Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease each cup.

In a large mixing bowl, combine whole wheat flour, vanilla protein powder, rolled oats, baking powder, ground cinnamon, and brown sugar.

In another bowl, whisk together the eggs, unsweetened applesauce, and almond milk until smooth.

Fold the wet ingredients into the dry mixture, being careful not to overmix.

Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, until golden brown. Use a toothpick to check for doneness.

Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.