Cinnamon Roll Protein Muffins

Remember the cinnamon rolls from the mall? These Cinnamon Roll Protein Muffins are just as delicious but oh, so much better for you! Two scoops of our FlavCity Vanilla Cream Protein Smoothie mix makes them so nutritious. And they’re delicious because they’re loaded with warm cinnamon and drizzled with a high-protein glaze. Plus they’re grain free because they’re made with almond flour!

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Prep Time 15

Cook Time 25

Total Time 40

Servings 6 muffins

Calories 250 kcal

Equipment

1 Pressure cooker
1 Muffin tin
1 Mixing bowl large

Ingredients

1.5 cups almond flour for muffin batter
2 scoops FlavCity Vanilla Cream Protein Smoothie for muffin batter
0.5 teaspoon baking soda
0.33 cup butter melted
2 tablespoons maple syrup
3 large eggs room temperature
2 teaspoons cinnamon
0.5 cup almond flour for crumble topping
2 teaspoons cinnamon for crumble topping
2.5 tablespoons butter cubed, for crumble topping
0.5 scoop FlavCity Vanilla Cream Protein Smoothie for glaze
2-3 tablespoons milk of choice for glaze

Instructions

Preheat the oven to 350F and line a muffin tin with unbleached tulip muffin liners.
In a large bowl, add the almond flour, baking soda, and 2 scoops of FlavCity Vanilla Cream Protein Smoothie. Combine well with a whisk and set aside.
In a separate bowl, combine the melted butter, maple syrup and eggs. Whisk to combine. Then add the wet mixture to the dry ingredients and mix until combined.
Divide the batter equally into 2 separate bowls. Add the 2 teaspoons of cinnamon to one bowl and mix to combine.
Take a large spoon or cookie scoop and alternate adding 1 scoop of each batter to the muffin liners. Then take a small wooden skewer and marble the two batters without combining them completely.
In another bowl, make the crumble topping by adding the almond flour, cinnamon, and butter and kneading it with your fingers until a nice crumble forms. It should be compactable, but also crumbly. Then generously top each of the muffins with the crumble mixture.
Bake for 20 minutes, until the center is set and an inserted toothpick comes out clean. Remove the pan from the oven and set it aside to cool.
Next, make the glaze by mixing ½ scoop FlavCity Vanilla Cream Protein Smoothie with 1 tablespoon of milk to start. If needed add more milk, one tablespoon at a time, whisking until it reaches a thick, but drizzly consistency. Drizzle the glaze over top of the muffins as desired, and enjoy!

Notes

Cool muffins completely before storing. Wrap individually in plastic wrap and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently in a microwave or toaster oven for best taste.