Apple Cinnamon Protein Baked Oatmeal Cups
Delicious and healthy oatmeal cups with apple and cinnamon, perfect for a protein-packed breakfast.
Prep
0
min
Cook
25
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 large apple, diced small
🥛Dairy & Eggs(1)
- 1 cup whole milk
🫙Pantry Staples(5)
- 1 tsp baking powder
- 2 cups old-fashioned oats
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 scoops vanilla protein powder
🧂Spices & Seasonings(3)
- 2 tsp cinnamon
- ½ tsp pumpkin pie spice
- Pinch of salt
📦Other(2)
- 2 eggs
- ½ cup unsweetened applesauce
Nutrition (per serving)
Calories
119
Protein
8g
Carbs
16g
Fat
3g
👨🍳 Instructions
- 1
Preheat oven to 350°F and grease a 12-cup muffin pan.
- 2
Combine the oats, protein powder, cinnamon, pumpkin pie spice, baking powder, and salt.
- 3
In a separate bowl, whisk together the eggs, milk, applesauce, maple syrup, and vanilla.
- 4
Pour the wet ingredients into the dry and mix until combined.
- 5
Fold in the diced apple.
- 6
Let the mixture sit for 5–10 minutes so the oats can soak up some of the liquid.
- 7
Divide evenly between 12 muffin cups.
- 8
Bake for 20–25 minutes, or until the centers are set and the edges are lightly golden.
- 9
Let cool slightly and enjoy!
💡 Pro Tips
- ✓Dice your apple into 0.25-inch pieces and fold them in after the 5-10 minute rest period to prevent them from sinking to the bottom and releasing moisture that could make the cups soggy.technique0.25-inch dice, add after hydration phase
- ✓Let the wet and dry mixture hydrate for exactly 8-10 minutes because oats absorb approximately 1.5x their weight in liquid, and this absorption stabilizes the batter and prevents a gummy center when baked.timing8-10 minutes for optimal oat hydration
- ✓Use whey-based protein powder rather than plant-based because whey contains lactose and milk proteins that enhance the custard-like crumb and improve moisture retention (approximately 5-8% better moisture binding).ingredientWhey-based for 5-8% improved moisture retention
- ✓Bake to an internal temperature of 165°F at the center cup rather than relying on time alone, since protein powder can mask doneness cues visually while the centers may still be undercooked and dense.technique165°F internal temperature
- ✓Cool the cups in the pan for 8-12 minutes before removing them because the oat crumb structure sets as it cools, and removing too early (while above 140°F) will cause them to crumble apart.timing8-12 minutes cooling in pan at 140°F threshold
Share this recipe
Prep
0
min
Cook
25
min
Serves
12
people
Level
beginner
Share this recipe
Apple Cinnamon Protein Baked Oatmeal Cups
Delicious and healthy oatmeal cups with apple and cinnamon, perfect for a protein-packed breakfast.
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 large apple, diced small
🥛Dairy & Eggs(1)
- 1 cup whole milk
🫙Pantry Staples(5)
- 1 tsp baking powder
- 2 cups old-fashioned oats
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 scoops vanilla protein powder
🧂Spices & Seasonings(3)
- 2 tsp cinnamon
- ½ tsp pumpkin pie spice
- Pinch of salt
📦Other(2)
- 2 eggs
- ½ cup unsweetened applesauce
Nutrition (per serving)
Calories
119
Protein
8g
Carbs
16g
Fat
3g
👨🍳 Instructions
- 1
Preheat oven to 350°F and grease a 12-cup muffin pan.
- 2
Combine the oats, protein powder, cinnamon, pumpkin pie spice, baking powder, and salt.
- 3
In a separate bowl, whisk together the eggs, milk, applesauce, maple syrup, and vanilla.
- 4
Pour the wet ingredients into the dry and mix until combined.
- 5
Fold in the diced apple.
- 6
Let the mixture sit for 5–10 minutes so the oats can soak up some of the liquid.
- 7
Divide evenly between 12 muffin cups.
- 8
Bake for 20–25 minutes, or until the centers are set and the edges are lightly golden.
- 9
Let cool slightly and enjoy!
💡 Pro Tips
- ✓Dice your apple into 0.25-inch pieces and fold them in after the 5-10 minute rest period to prevent them from sinking to the bottom and releasing moisture that could make the cups soggy.technique0.25-inch dice, add after hydration phase
- ✓Let the wet and dry mixture hydrate for exactly 8-10 minutes because oats absorb approximately 1.5x their weight in liquid, and this absorption stabilizes the batter and prevents a gummy center when baked.timing8-10 minutes for optimal oat hydration
- ✓Use whey-based protein powder rather than plant-based because whey contains lactose and milk proteins that enhance the custard-like crumb and improve moisture retention (approximately 5-8% better moisture binding).ingredientWhey-based for 5-8% improved moisture retention
- ✓Bake to an internal temperature of 165°F at the center cup rather than relying on time alone, since protein powder can mask doneness cues visually while the centers may still be undercooked and dense.technique165°F internal temperature
- ✓Cool the cups in the pan for 8-12 minutes before removing them because the oat crumb structure sets as it cools, and removing too early (while above 140°F) will cause them to crumble apart.timing8-12 minutes cooling in pan at 140°F threshold