These Cinnamon Protein Muffins are a perfectly balanced treat combining warm cinnamon swirl with high-protein almond flour and whey. They are soft, moist, and guilt-free.
Author:Olivia
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1/4 cup butter (softened, almost melted)
1/4 cup brown sugar replacement
1 tbsp allulose (or xylitol)
1 tbsp ground cinnamon
3/4 cup cottage cheese
3 large eggs
1/3 cup Swerve Sweetener (or other granular sweetener)
1 tsp vanilla extract
1 3/4 cup almond flour
3/4 cup unflavored whey protein powder
2 tsp baking powder
1/4 tsp salt
1/3 cup Swerve Confectioners
1 tbsp heavy whipping cream
Water as needed
Instructions
In a medium bowl, mix softened butter, brown sugar replacement, allulose, and ground cinnamon until you have a thin paste. Set aside.
Preheat your oven to 325ºF (163ºC). Line two muffin pans with silicone or parchment liners.
In a blender, combine cottage cheese, eggs, granular sweetener, and vanilla extract. Blend until smooth. Add almond flour, whey protein powder, baking powder, and salt, then blend again until smooth.
Fill each muffin liner halfway with batter. Place half a teaspoon of cinnamon swirl into the center of each muffin cup. Swirl gently.
Spoon the remaining batter over the cinnamon swirled layer. Add more cinnamon swirl on top and swirl it in again.
Bake for 15 to 20 minutes until muffins are puffed and golden brown.
Remove muffins from oven and cool in pans for 20 minutes. Then transfer to a wire rack.
In a small bowl, whisk together confectioners sweetener and heavy whipping cream. Add water gradually until the mixture reaches a drizzling consistency.
Drizzle the glaze over cooled muffins.
Notes
Store muffins in an airtight container.
Can substitute other sweeteners as desired.
Adjust the amount of cinnamon based on your preference.