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High protein snickerdoodle muffin with cinnamon sugar topping

Snickerdoodle Protein Muffins (Quick and Easy)

5 from 1 vote
These snickerdoodle protein muffins are soft, cinnamon-spiced, and made with cake mix, vanilla protein powder, egg whites, applesauce, almond milk, and cream of tartar. Each muffin has about 110 calories and 9g of protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 box vanilla cake mix approx 720 kcal worth
  • 3/4 cup liquid egg whites
  • 3 scoops vanilla whey protein powder 90g
  • 1 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1 pinch salt

Equipment

12-cup Muffin Tin
12-cup Muffin Tin
Mixing Bowl
Mixing Bowl

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin.
    Adding dry ingredients to protein snickerdoodle muffin batter
  2. Combine dry ingredients in a large bowl.
    Mixing wet ingredients for high protein snickerdoodle muffin batter
  3. Add wet ingredients and mix until smooth.
    Adding dry ingredients into wet ingredients for high protein snickerdoodle muffin batter
  4. Fill muffin cups 3/4 full and sprinkle with cinnamon sweetener if desired.
    Filling a muffin tin with high protein snickerdoodle muffin batter
  5. Bake for 18-22 minutes until a toothpick comes out clean.
    Sprinkling cinnamon sugar on snickerdoodle muffin batter before baking
  6. Cool completely and store in the fridge.
    Taking a bite of a high protein snickerdoodle muffin

Nutrition

Calories: 110kcalCarbohydrates: 14gProtein: 9gFat: 2g

Notes

Snickerdoodle Protein Muffin Tips

TEXTURE TIP: These muffins are soft and cake-like, not dense or chewy like a cookie. Let them cool before storing so they can finish setting.
CREAM OF TARTAR TIP: Cream of tartar gives these muffins the classic snickerdoodle tang. You can skip it, but the muffins will taste more like regular cinnamon muffins.
PROTEIN POWDER TIP: A whey/casein blend usually gives the best texture for protein muffins. Pure whey may bake drier depending on the brand.
BATTER TIP: Mix just until the batter is smooth. Overmixing can make the muffins dense.
CAKE MIX TIP: Sugar-free cake mix keeps the calories lower. Regular cake mix will still work, but the calories, carbs, and sugar will change.
BAKING TIP: Bake until the tops are set and a toothpick comes out clean. Do not overbake, or the muffins may dry out.
STORAGE TIP: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

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