High Protein Apple Crunch Muffins with Collagen

These apple crunch muffins are packed with protein, warm spices, and juicy bites of fresh apple — all balanced to support blood sugar stability and keep you satisfied. Perfect for breakfast, snack, or an on-the-go treat!

At a Glance: 

Prep time: 15 min  |  Cook time: 25 min | Yield: 12 muffins

Why This Recipe Supports Energy and Blood Sugar Stability for Moms and Moms-to-Be

Whether you're trying to conceive, currently expecting, or navigating postpartum recovery, steady blood sugar and balanced energy levels are essential. These muffins are thoughtfully crafted to offer nourishing support:

• Protein-powered: With a boost from our FullWell Collagen Peptides, cottage cheese, and egg whites, these muffins offer sustained energy, help curb nausea, and support recovery and satiety.*
  
  
• Naturally sweet, gently balanced: Fresh apples add moisture and natural sweetness, allowing for less added sugar. Brown sugar is used in moderation to keep the overall glycemic load gentle.
  
  
• Fiber-filled: Almond flour, apple and oats add fiber and the almond flour adds healthy fats to support digestion, help you stay fuller longer, and promote steady energy — helpful during those early mornings or afternoon slumps.
  
  

This is a go-to recipe you can feel good about — whether you're prepping for pregnancy, fueling a growing baby, or just need a nourishing snack during nap time.

Why This Recipe Works in Your Kitchen

When baking with higher-protein ingredients like collagen peptides and cottage cheese, the batter can be more delicate and require careful mixing. Be sure to blend wet ingredients until smooth, but when combining wet and dry ingredients, mix gently and only until just combined — overmixing can lead to dense or tough muffins. 

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour
• 2/3 cup FullWell Collagen Peptides 
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup low-fat (2%) cottage cheese
• 2 medium apples (with skin), grated
• 8 oz liquid egg whites (or equivalent)
• 4 tbsp salted butter, melted and cooled 
• ½ cup brown sugar (unpacked)
• 1 tsp vanilla extract
• ¼ cup oats (quick or regular)
• 1/4 cup brown sugar

Instructions​

1. Preheat oven to 350°F and line or grease a 12-cup muffin tin.
2. In a blender, combine cottage cheese and egg whites. Blend until smooth (15–20 seconds).
3. Pour the mixture into a large mixing bowl. Add 2 tbsp melted butter(reserve the other 2 Tbsp for topping), brown sugar, grated apples and vanilla extract. Whisk until smooth.
4. In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, FullWell Collagen Peptides, and oats.
5. Add dry ingredients to the wet ingredients and stir gently until just combined.
6. Scoop the batter evenly into the prepared muffin tin.
7. In small bowl mix together oats, 1/4 c brown sugar, and 2 tbsp butter, sprinkle extra oats or a cinnamon-sugar mixture on top for crunch.
8. Bake for 22–27 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts (per serving)

230 Calories

16 g Protein

22 g Carbs

2 g Fiber

20 g Net Carbs

9 g Fat

Additional Notes

Add-Ins & Variations:

Add ½ cup chopped walnuts or pecans for extra crunch.

Fold in ¼ cup raisins or dried cranberries for added natural sweetness.

Sprinkle tops with a cinnamon-oat crumble before baking for a bakery-style finish.

Storage:

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. These muffins also freeze well for up to 3 months.