilla Protein Powder: Use your favorite vanilla protein powder here.
Cinnamon: It’s warm and cozy without overpowering the apples or the banana.
Baking Powder: Gives these muffins their lift and those tall, domed tops.
Kosher Salt: Balances the sweetness from the banana and maple syrup.
Apples: I used Honeycrisp, but any firm apple you love will work here.

A hand uses a whisk to mix ingredients in a bowl, surrounded by bowls of flour, chopped apples, spices, vanilla, and liquid sweetener. — *Scrape the bananas into a large bowl, add the cooled melted butter, and whisk until combined. Then add the egg, maple syrup, and vanilla, and whisk again.*

How to Make Apple Pie Protein Muffins in One Bowl

Start by preheating your oven to 375°F and lining a muffin tin with liners. If you’re skipping liners, spray the tin well so the muffins pop right out. While the oven heats up, dice your apples and set them aside.

Next, mash the bananas on a plate with a fork until they’re a smooth paste. I know it sounds fussy, but a flat surface makes it so much easier to get every lump out than mashing in a bowl. Scrape the bananas into a large bowl, add the cooled melted butter, and whisk until combined. Then add the egg, maple syrup, and vanilla, and whisk again.

Add the flour, protein powder, cinnamon, baking powder, and salt right on top of the wet ingredients. Stir with a spatula just until you can’t see any dry flour, and then stop. This is where fluffy muffins are made or broken, because overmixing leaves you with a tough, dense crumb. Gently fold in the diced apples with as few strokes as possible.

Scoop the batter into your muffin cups (nine for big muffins, twelve for regular) and bake for 18-25 minutes. Ovens vary, so start checking early. When a toothpick in the center of a muffin comes out clean, they’re done, and mine are always ready right around the 19-20 minute mark. Let them cool in the tin for a few minutes, then move them to a wire rack.

A hand stirs chopped apples into a bowl of thick cake batter with a wooden spatula, surrounded by ingredients including cinnamon, vanilla, and a whole apple. — *Gently fold in the diced apples with as few strokes as possible.*

A gold muffin pan filled with raw muffin batter topped with diced apples. — *Gently fold in the diced apples with as few strokes as possible.*

Frequently Asked Questions

Can I make these ahead of time?

Yes, and they make a great grab-and-go breakfast for the week. Once they’ve cooled completely, store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Do these freeze well?

They do. Wrap each cooled muffin individually and freeze for up to 2 months. Let one thaw on the counter, or warm it in the microwave for 20-30 seconds.

What kind of apples work best?

I used Honeycrisp, but any firm apple will hold up in the oven. Granny Smith gives you a more tart bite, and Pink Lady or Fuji are great if you want them on the sweeter side. Softer apples like McIntosh tend to break down while baking.

Which protein powder should I use?

Any vanilla protein powder you like. Brands vary a lot, and some plant-based powders soak up more liquid and bake a little denser, so a powder you already bake with is your safest bet.

Can I make these gluten-free or dairy-free?

For gluten-free, use a 1:1 gluten-free baking flour and double-check that your protein powder is certified gluten-free. These were made with butter, so a dairy-free version hasn’t been tested. If you try one with dairy-free butter and a plant-based protein powder, tell me how it goes in the comments!

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